Saturday, July 20, 2013

[MC-AllEthnic-Recipes] Modern Asian Peanut Sauce - 10g Carbohydrate; 2g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                        Modern Asian Peanut Sauce
 
Recipe By     :
Serving Size  : 7     Preparation Time :0:00
Categories    : Condiment                       LowerCarbs
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         Tablespoon  canola -- or other neutral vegetable oil
  2        Tablespoons  minced shallot
  1         Tablespoon  minced fresh jalapeno -- or other seeded fresh hot chile pepper
  1              clove  garlic -- chopped
  1         Tablespoon  finely chopped fresh ginger -- peeled
  5 1/2         ounces  coconut milk -- (1 can) stir together the thick cream and thinner milk before measuring
     3/4           cup  creamy peanut butter
  3        Tablespoons  soy sauce
  3        Tablespoons  fresh lime juice
  2        Tablespoons  water
  1         Tablespoon  lightly packed palm sugar -- or light brown sugar
  2          teaspoons  Asian fish sauce -- vegetarian version
     1/4      teaspoon  hot-pepper sauce -- such as Sriracha
 
In a medium saucepan, heat the oil over medium heat. Add the shallot,
chile, garlic, and ginger, and cook, stirring frequently, until the
aromatics are very soft and fragrant, 2 to 3 minutes. Do not allow them to
brown.
 
Add the coconut milk and simmer for 1 to 2 minutes, then remove the pan
from the heat and stir in the peanut butter. As it begins to melt, switch
to a whisk and whisk until a smooth emulsion forms. Return the pan to low
heat, whisk in the soy sauce, lime juice, water, sugar, fish sauce, and
hot-pepper sauce and simmer for 4 to 5 minutes to blend everything nicely.
Taste and adjust all of the flavorings so the sauce is creamy but bright
and exciting. Serve slightly warm or at room temperature.
 
 
Makes 1 3/4 cups (7 one-quarter cup servings)
 
Storage: refrigerate in an airtight container for up to 5 days. The sauce
does not freeze well.
 
Quick Change: add 1 Tablespoon Thai red curry paste with the coconut milk.
 
AuthorNote: We all know that skewers of grilled satay are just an excuse
to eat the peanut sauce that usually comes with them, so make a lot of
this sauce and use it during the week on grilled [favorites] and
vegetables, on noodle dishes, or spring rolls.
 
There are many approaches to making this sauce and usually, I take a
multicultural and easy approach - I use mass-market peanut butter, which
is simpler than whole nuts, plus it gives the sauce a lovely consistency
that stays emulsified with the other ingredients better. If you can't find
the small can of coconut milk I call for, buy the large size, measure out
1/2 cup plus 3 Tablespoons, and freeze the rest.
 
Be sure to tinker with the final seasoning until the sauce has a bright
tension from tart lime juice, sweet coconut milk, spicy hot-pepper sauce,
and salty fish sauce.
 
ChupaNote: if you don't have access to vegetarian/vegan Asian fish sauce
mix 1 teaspoon of water with 1 teaspoon of dulse (or other sea vegetable)
and let soak for 10 to 15 minutes at room temperature. Taste to test for
saltiness.
 
Cuisine:
  "Asian"
Source:
  "Modern Sauces: More than 150 Recipes for Every Cook, Every Day by
  Martha Holmberg, 2013"
S(Formatted by Chupa Babi):
  "July 2013"
Yield:
  "1 3/4 cups"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 250 Calories; 22g Fat (72.7%
calories from fat); 8g Protein; 10g Carbohydrate; 2g Dietary Fiber; trace
Cholesterol; 578mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0
Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.
 
 
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 210 3292 0

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