I made my first peanut sauce today. Seems I was afeared for naught.
It was very easy.

Peanut sauce
1 cup coconut milk
1 cup crunchy peanut butter, the sugarless organic kind.
juice from 1 lime
2 cloves garlic minced
1 inch of ginger root minced
1 or 2 tbsp fish sauce (to taste)
1 or 2 tbsp of soy sauce (I used Maggi sauce instead)
1 or 2 tsp hot chili flakes (to taste)
1 tsp toasted sesame oil
2 tbsp green onions or chives or cilantro chopped fine.
2 tsp sugar or equaval of artifical sweetener. (my guess is brown sugar
would be better.)


Put everything in a pot; bring it just to a boil, while stirring. Then
remove from the heat.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Mr Libido Incognito" > wrote in message
...
> I made my first peanut sauce today. Seems I was afeared for naught.
> It was very easy.
>
> Peanut sauce
> 1 cup coconut milk
> 1 cup crunchy peanut butter, the sugarless organic kind.
> juice from 1 lime
> 2 cloves garlic minced
> 1 inch of ginger root minced
> 1 or 2 tbsp fish sauce (to taste)
> 1 or 2 tbsp of soy sauce (I used Maggi sauce instead)
> 1 or 2 tsp hot chili flakes (to taste)
> 1 tsp toasted sesame oil
> 2 tbsp green onions or chives or cilantro chopped fine.
> 2 tsp sugar or equaval of artifical sweetener. (my guess is brown sugar
> would be better.)
>
>
> Put everything in a pot; bring it just to a boil, while stirring. Then
> remove from the heat.
>

Oooooooooh, now that sounds tasty! I'm keeping it! Thanks, Mr. B. I
appreciate it.

kili

Mr Libido Incognito wrote:
> I made my first peanut sauce today. Seems I was afeared for naught.
> It was very easy.
(recipe snipped)
What a great share, thanks. How 'bout sharing your favorite uses for
the sauce?

Picky ~JA~

kilikini wrote on 11 Sep 2005 in rec.food.cooking

>
> "Mr Libido Incognito" > wrote in message
> ...
> > I made my first peanut sauce today. Seems I was afeared for naught.
> > It was very easy.
> >
> > Peanut sauce
> > 1 cup coconut milk
> > 1 cup crunchy peanut butter, the sugarless organic kind.
> > juice from 1 lime
> > 2 cloves garlic minced
> > 1 inch of ginger root minced
> > 1 or 2 tbsp fish sauce (to taste)
> > 1 or 2 tbsp of soy sauce (I used Maggi sauce instead)
> > 1 or 2 tsp hot chili flakes (to taste)
> > 1 tsp toasted sesame oil
> > 2 tbsp green onions or chives or cilantro chopped fine.
> > 2 tsp sugar or equaval of artifical sweetener. (my guess is brown sugar
> > would be better.)
> >
> >
> > Put everything in a pot; bring it just to a boil, while stirring. Then
> > remove from the heat.
> >
>
> Oooooooooh, now that sounds tasty! I'm keeping it! Thanks, Mr. B. I
> appreciate it.
>
> kili
>
>
>

I'm gonna use it in a stir fry...boneless skinless chicken breasts with
mushrooms red bell peppers, onions and a zuchinni.

How's fennel in a stir fry?

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Mr Libido Incognito" > wrote in message
...
> kilikini wrote on 11 Sep 2005 in rec.food.cooking
>
> >
> > "Mr Libido Incognito" > wrote in message
> > ...
> > > I made my first peanut sauce today. Seems I was afeared for naught.
> > > It was very easy.
> > >
> > > Peanut sauce
> > > 1 cup coconut milk
> > > 1 cup crunchy peanut butter, the sugarless organic kind.
> > > juice from 1 lime
> > > 2 cloves garlic minced
> > > 1 inch of ginger root minced
> > > 1 or 2 tbsp fish sauce (to taste)
> > > 1 or 2 tbsp of soy sauce (I used Maggi sauce instead)
> > > 1 or 2 tsp hot chili flakes (to taste)
> > > 1 tsp toasted sesame oil
> > > 2 tbsp green onions or chives or cilantro chopped fine.
> > > 2 tsp sugar or equaval of artifical sweetener. (my guess is brown
sugar
> > > would be better.)
> > >
> > >
> > > Put everything in a pot; bring it just to a boil, while stirring. Then
> > > remove from the heat.
> > >
> >
> > Oooooooooh, now that sounds tasty! I'm keeping it! Thanks, Mr. B. I
> > appreciate it.
> >
> > kili
> >
> >
> >
>
> I'm gonna use it in a stir fry...boneless skinless chicken breasts with
> mushrooms red bell peppers, onions and a zuchinni.
>
> How's fennel in a stir fry?
>

