Saturday, February 05, 2005

In truth, I'm working on our taxes... but I had this "in the file" for a dry spell and thought it was time to share:
I LOVE this stuff.. and use it like I used ketchup as a kid (on almost everything!!) It's fabulous on chicken and pork, but possibly at it's best on soba noodles or wholewheat pasta.

Thai Spicy Peanut Sauce.
This is adapted from Barbara Tropp's The Modern Art of Chinese Cooking.

3-5 cloves of garlic (Tropp uses 10... but I found that then I couldn't taste anything except the garlic. Not the sauce I was going for...). I actually prefer to use roasted garlic, but that means planning ahead.

1/2C Soy Sauce
1/2C all natural peanut butter (it has no transfats... so it's healthier).
5 TBS. Sugar
1-2 TBS Thai Kitchen Red chili sauce (depending on your tolerance for heat)
1 TBS. vegetable oil
1 TBS. lime juice

Mince the garlic in your food processor or blender. Add the rest of the ingredients, and puree for 1 minute (is you are using a blender, pulse the blend for about 10 second intervals).

Let the flavors blend for atleast 2 hours.

Will stay good in your fridge for 2 weeks. If it lasts that long, you mustn't really like it, so send it to me!!

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