How can I make a good fresh thai peanut sauce? The ones I make have a TON of peanut butter and the bottled?!
ones are crap!.Www@FoodAQ@Com
Answers:
Ingredients for Spicy Peanut Sauce
* 6 cloves garlic
* 2 shallots
* Bottom half of a stalk of lemon grass
* 1 tsp!. minced fresh or frozen galangal ginger, or substitute with 1/2 tsp!.
* ground dried galangal
* 2 tsp!. minced cilantro roots, or substitute with bottom stems
* 2 tsp!. coriander seeds
* 1/2 tsp!. cumin seeds
* 5 dried red chillies
* 1/4 tsp!. freshly ground nutmeg
* 1/4 tsp!. ground cinnamon
* 1/4 tsp!. ground mace
* 1/2 to 1 tsp!. shrimp paste
* 1/2 cup unsalted roasted peanuts
* 1 1/2 to 2 cups (or 1 14-oz can) coconut milk
* 1-2 Tbs!. fish sauce, to taste
* 1-2 Tbs!. palm or coconut sugar, to taste
* 1 Tbs!. tamarind water – dissolve a 1 tsp!. chunk of wet tamarind in 1-2 Tbs!. water
Cut and discard the root tip of the garlic cloves but leave the skin on!. Do likewise with the shallots!. Place both on a tray in a toaster oven (or oven) and roast at 400 to 450 degrees until softened (about 10-15 minutes for garlic and 20-30 minutes for shallots, depending on the size of the cloves and heads)!.
In the meantime, trim and discard the bottom tip and loose outer layer(s) of the lemon grass!. Cut the stalk into very thin rounds, then chop!. Mince the galangal ginger and cilantro roots (or stems)!.
In a small dry pan, toast the coriander seeds over medium heat until they are aromatic and dark brown, stirring frequently!. Do likewise with the cumin seeds!. Follow with the dried red chilies, stirring constantly until they turn a dark red color and are slightly charred!. Grind the toasted ingredients in a clean coffee grinder to a fine powder!.
Using a heavy mortar and pestle, pound the lemon grass, galangal and cilantro roots (stems) until they are reduced to a paste!. Peel the roasted garlic and shallots and mashed in with the mixture until well blended!. Then add the ground toasted ingredients, plus the nutmeg, cinnamon, mace and shrimp paste!. Pound to make a well-blended paste!.
Grind the peanuts in a clean coffee grinder or blender as finely as possible!. Heat 2/3 cup of the thickest cream from the top of a can of coconut milk in a saucepan over medium-high heat!. Reduce a few minutes until thick and bubbly!. Fry the spice mixture in the cream, stirring frequently, until it is well mixed with the cream and has fully released its aromas and flavors (3-5 minutes)!.
Add half the remaining milk and the ground peanuts!. Bring to a boil, then reduce heat to low and simmer 10-12 minutes, stirring well to blend the ingredients!. Add more coconut milk as needed to constitute a creamy sauce the consistency of pancake batter!. Season to taste with fish sauce, palm sugar and tamarind water to the desired combination of salty and sweet, with a subtle tangy flavor in the background!.
Simmer a few minutes more, then transfer to a sauce dish and cool to room temperature before serving with your favorite grilled meats, fish, tofu and vegetables!.Www@FoodAQ@Com
* 6 cloves garlic
* 2 shallots
* Bottom half of a stalk of lemon grass
* 1 tsp!. minced fresh or frozen galangal ginger, or substitute with 1/2 tsp!.
* ground dried galangal
* 2 tsp!. minced cilantro roots, or substitute with bottom stems
* 2 tsp!. coriander seeds
* 1/2 tsp!. cumin seeds
* 5 dried red chillies
* 1/4 tsp!. freshly ground nutmeg
* 1/4 tsp!. ground cinnamon
* 1/4 tsp!. ground mace
* 1/2 to 1 tsp!. shrimp paste
* 1/2 cup unsalted roasted peanuts
* 1 1/2 to 2 cups (or 1 14-oz can) coconut milk
* 1-2 Tbs!. fish sauce, to taste
* 1-2 Tbs!. palm or coconut sugar, to taste
* 1 Tbs!. tamarind water – dissolve a 1 tsp!. chunk of wet tamarind in 1-2 Tbs!. water
Cut and discard the root tip of the garlic cloves but leave the skin on!. Do likewise with the shallots!. Place both on a tray in a toaster oven (or oven) and roast at 400 to 450 degrees until softened (about 10-15 minutes for garlic and 20-30 minutes for shallots, depending on the size of the cloves and heads)!.
In the meantime, trim and discard the bottom tip and loose outer layer(s) of the lemon grass!. Cut the stalk into very thin rounds, then chop!. Mince the galangal ginger and cilantro roots (or stems)!.
In a small dry pan, toast the coriander seeds over medium heat until they are aromatic and dark brown, stirring frequently!. Do likewise with the cumin seeds!. Follow with the dried red chilies, stirring constantly until they turn a dark red color and are slightly charred!. Grind the toasted ingredients in a clean coffee grinder to a fine powder!.
