It gripes me to pay for two measly envelopes of this stuff, which are
probably laden with preservatives too. Plus, my market doesn't stock
it on a regular basis. Do any of you enterprising cooks have a
homemade substitute? Can anyone develop something as good or better?
Thanks.

On Sat, 23 Jan 2010 17:10:03 -0800 (PST), Kalmia
> wrote:

>It gripes me to pay for two measly envelopes of this stuff, which are
>probably laden with preservatives too. Plus, my market doesn't stock
>it on a regular basis. Do any of you enterprising cooks have a
>homemade substitute? Can anyone develop something as good or better?
>Thanks.
>
The only Thai peanut anything I've bought is a dressing. It's pretty
good stuff and great on lettuce wraps.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Jan 23, 8:25*pm, sf > wrote:

>
> > wrote:

>
> The only Thai peanut anything I've bought is a dressing. *It's pretty
> good stuff and great on lettuce wraps.


Yeah, yeah, we need a recipe for THAT TOO. Hey, it just occurs to me
that I own a couple of Thai cookbooks - I'll investigate.

On 1/23/2010 20:10, Kalmia wrote:
> It gripes me to pay for two measly envelopes of this stuff, which are
> probably laden with preservatives too. Plus, my market doesn't stock
> it on a regular basis. Do any of you enterprising cooks have a
> homemade substitute? Can anyone develop something as good or better?
> Thanks.
>
>
>
>
Its easy to make and much better than those packages. I just wing it.
Here is a good framework similar to what I make. Just tweak as you like:

http://thaifood.about.com/od/thaisna...eanutsauce.htm

On Sat, 23 Jan 2010 17:10:03 -0800 (PST), Kalmia
> wrote:

>It gripes me to pay for two measly envelopes of this stuff, which are
>probably laden with preservatives too. Plus, my market doesn't stock
>it on a regular basis. Do any of you enterprising cooks have a
>homemade substitute? Can anyone develop something as good or better?
>Thanks.
>
>
>
Here's one I have, it's delicious.


@@@@@ Now You're Cooking! Export Format

Peanut Dipping Sauce

1/4 cup smooth peanut butter
1 garlic clove, finely minced
3 tablespoons lemon juice, freshly squeezed
2 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/3 cup water
1/2 teaspoon kosher or sea salt
freshly ground pepper to taste

In a blender, add all ingredients, blend until smooth.


** Exported from Now You're Cooking! v5.84 **

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 01/17/10

Goomba wrote:
> Kalmia wrote:
>> It gripes me to pay for two measly envelopes of this stuff, which are
>> probably laden with preservatives too. Plus, my market doesn't stock
>> it on a regular basis. Do any of you enterprising cooks have a
>> homemade substitute? Can anyone develop something as good or better?
>> Thanks.
>>
>
>
> I love this recipe, but of course you can make the sauce alone. Easy,
> cheap and incredibly good!
>
>
> * Exported from MasterCook *
>
> Chicken Sticks with Peanut Sauce

Oooooo YUM! (or in honor of Pandora, "gnam gnam"!) I'm saving this one
and will be making it SOON!

TammyM

On 1/23/2010 21:34, koko wrote:
> On Sat, 23 Jan 2010 17:10:03 -0800 (PST), Kalmia
> > wrote:
>
>> It gripes me to pay for two measly envelopes of this stuff, which are
>> probably laden with preservatives too. Plus, my market doesn't stock
>> it on a regular basis. Do any of you enterprising cooks have a
>> homemade substitute? Can anyone develop something as good or better?
>> Thanks.
>>
>>
>>
> Here's one I have, it's delicious.
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Peanut Dipping Sauce
>
> 1/4 cup smooth peanut butter
> 1 garlic clove, finely minced
> 3 tablespoons lemon juice, freshly squeezed
> 2 tablespoons low-sodium soy sauce
> 1 teaspoon sesame oil
> 1 teaspoon brown sugar
> 1/3 cup water
> 1/2 teaspoon kosher or sea salt
> freshly ground pepper to taste
>
> In a blender, add all ingredients, blend until smooth.
>
>
> ** Exported from Now You're Cooking! v5.84 **
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 01/17/10

And you could easily swing this to a "Thai flavor" by adding fish sauce
and coconut milk.

Kalmia wrote:
> It gripes me to pay for two measly envelopes of this stuff, which are
> probably laden with preservatives too. Plus, my market doesn't stock
> it on a regular basis. Do any of you enterprising cooks have a
> homemade substitute? Can anyone develop something as good or better?
> Thanks.

I use peanut butter, water or chicken broth, soy sauce, chile-garlic
sauce, vinegar, garlic, ginger, sesame oil and sugar. If it does not
taste hot enough, I add more chile-garlic sauce. Usually, it needs more
vinegar to wake it up.


Becca

Kalmia wrote:
> It gripes me to pay for two measly envelopes of this stuff, which are
> probably laden with preservatives too. Plus, my market doesn't stock
> it on a regular basis. Do any of you enterprising cooks have a
> homemade substitute? Can anyone develop something as good or better?

Couldn't get any easier... simply seach <thai peanut sauce recipe>...
pick, choose, and refuse, then doctor to suit... couldn't get any
easier.

Becca wrote:
> Kalmia wrote:
>> It gripes me to pay for two measly envelopes of this stuff, which are
>> probably laden with preservatives too. Plus, my market doesn't stock
>> it on a regular basis. Do any of you enterprising cooks have a
>> homemade substitute? Can anyone develop something as good or better?
>> Thanks.
>
> I use peanut butter, water or chicken broth, soy sauce, chile-garlic
> sauce, vinegar, garlic, ginger, sesame oil and sugar. If it does not
> taste hot enough, I add more chile-garlic sauce. Usually, it needs
> more vinegar to wake it up.
>
>
> Becca

Here's the one I use. It's from Real Thai. I normally double it at least
in order to use up a whole can of coconut milk and freeze some.

1/2 Cup coconut milk
2 Tablespoons Red Curry Paste (I use Madhur Jaffrey's recipe and always have
some on hand frozen, but you can buy it in an Asian store)
1/2 Cup chunky-style natural peanut butter (I recommend Teddie, which is not
only excellent but cheaper than the kind that's commonly sold in the produce
section.)
1/2 Cup chicken stock
3 Tablespoons palm or brown sugar
2 Tablespons tamarind liquid or fresh lime juice
1 Tablespoon fish sauce
1/2 teaspoon salt

Warm the coconut milk in a small saucepan over medium heat. Stirring
occasionally, heat until it reaches a gentle boil and tiny beads of oil
glisten on the surface, about 5 minutes. Add the curry paste and stir
occasionally until it dissolves into the milk and releases its fragrance,
about 3 minutes. Add the peanut butter, chicken stock, and sugar and stir
and cook gently until the sauce is smooth, about 5 minutes. Remove from heat
and season with tamarind/lime, fish sauce, and salt. Taste and adjust for a
pleasing balance of sweet, sour, and salty.