I'm not a big fennel fan, so you won't get much from me on that one. I'd
say to leave it out. Especially with this sauce. Licorice with peanut? I
wouldn't do it, but you never know. You may create the next food sensation.

kili

On Sun 11 Sep 2005 11:45:10a, Mr Libido Incognito wrote in
rec.food.cooking:

> I made my first peanut sauce today. Seems I was afeared for naught.
> It was very easy.
>
> Peanut sauce
> 1 cup coconut milk
> 1 cup crunchy peanut butter, the sugarless organic kind.
> juice from 1 lime
> 2 cloves garlic minced
> 1 inch of ginger root minced
> 1 or 2 tbsp fish sauce (to taste)
> 1 or 2 tbsp of soy sauce (I used Maggi sauce instead)
> 1 or 2 tsp hot chili flakes (to taste)
> 1 tsp toasted sesame oil
> 2 tbsp green onions or chives or cilantro chopped fine.
> 2 tsp sugar or equaval of artifical sweetener. (my guess is brown sugar
> would be better.)
>
>
> Put everything in a pot; bring it just to a boil, while stirring. Then
> remove from the heat.
>

Sounds like a good one! What did you serve it with?

Seems many recipes I see for this call for smooth peanut butter which I
don't like. I would also be inclined to use crunchy peanut butter.


--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne Boatwright wrote:

<snipping>
>
>
> Sounds like a good one! What did you serve it with?
>
> Seems many recipes I see for this call for smooth peanut butter which I
> don't like. I would also be inclined to use crunchy peanut butter.
>
>

We love peanut sauce with chicken. We cut up the (skinless) chicken into
bite size pieces and soak in some EVOO, garlic and a bit of ginger for
an hour or two. Then we put the chicken on skewers to make kebabs (sp)
and then do them on the braai.... very, very good. We do normally use
smooth peanut butter, but I am sure crunchy would be just as nice. We
always use brown sugar, BTW.

--
Cheers
Cathy(xyz)

cathyxyz wrote:

>
> We love peanut sauce with chicken. We cut up the (skinless) chicken into
> bite size pieces and soak in some EVOO, garlic and a bit of ginger for
> an hour or two.

Try marinating the meat in soya sauce with grated ginger and crushed garlic,
but only for about a half hour, or else it gets too salty.

cathyxyz wrote on 11 Sep 2005 in rec.food.cooking

> Wayne Boatwright wrote:
>
> <snipping>
> >
> >
> > Sounds like a good one! What did you serve it with?
> >
> > Seems many recipes I see for this call for smooth peanut butter
> > which I don't like. I would also be inclined to use crunchy peanut
> > butter.
> >
> >
>
> We love peanut sauce with chicken. We cut up the (skinless) chicken
> into bite size pieces and soak in some EVOO, garlic and a bit of
> ginger for an hour or two. Then we put the chicken on skewers to make
> kebabs (sp) and then do them on the braai.... very, very good. We do
> normally use smooth peanut butter, but I am sure crunchy would be just
> as nice. We always use brown sugar, BTW.
>

Well I used crunchy Peanut buutter. But the small peanut bits...vanished.
So I garnished my stir fry with sliced almonds for crunch. Which worked
well.

I'll readily admit to NOT following a recipe...Even the stir fry was a bit
strange...Zuchinni, grape tomatoes, scallions, onions, celery, whole tiny
button mushrooms, leftover cooked brocolli, a red bell pepper and 2 cooked
chicken breasts chunked up.

The almonds and the grape tomatoes played starring roles in this stir fry
at least taste-wise. And the sauce was good.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Mr Libido Incognito wrote:

>
> Well I used crunchy Peanut buutter. But the small peanut bits...vanished.
> So I garnished my stir fry with sliced almonds for crunch. Which worked
> well.
>
> I'll readily admit to NOT following a recipe...Even the stir fry was a bit
> strange...Zuchinni, grape tomatoes, scallions, onions, celery, whole tiny
> button mushrooms, leftover cooked brocolli, a red bell pepper and 2 cooked
> chicken breasts chunked up.

Nothing wrong with that. My MIL makes something similar and she uses bok
choy as well... very tasty.
>
> The almonds and the grape tomatoes played starring roles in this stir fry
> at least taste-wise. And the sauce was good.

I have heard a lot about these grape tomatoes. They sound great, but I
haven't seen them around here. We get the usual cherry, romanita and
plum tomatoes at most stupidmarkets and green grocers, however. Are the
grape tomatoes only available in the States? Cos when I googled, I only
came up with US sites that mentioned them.


