2 mild Peanuts Sauces

[Guest guest]

These are the 2 mild sauces I use the most.

 

Japanese Garlic Peanut Sauce

 

1 tablespoon butter

2 garlic clove, crushed

2 shallots, diced finely

1/4 pint warm water

2 tablespoons soy sauce

5 tablespoons smooth peanut butter

1 teaspoon grated ginger

2 1/2 tablespoons chili sauce or to taste

 

Melt the butter in a saucepan and add the shallots and garlic.

Cook until soft, but not brown.

Pour in the water, soy sauce, peanut butter and ginger.

Bring to a boil and season with hot chili sauce.

Simmer until desired thickness is reached.

Note: This is from Japanese Home-Style Cooking by Mihoko Yoshino, it a great

book for everyday meals. I use this as a basting sauce and as a dipping sauce.

 

Indonesian Hot Peanut Sauce

1/2 cup rice wine vinegar

1/2 cup water

1/4 cup sugar

1 cup roasted peanuts unsalted or 1 cup chunky or smooth peanut butter

2 tablespoons ginger, fresh, grated

1 tablespoon garlic, minced

2 tablespoons cilantro, chopped

1 pinch red pepper flakes

1/2 teaspoon salt

3 tablespoons soy sauce

1 tablespoon sesame oil

In a small saucepan, combine the vinegar, water and sugar.

Bring to a boil for 5 minutes, stirring occasionally to make sure sugar is

dissolved.

Remove from heat and allow to cool.

Put peanuts and vinegar-sugar mixture into a food processor or blender and puree

until smooth.

Add garlic, ginger, cilantro, red pepper flakes and salt and mix well.

Add soy sauce and sesame oil and beat until well integrated into the peanut

mixture.

This sauce will keep 10 days, covered, in the refrigerator.

Warm slightly to serve.

Note: This is from Flavors of Southeast Asia, I found it in a second hand

bookstore.

If your in a hurry use peanut butter, I like chunky, if you have time use a

blender with fresh nuts.

This makes a substantical amount, I make this when having guests. I like this on

pasta.

 

 

 

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