Using a heavy mortar and pestle, pound the lemon grass, galangal and cilantro roots (stems) until they are reduced to a paste!. Peel the roasted garlic and shallots and mashed in with the mixture until well blended!. Then add the ground toasted ingredients, plus the nutmeg, cinnamon, mace and shrimp paste!. Pound to make a well-blended paste!.
Grind the peanuts in a clean coffee grinder or blender as finely as possible!. Heat 2/3 cup of the thickest cream from the top of a can of coconut milk in a saucepan over medium-high heat!. Reduce a few minutes until thick and bubbly!. Fry the spice mixture in the cream, stirring frequently, until it is well mixed with the cream and has fully released its aromas and flavors (3-5 minutes)!.
Add half the remaining milk and the ground peanuts!. Bring to a boil, then reduce heat to low and simmer 10-12 minutes, stirring well to blend the ingredients!. Add more coconut milk as needed to constitute a creamy sauce the consistency of pancake batter!. Season to taste with fish sauce, palm sugar and tamarind water to the desired combination of salty and sweet, with a subtle tangy flavor in the background!.
Simmer a few minutes more, then transfer to a sauce dish and cool to room temperature before serving with your favorite grilled meats, fish, tofu and vegetables!.Www@FoodAQ@Com
HOT Peanut Sauce:
INGREDIENTS
4 tablespoons peanut butter
4 tablespoons hot water
2 tablespoons soy sauce
1 1/2 tablespoons brown sugar
1/4 teaspoon cayenne pepper
1 1/2 teaspoons lemon juice
DIRECTIONS
In a small bowl combine peanut butter and water; mix until a smooth paste forms!. Stir in soy sauce, then brown sugar, cayenne and lemon juice!. Mix by hand until well combined and smooth!.
**************************************!.!.!.
Thai Pork and Peanut Sauce:
INGREDIENTS
1/4 cup all-purpose flour
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons vegetable oil
4 boneless pork chops, about 3/4-inch thick
1/3 cup chicken broth
1/2 cup coconut milk
2 tablespoons peanut butter
1 tablespoon honey
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup chopped green onion
1/4 cup sliced red bell pepper
1/4 cup coarsely chopped dry roasted peanuts
1/4 cup fresh cilantro
DIRECTIONS
On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt!. Stir to distribute the spices!. Coat the pork chops with the flour mixture, and shake off any excess!.
Heat the oil in a large skillet over medium-high heat!. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through!.
While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt!. Remove the pork chops to a serving platter, and keep warm!.
Pour the peanut sauce into the skillet!. Cook, stirring constantly for 2 minutes, or until thickened!. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro!.Www@FoodAQ@Com
INGREDIENTS
4 tablespoons peanut butter
4 tablespoons hot water
2 tablespoons soy sauce
1 1/2 tablespoons brown sugar
1/4 teaspoon cayenne pepper
1 1/2 teaspoons lemon juice
DIRECTIONS
In a small bowl combine peanut butter and water; mix until a smooth paste forms!. Stir in soy sauce, then brown sugar, cayenne and lemon juice!. Mix by hand until well combined and smooth!.
**************************************!.!.!.
Thai Pork and Peanut Sauce:
INGREDIENTS
1/4 cup all-purpose flour
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons vegetable oil
4 boneless pork chops, about 3/4-inch thick
1/3 cup chicken broth
1/2 cup coconut milk
2 tablespoons peanut butter
1 tablespoon honey
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup chopped green onion
1/4 cup sliced red bell pepper
1/4 cup coarsely chopped dry roasted peanuts
1/4 cup fresh cilantro
DIRECTIONS
On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt!. Stir to distribute the spices!. Coat the pork chops with the flour mixture, and shake off any excess!.
Heat the oil in a large skillet over medium-high heat!. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through!.
While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt!. Remove the pork chops to a serving platter, and keep warm!.
Pour the peanut sauce into the skillet!. Cook, stirring constantly for 2 minutes, or until thickened!. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro!.Www@FoodAQ@Com
fresh roasted peanuts
fish sauce
soya sauce
chili flakes (or sambal olek)
green onions
fresh grated ginger or lemon grass
chicken stock (to thin out)
toss everything in the blender and GIVER
it tastes less peanutty and more salty!.!.!.plus it's not as thick because you arent' using peanut butter that has all the fats added to it
I use it for sate or pad thai!.!.!.!.you don't need amounts!.!.!.just go with your gut,start with a handful of nuts and green onions and add a couple tablespoons of the others until you get the taste and consistency you are looking forWww@FoodAQ@Com
fish sauce
soya sauce
chili flakes (or sambal olek)
green onions
fresh grated ginger or lemon grass
chicken stock (to thin out)
toss everything in the blender and GIVER
it tastes less peanutty and more salty!.!.!.plus it's not as thick because you arent' using peanut butter that has all the fats added to it
I use it for sate or pad thai!.!.!.!.you don't need amounts!.!.!.just go with your gut,start with a handful of nuts and green onions and add a couple tablespoons of the others until you get the taste and consistency you are looking forWww@FoodAQ@Com