--
Cheers
Cathy(xyz)

Dave Smith wrote:
> cathyxyz wrote:
>
>
>>We love peanut sauce with chicken. We cut up the (skinless) chicken into
>>bite size pieces and soak in some EVOO, garlic and a bit of ginger for
>>an hour or two.
>
>
> Try marinating the meat in soya sauce with grated ginger and crushed garlic,
> but only for about a half hour, or else it gets too salty.
>
>
We tend to skip the soy when marinating chicken that we have with peanut
sauce, cos we put soy in the sauce. But "sweet" soy is a great marinade
with beef done on these skewers, though. And of course the garlic! No
chance of vampires in our house - too much garlic around

--
Cheers
Cathy(xyz)

cathyxyz wrote on 11 Sep 2005 in rec.food.cooking

> I have heard a lot about these grape tomatoes. They sound great, but I
> haven't seen them around here. We get the usual cherry, romanita and
> plum tomatoes at most stupidmarkets and green grocers, however. Are the
> grape tomatoes only available in the States? Cos when I googled, I only
> came up with US sites that mentioned them.
>
>

I live in Canada...and I like grape tomatoes very much. The are slightly
sweeter in taste and take well to uses where excessive leakage isn't a good
thing. Like in a salad that's gotta sit a while. But IMO their best
feature, when cooked, is the way they burst into your mouth with flavour
when bitten into. Normally veggies don't get me so excited.


--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Sun 11 Sep 2005 01:34:25p, cathyxyz wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>
> <snipping>
>>
>>
>> Sounds like a good one! What did you serve it with?
>>
>> Seems many recipes I see for this call for smooth peanut butter which I
>> don't like. I would also be inclined to use crunchy peanut butter.
>>
>>
>
> We love peanut sauce with chicken. We cut up the (skinless) chicken into
> bite size pieces and soak in some EVOO, garlic and a bit of ginger for
> an hour or two. Then we put the chicken on skewers to make kebabs (sp)
> and then do them on the braai.... very, very good. We do normally use
> smooth peanut butter, but I am sure crunchy would be just as nice. We
> always use brown sugar, BTW.
>

Thanks, Cathy. I would like this!

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

On Sun 11 Sep 2005 02:09:21p, Mr Libido Incognito wrote in
rec.food.cooking:

> cathyxyz wrote on 11 Sep 2005 in rec.food.cooking
>
>> Wayne Boatwright wrote:
>>
>> <snipping>
>> >
>> >
>> > Sounds like a good one! What did you serve it with?
>> >
>> > Seems many recipes I see for this call for smooth peanut butter
>> > which I don't like. I would also be inclined to use crunchy peanut
>> > butter.
>> >
>> >
>>
>> We love peanut sauce with chicken. We cut up the (skinless) chicken
>> into bite size pieces and soak in some EVOO, garlic and a bit of
>> ginger for an hour or two. Then we put the chicken on skewers to make
>> kebabs (sp) and then do them on the braai.... very, very good. We do
>> normally use smooth peanut butter, but I am sure crunchy would be just
>> as nice. We always use brown sugar, BTW.
>>
>
> Well I used crunchy Peanut buutter. But the small peanut bits...vanished.
> So I garnished my stir fry with sliced almonds for crunch. Which worked
> well.
>
> I'll readily admit to NOT following a recipe...Even the stir fry was a
bit
> strange...Zuchinni, grape tomatoes, scallions, onions, celery, whole tiny
> button mushrooms, leftover cooked brocolli, a red bell pepper and 2
cooked
> chicken breasts chunked up.
>
> The almonds and the grape tomatoes played starring roles in this stir fry
> at least taste-wise. And the sauce was good.
>

Well, not typical perhaps, but very tasty sounding. I don't do stirfry
as often as I should. Maybe some inspiration here!

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

On Sun 11 Sep 2005 03:51:17p, Mr Libido Incognito wrote in
rec.food.cooking:

> cathyxyz wrote on 11 Sep 2005 in rec.food.cooking
>
>> I have heard a lot about these grape tomatoes. They sound great, but I
>> haven't seen them around here. We get the usual cherry, romanita and
>> plum tomatoes at most stupidmarkets and green grocers, however. Are the
>> grape tomatoes only available in the States? Cos when I googled, I only
>> came up with US sites that mentioned them.
>>
>>
>
> I live in Canada...and I like grape tomatoes very much. The are slightly
> sweeter in taste and take well to uses where excessive leakage isn't a
> good thing. Like in a salad that's gotta sit a while. But IMO their best
> feature, when cooked, is the way they burst into your mouth with flavour
> when bitten into. Normally veggies don't get me so excited.
>
>

I like to use grape tomatoes, fresh mushrooms, slivered garlic, shallots,
and fresh basil, all tossed with EVOO and roasted just until the tomatoes
begin to burst, then sprinkled with a few drops of balsamic before serving.

