Peanut Chli Sauce - Asian - 16g Carbs, 2g Fiber
Recipe By:
Serving Size: 16
Preparation Time: 0:00
Categories:
2 medium onions -- finely chopped
3 large garlic cloves -- finely chopped
1 Tablespoon finely chopped ginger
4 Thai chilies -- finely chopped
1 1/2 Tablespoons vegetable oil
1 cup crunchy peanut butter
4 Tablespoons chili jam -- or sambal oelek, or harissa, or hot sauce to taste
1 1/2 cups coconut milk
1/2 cup light soy sauce
3/4 cup brown sugar
6 tablespoons strained lime juice
1/3 cup rice vinegar
3 1/2 Tablespoons fish sauce -- vegetarian version, or seaweed flakes to taste
Sweat onion, garlic, ginger, and chili in oil over moderate heat until
softened.
Add peanut butter, chili jam, and coconut milk and bring to a boil
stirring frequently to prevent sticking. Cook, uncovered, over gentle heat for 15 minutes, or until thickened.
Add remaining ingredients, bring back to a boil, and cook for 5 minutes.
Taste, and if necessary, adjust seasoning. Serve with satay [favorites], grilled [favorites] or gado-gado (Indonesian vegetable salad). Will keep, refrigerated in a sealed container, for up to 2 weeks. Reheat gently to serve.
Makes 1 quart (16 two-tablespoon servings)
Source: "Stir by Christine Manfield, 2001"
S(Formatted by Chupa Babi): "Sept 2012"
Yield: "1 quart"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 209 Calories; 15g Fat (61.7%
calories from fat); 5g Protein; 16g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 388mg Sodium
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
