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Asian - Sauce -  Thai Peanut Sauce Post by :patgpop Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1571

Click below to download : Asian - Sauce - Thai Peanut Sauce (Format : PDF)

Asian - Sauce - Thai Peanut Sauce

1/2 cup peanut oil
1/2 cup raw peanuts
2 fresh Thai or serrano chiles
1 slice fresh ginger, 1/2 inch thick
4 garlic cloves
1/3 cup unsweetened coconut milk (canned or fresh)
2 teaspoons dark soy sauce
4 teaspoons fish sauce
1 teaspoon sugar
1 tablespoon fresh lime juice
Pinch of salt to taste, fish sauce can be very salty)
1/2 cup finely minced cilantro leaves and stems

Heat the peanut oil to nearly smoking in a saucepan. Turn off the heat and add the peanuts. The peanuts should cook to a golden brown in 3-5 minutes. If you burn them, throw them out and start all over again or your sauce will be bitter. You may have to turn on the heat again, but stir the peanuts if you do.

Using a slotted spoon, transfer the peanuts to the container of a food processor or blender, along with 1 tablespoon of the peanut oil (reserve the rest) and blend them to a rough paste. Add the chiles, ginger, garlic and continue to blend. Add the remaining ingredients except the cilantro, and blend until smooth. If it is too thick, add more oil.

Stir in cilantro, and serve as a dipping sauce with satay or anything else, or thin with oil and serve as a salad dressing.
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Asian - Chicken Or Beef Stir Fry Sauce Asian - Chicken Or Beef Stir Fry Sauce

Asian - Chicken Or Beef Stir Fry Sauce
1 can (10-3/4 oz.) condensed chicken OR beef broth 1 Tbsp. soy sauce 2 Tbsp. cornstarch Blend all ingredients together with a fork until smooth. After all your meat and vegetables have been cooked, return them to the wok and pour sauce ingredients over top. Keep wok on high; as the sauce comes to a boil it will become clearer and thicken. Serve when all the sauce is clear. Makes enough for 4 stir fry servings. This sauce is thick enough to coat the meat and vegetables but if you prefer a thinner sauce, use only 1 Tbsp. of cornstarch.

Asian - Sauce -  Sweet And Sour Sauce By Fruffy Asian - Sauce - Sweet And Sour Sauce By Fruffy

Asian - Sauce -  Sweet And Sour Sauce By Fruffy
1/4 cup soy sauce 3/4 cup sugar 1/2 cup white vinegar 1/4 cup water 1 1/2 - 2 tbsp. chopped green onions, green part only (optional) 5 tsp. ginger, minced as fine as humanly possible 1 tsp. garlic, finely minced 1 1/2 tbsp. cornstarch mixed with about 2 tbsp. Water (for thickening sauce) 1 1/2 - 2 tbsp. hot oil When sauce starts to thicken, add green onions, followed by hot oil. Stir well and add seafood, chicken, pork, or whatever you want to go with sauce.