Recipe: Peanut Sauce - 9 recipes

Gale: I hope one of these is close.

PEANUT SAUCE
Originally From: Thai Recipes
Serve with Satay

Peanut oil
1 tablespoon green onions
1/2 tablespoon galangal (poor substitute: 1/2 tablespoon ginger plus 1
tablespoon lemon juice)
1/2 tablespoon lemon grass
1/2 tablespoon garlic
1/2 tablespoon lime zest
1/2 tablespoon cilantro
1 teaspoon makrut (lime leaves), preferably fresh

1 cup coconut milk
2 tablespoons curry powder (Thai Red)
3/4 cup peanut butter
2 tablespoons palm sugar (or brown sugar)
2 tablespoons tamarind liquid
2 tablespoons lime juice

In a food processor, grind green onions, galangal, lemon grass garlic, lime
zest, cilantro and makrut.

Heat wok. Add peanut oil. When oil is hot, add onion/garlic puree. Stir fry
for 1 minute. Add coconut milk, curry powder, peanut butter, palm sugar,
tamarind liquid and lime juice and bring to a boil. Cool. Serve at room
temperature.

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This peanut sauce recipe is from the "Cooking with Friends" Book.

PEANUT SAUCE

2 TBS soy sauce
1 TBS dark sesame oil
1 TBS lemon juice
2 medium scallions - white and light green parts slice thin
3 TBS finely chopped unsalted peanuts (cooked)

Combine all the above in a small bowl - simple isn't it!

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PEANUT SAUCE

7 TBS peanut oil
6 cloves garlic (thinly sliced)
1 onion (thinly sliced)
2 (or more) dried chillies
1 tsp trasi
1 TBS lemon juice
1 TBS soy
12 oz. crunchy peanut butter
1 1/2 TBS palm sugar (or dark brown sugar)

heat the oil in a wok and fry the garlic (preferably in a frying basket for
ease of quik removal) until it turns golden brown, blot on paper towels

repeat for the onion abd chillies.

in remaining oil, fry the crumbled trasi, add lemon and soy.
remove from heat, and cool.

stir in the fried stuff and the peanut butter.

add enough water or coconut milk to desired consistancy.

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QUICK PEANUT SAUCE

1/4 cp peanut oil
1 TBS dried onion flakes
1 clove garlic (crushed)
1/4 tsp trasi
2 TBS sambal ulek
1/4 cp peanut butter
3/4 cp water
1/2 tsp salt
1 TBS soy
2 tsp palm sugar
1 TBS tamarind liquid

Heat oil and fry onion flakes for a few seconds, remove and drain on towels

in about 2 TBS oil fry trasi and sambal on low heat for a minute
add peanut butter and water and remove from heat.

add everything else (including onion).

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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 teapsoons fish sauce
* 1 teaspoon sugar
* 1 tablespoon fresh lime juice
* Pinch of salt (add to taste, as 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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SAMBAL KACANG (PEANUT SAUCE)

1 cup roasted unsalted peanuts
2 stalks lemongrass (available in fine supermarkets or oriental grocery
store)
16 dried chillies (seeded and soaked in hot water for 15 mins.)

1 inch fresh ginger (no powdered ones, please)
1 inch fresh galangal (laos root) -- optional
6 shallots (or 1 medium onion)
3 cloves garlic
sugar to taste (palm sugar is best)
1 tablespoon tamarind
soaked and diluted with 3/4 c. hot water (available in Asian groceries)
1 tablespoon fennel seed
1 1/2 cup coconut milk (or fresh milk if there's none around)
2 tbsp peanut/corn oil

First, chop peanuts (or use a food processor) into tiny chunks -- as
tiny as the peanuts in your chunky peanut butter, but not too fine.
Then, in a blender or food processor blend chillies, shallots, garlic,
ginger, galangal, lemongrass, and fennel seed. Blend until it forms
a paste.

Heat oil in a pot. When oil is heated, put the blended paste in. Cook
for 5 to 10 minutes, stirring continously. Then, put in the
roasted peanuts and the tamarind with its water. Cook until the mixture
boils. Then, put in the coconut milk, sugar and salt. Simmer for
another 10 to 15 minutes.
Enjoy!

If the sauce is too thick for your liking, add more coconut milk or
water.

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SPICY PEANUT SAUCE

A spicy peanut sauce for chicken, tempeh, or tofu

(Serves 3 or 4)
1 Tbsp garlic powder
1 Tbsp onion powder
2 cups water
1 Tbsp oil
1/4 cup onion, diced
2 Tbsp chili pepper, ground. [see notes]
5 Tbsp peanut butter
1 Tbsp soy sauce

Choose One:
8 oz soy and rice tempeh, cut into 1/4-inch cubes
2-3 boneless chicken breasts, cut into 1/4-inch cubes
1 lb tofu cut into 1/4-inch cubes.

(1) Combine the garlic powder, onion powder, water,
and (tempeh/chicken/tofu) in a saucepan, and bring
to a boil. Cover and simmer for 5 minutes.
Remove the (tempeh/chicken/tofu). Drain and save
the cooking liquid.

(2) Heat the oil in the saucepan and saut'e the onion
and chili until soft.

(3) Mix in the cooking liquid, peanut butter, and soy
sauce. Bring to a boil.

(4) Add the (tempeh/chicken/tofu) and mix until coated
with sauce.

(5) Serve over hot noodles or rice.

NOTES
This recipe, if made as suggested, can be very spicy. We
normally cut the amount of chili powder by half, although
that is personal preference. Experiment with it.

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GARLIC PEANUT SAUCE
This recipe is from Cooking Japanese Style by Mark Gregory and Yuzaburo Mogi

* one tablespoon butter
* one (or more to taste) garlic clove, crushed
* two shallots, diced finely
* 150ml (1/4 pint) warm water
* two tablespoons soy sauce
* five tablespoons smooth peanut butter
* one teaspoon grated ginger
* hot chili sauce, 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.

Comments
This is good with three cloves of garlic, and probably a couple
tablespoons of chili sauce (enough to make it noticeable.) It gets
reasonably thick in 5-10 minutes, and can sit happily for a while after, and
reheats nicely the next day in the microwave.

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CHINESE PEANUT SAUCE
Here's a peanut sauce recipe that can be used for dipping or for tossing cooked noodles in.

Combine in a blender till smooth:
6 tbsp peanut butter
1/4 c water
3 tbsp light soy sauce
6 tbsp dark soy sauce
6 tbsp tahini
1/2 c dark sesame oil
2 tbsp sherry
4 tbsp rice wine vinegar
1/4 cup honey
4 cloves garlic large
2 heaped tsp minced ginger
1/2 c hot water
1 or 2 tbsp hot pepper oil [lime juice if you wish]

Chopped cilantro, red onions slices,green onions, and cucumbers for garmish

Thin the ground mixture with hot water to whipping cream consistency
before use.