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

On Sun, 11 Sep 2005 22:34:25 +0200, cathyxyz wrote:

> Wayne Boatwright wrote:
>
> <snipping>
> >
> >
> > Sounds like a good one! What did you serve it with?
> >
> > Seems many recipes I see for this call for smooth peanut butter which I
> > don't like. I would also be inclined to use crunchy peanut butter.
> >
> >
>
> We love peanut sauce with chicken. We cut up the (skinless) chicken into
> bite size pieces and soak in some EVOO, garlic and a bit of ginger for
> an hour or two. Then we put the chicken on skewers to make kebabs (sp)
> and then do them on the braai.... very, very good. We do normally use
> smooth peanut butter, but I am sure crunchy would be just as nice. We
> always use brown sugar, BTW.

What's your recipe? Please post!

Wayne Boatwright wrote:

> On Sun 11 Sep 2005 11:45:10a, Mr Libido Incognito wrote in
> rec.food.cooking:
>
> > I made my first peanut sauce today. Seems I was afeared for naught.
> > It was very easy.

Here's a couple of variations, im still trying to find a 'fish sauce' i
like.

Peanut sauce

1/4 cup chicken stock

1/4 cup peanut butter (smooth or crunchy)

2 tbs. soy sauce

dash of cayenne pepper

1 tsp. minced garlic

In a small sauce pan, heat stock. add remaining ingredients and mix
well. Store in a tightly covered jar in refrigerator.

I particularly like the above with pieces of steak thinly sliced and
quickly browned in hot canola oil. Served with a dice of steamed
veggies and pasta.

Its probly just me and my weird tastes but i like using a good Italian
vinegrette to thin a bit of crunchy peanut butter and serve on a cold
rice noodle salad.
---
JL



Sesame - ginger sauce

2 tbs. dark sesame oil

2 tbs. peeled, grated ginger root

1 tbs. soy sauce

1 tbs. lemon juice

1 tbs. water

1/2 cup chopped scallions

Combine all ingredients in a small sauce pan, bring to a boil and serve
immediately.

The above is good with just about anything but i particularly like it
with fish, baked, grilled it is very good and equally good with poached.

Probly my favourite is the Japanese sauce of equal parts sesame oil,
soy sauce and saki. Excellent with pork.
---
JL



> >
> > Peanut sauce
> > 1 cup coconut milk
> > 1 cup crunchy peanut butter, the sugarless organic kind.
> > juice from 1 lime
> > 2 cloves garlic minced
> > 1 inch of ginger root minced
> > 1 or 2 tbsp fish sauce (to taste)
> > 1 or 2 tbsp of soy sauce (I used Maggi sauce instead)
> > 1 or 2 tsp hot chili flakes (to taste)
> > 1 tsp toasted sesame oil
> > 2 tbsp green onions or chives or cilantro chopped fine.
> > 2 tsp sugar or equaval of artifical sweetener. (my guess is brown
> sugar
> > would be better.)
> >
> >
> > Put everything in a pot; bring it just to a boil, while stirring.
> Then
> > remove from the heat.
> >
>
> Sounds like a good one! What did you serve it with?
>
> Seems many recipes I see for this call for smooth peanut butter which
> I
> don't like. I would also be inclined to use crunchy peanut butter.
>
> --
> Wayne Boatwright *¿*
> ____________________________________________
>
> Okay, okay, I take it back! UnScrew you!

Mr Libido Incognito wrote:

> cathyxyz wrote on 11 Sep 2005 in rec.food.cooking
>
> > Wayne Boatwright wrote:
> >
> > <snipping>
> > >
> > >
> > > Sounds like a good one! What did you serve it with?
> > >
> > > Seems many recipes I see for this call for smooth peanut butter
> > > which I don't like. I would also be inclined to use crunchy
> peanut
> > > butter.
> > >
> > >
> >
> > We love peanut sauce with chicken. We cut up the (skinless) chicken
> > into bite size pieces and soak in some EVOO, garlic and a bit of
> > ginger for an hour or two. Then we put the chicken on skewers to
> make
> > kebabs (sp) and then do them on the braai.... very, very good. We do
>
> > normally use smooth peanut butter, but I am sure crunchy would be
> just
> > as nice. We always use brown sugar, BTW.
> >
>
> Well I used crunchy Peanut buutter. But the small peanut
> bits...vanished.
> So I garnished my stir fry with sliced almonds for crunch. Which
> worked
> well.
>
> I'll readily admit to NOT following a recipe...Even the stir fry was a
> bit
> strange...Zuchinni, grape tomatoes, scallions, onions, celery, whole
> tiny
> button mushrooms, leftover cooked brocolli, a red bell pepper and 2
> cooked
> chicken breasts chunked up.
>
> The almonds and the grape tomatoes played starring roles in this stir
> fry
> at least taste-wise. And the sauce was good.

