Free Recipe Indonesian-Style Chile-Peanut Sauce
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Indonesian-Style Chile-Peanut Sauce Recipe
3 tb Piquin chiles; dried,
-crushed, seeds included
4 Scallions; chopped, white
-part only
4 Cloves garlic; minced
1 ts Finely chopped fresh ginger
1 tb Peanut oil
1 c Chicken broth; (can use
-veggie broth or water)
1 tb Soy sauce
2 ts Dark brown sugar
1/4 ts Ground cumin
1 tb Lime juice
1/2 c Crunchy peanut butter
Indonesian-Style Chile-Peanut Sauce Preparation
Everyone I have made this for LOVES this recipe for an Indonesian-style chile-peanut sauce. It”s from The Whole Chile Pepper Book by Dave DeWitt and Nancy Gerlach, page 286. It is used as a satay sauce over thinly sliced meats that are grilled on skewers. I simply use it as a dip for raw veggies. It”s also good added to a stir fry. I always double the recipe. If I”m making it for non-CH”s, I use MUCH LESS chiles :-) Saute scallions, garlic, and ginger in the oil for 3 – 4 minutes until soft and transparent, but not browned. Add stock and bring to a boil. Reduce heat and stir in remaining ingredients. Simmer the sauce, uncovered, for 10 ~ 15 minutes until thickened. Makes 1 – 1 1/2 cups. Heat scale 8. Posted to CHILE-HEADS DIGEST by Buffalo Sue <bflosue@earthlink.net> on Jun 19, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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