Tuesday, April 2, 2013

[MC-AllEthnic-Recipes] Southeast Asian Herb Sauce for Noodles - Asian Pesto; 7g Carbohydrate; 2g Dietary Fiber

 

                     
* Exported from MasterCook *
 
           Southeast Asian Herb Sauce for Noodles - Asian Pesto
 
Recipe By     :Bruce Cost's Asian Ingredients
Serving Size  : 6     Preparation Time :0:00
Categories    : Condiment                       LowerCarbs
                Vegan
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  Asian basil leaves -- tightly packed
     1/4           cup  Asian mint leaves -- tightly packed
     1/4           cup  coriander leaves -- (cilantro) tightly packed
  1                cup  peanut oil
     1/2           cup  raw peanuts
  2              small  fresh green chili pepper
  1         Tablespoon  coarsely chopped ginger
  4              large  garlic cloves
  1 1/2      teaspoons  salt
  1           teaspoon  sugar
  3        Tablespoons  fresh lemon juice
 
Combine the herbs in a small bowl and set aside.
 
Heat the oil in a small skillet until nearly smoking, then remove from the
heat and add the peanuts. Allow to sit until lightly browned. Remove the
nuts with a slotted spoon and drain, reserving the oil.
 
Put the peanuts in a food processor or blender and blend to a rough paste.
Add the chilis, ginger, and garlic; and continue to blend. Add the herbs
and a little of the reserved oil, and continue to blend. Add the salt,
sugar, and lemon juice, and blend until the herbs are very finely minced.
 
Transfer the mixture to a serving bowl and stir in the remaining oil.
Serve alongside warm or cold noodles, and allow each eater to spoon sauce
to taste over a serving of noodles
 
This quantity of pesto, about 2 1/2 cups, will be more than adequate for a
pound of fresh noodles.
 
Makes 2 1/2 cups (about 6 one-quarter cup servings)
 
AuthorNote: This delicious green sauce, to be tossed warm or cold fresh
egg noodles, captures the essential flavors of Southeast Asia. Many who
have tasted it prefer it to its Italian counterpart. It will keep for a
week or so in a jar in the refrigerator if topped with a little oil.
 
Cuisine:
  "Asian"
Source:
  "101 Classic Cookbooks: 501 Classic Recipes, edited by Marvin J.
  Taylor and Clark Wolf, The Fales Library, New York University"
S(Formatted by Chupa Babi):
  "March 2013"
Yield:
  "2 1/2 cups"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 408 Calories; 42g Fat (89.8%
calories from fat); 4g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 541mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates.
 
 
Nutr. Assoc. : 902153 904152 0 0 0 0 26051 0 0 0 0
 

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