Oooops, wrote the following and went back to proof and found the
refereance was to grape TOMATOES. I make a chicken,grape & wine dish
and misread the sentance.While not really fond of fruit and meat combos,
i occasionally am gifted with a jar of home made (preserved) plums in a
rich purple juice. About this time of year i start dropping hints to
out of state, rural relatives that still do home canning and baking and
such, usually results in receiving a series of food packages beginning
in late november and culminating in a xmas deluge of various preserved
fruits and meats and pastries.

The plums make a very good sauce for a beef & asparagus or broccoli over
rice. And IMO can not be duplicated with ordinary, commercially
processed 'canned' plums. Don't even come close.
---
JL

>
>
> --
> The eyes are the mirrors....
> But the ears...Ah the ears.
> The ears keep the hat up.

sf wrote:
> On Sun, 11 Sep 2005 22:34:25 +0200, cathyxyz wrote:
>
>
>> Wayne Boatwright wrote:
>>
>> <snipping>
>> >
>> >
>> > Sounds like a good one! What did you serve it with?
>> >
>> > Seems many recipes I see for this call for smooth peanut butter which I
>> > don't like. I would also be inclined to use crunchy peanut butter.
>> >
>> >
>>
>> We love peanut sauce with chicken. We cut up the (skinless) chicken into
>> bite size pieces and soak in some EVOO, garlic and a bit of ginger for
>> an hour or two. Then we put the chicken on skewers to make kebabs (sp)
>> and then do them on the braai.... very, very good. We do normally use
>> smooth peanut butter, but I am sure crunchy would be just as nice. We
>> always use brown sugar, BTW.
>
>
> What's your recipe? Please post!

Well, we usually use 4 chicken breasts, then marinate them in about a
teaspoon of crushed garlic, and a teaspoon of minced ginger and some
EVOO - enough to coat the chicken. Bit of guesswork, usually. This is
enough for 3 of us. One little tip if you are going to use wooden
skewers over a charcoal grill: soak the skewers in water while the
chicken is marinating, before putting the chicken (or whatever) onto
them. It stops them burning if the flames "flare up" now and again.
Nothing more irritating than the skewer breaking up while you are trying
to eat your chicken

As for the peanut sauce, here is recipe (that is similar to Mr Lib's)
but we use it as a "base":

45ml/3 tbsp vegetable oil
15ml/ 1 tbsp chopped garlic
1 small onion chopped
3-4 red chillies, crushed and chopped (we sometimes use red curry paste
here)
3 kaffir lime leaves, torn
1 stalk lemon grass, bruised and chopped
5ml/1 teaspoon medium curry paste (don't always use this if we have used
the red curry paste instead of chillies)
250ml/1 cup coconut milk
1.5cm/1/2in cinnamon stick
75g/3oz (crunchy) peanut butter
45ml/3 tbsp tamarind juice
30ml/2 tbsp fish sauce
30ml/ tbsp palm sugar (if you don't have palm sugar, use brown sugar)
juice of 1/2 lemon

Next, heat oil in a wok or large frying pan and add the garlic and onion
- cook until it softens.

Then add the chillies or chili paste, kaffir lime leaves, lemon grass
and the medium curry paste (if you are using that too). Cook this for
about 2 minutes.

Stir in the coconut milk, cinnamon stick, peanut butter, tamarind juice,
fish sauce, palm sugar and lemon juice.

Then reduce heat and simmer, (about 15-20 mins) stirring until it
thickens and to make sure it doesn't stick to the bottom of the pan.

That's it.

A few things we have noticed: We are very careful with the tamarind. We
usually get it in "concentrate" form and that is very strong - you don't
want it to "overpower" the other flavours. We also add ground and/or
fresh chopped coriander, but that is up to you. Also you can vary the
amount of chillies or red curry paste according to how "hot" you like
your sauce.

--
Cheers
Cathy(xyz)

On Mon, 12 Sep 2005 08:28:34 +0200, cathyxyz wrote:

> As for the peanut sauce, here is recipe (that is similar to Mr Lib's)
> but we use it as a "base":

thanks, cathy... that looks yummy!