Recipe By : Sadataki
Serving Size : 1 Preparation Time :0:00
Categories : Nuts Sauces
Ethnic
Amount Measure Ingredient -- Preparation Method
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1/4 cup peanut or other vegetable oil
1 cup chopped onion
1/4 cup minced fresh ginger
3 tablespoons minced garlic
3 to 5 small red chilies, finely chopped -- OR
1 to 2 tsp dried red pepper flakes
4 Tablespoons granulated sugar
1/3 cup fish or soy sauce
1 tsp tamarind paste dissolved in 1/4 cup water -- OR
3 Tablespoons lime juice
1/2 to 1 c unsweetened coconut milk -- canned
1 cup chunky peanut butter -- pref.without sugar
1/4 cup chopped cilantro
Heat oil in skillet over medium heat. Add onion, ginger, garlic and chilies.
Saute until tender and onions barely browned, about 8-10 minutes
Meanwhile, dissolve sugar in fish sauce or soy sauce and tamarind liquid or
lime juice. When onion is browned, add soy sauce mixture and 1/2 cup coconut
milk to pan. Stir in peanut butter and cook 5 minutes longer,stirring
frequently to prevent sticking. Remove pan from heat and let cool enough to
taste. It should be pleasantly hot, but balanced by the sweetness of the
sugar, the cooling coconut milk and the tart flavor of the tamarind. Adjust
seasoning accordingly. Stir in chopped cilantro and serve warm or at room
temp. If it is too thick, thin with coconut milk or water. Garnish with more
cilantro. Makes about 1 1/2 cups
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NOTES : Origination: "The Grilling Book" by Jay Harlow
