Peanut sauce/peanut salad dressing

Quoted message said:

I am looking for peanut sauce and peanut salad dressing recipes. Any
ideas would be welcomed. Thanks.

Alan

I love this recipe and the sauce is wonderful- You can pick out the
directions and ingredients for the peanut sauce alone, but I figured
tossing in the chicken sticks part too might appeal to someone?
Goomba

* Exported from MasterCook *

Chicken Sticks with Peanut Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup olive oil
1 tablespoon soy sauce
1 teaspoon honey
3 cloves garlic -- minced
1 tablespoon curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
salt and pepper -- to taste
2 pounds boned and skinned chicken breast halves -- cut
in 1" cubes
1/4 cup vegetable oil
1 small onion -- finely chopped
2 cloves garlic -- finely chopped
2 teaspoons curry powder
1/4 teaspoon tabasco sauce
1/4 cup heavy cream
1/4 cup water
1/4 cup smooth peanut butter
1/4 cup fresh lemon juice
2 tablespoons brown sugar
pinch ground cinnamon
1/4 cup boiling water

Combine all of the first 9 ingredients for marinade. Add chicken and mix
well. Cover and marinate in icebox for 2 hours.

Prepare the peanut sauce: Heat the oil in large nonstick skillet over
low heat. Add onion and garlic, cook, stiring til wilted-about 5 min.
Add curry powder and tabasco, cook 2-3 min to mellow flavors. Stir in
cream and water, then stir in the peanut butter, lemon juice, brown
sugar and cinnamon. Mix well.
Bring the mixture to a boil and immediately reduce the heat to low.
Simmer gently until the sauce thickens, about 5 min. Place in food
processor and process til smooth, adding the boiling water slowly
through the feed tube to bind the sauce. Scrape the sauce into a bowl
and reserve.

Thread the chicken evenly on 6 skewers. Grill over hot coals, 3 inches
from heat for 5 min per side. Serve with peanut sauce.

- - - - - - - - - - - - - - - - - -

Quoted message said:

I am looking for peanut sauce and peanut salad dressing recipes. Any
ideas would be welcomed. Thanks.

Here's something I make. All ingredients are approximate since
I've never written it down until now. This is a noodle sauce
which I keep in the fridge and use a few times a week for a quick
snack.

1.5 cups chunky peanut butter
2 Tb tamarind puree
1 Tb lime juice
2 Tb Chili sauce w/garlic (Huy Fong)
2 cloves garlic, crushed fine
2 Tb sugar
2 tsp soy sauce
1 Tb Sesame oil
1/4 cup water

Sometimes I'll add shrimp paste or fish sauce.

Mix everything in a small saucepan and heat at a simmer for 10
minutes, adjusting water or peanut butter until desired
consistency. Use 2-3TB of sauce on a serving of thin rice
vermicelli or mung bean threads.

May be stored in the fridge for 2 weeks.

Alan,
I'm not sure if your heart is set on making this from scratch, as
opposed to buying it pre-made. But I'm a big fan of my local Asian
markets here in Boston, and I recently purchased a bottle of peanut
sauce/dressing which makes for a great beef marinade. Just a thought.
-Jen

Dear Jen: Thanks for the tip. I often travel to Boston to visit a
friend. Would love to know of any good Asian markets in the area where
I can pick up ingredients, such as fried tofu and various sauces. Do
you shop in Chinatown or elsewhere? Your suggestions would be
welcomed! Thanks. Alan

Steve Wertz said:

Quoted message said:

I am looking for peanut sauce and peanut salad dressing recipes. Any
ideas would be welcomed. Thanks.

Here's something I make. All ingredients are approximate since
I've never written it down until now. This is a noodle sauce
which I keep in the fridge and use a few times a week for a quick
snack.

1.5 cups chunky peanut butter
2 Tb tamarind puree

I have a question on the tamarind. Do you process some from a block of
"wet tamarind" (those ~ 1 lb plastic bags of tamarind) or is it
something else?

Quoted message said:

1 Tb lime juice
2 Tb Chili sauce w/garlic (Huy Fong)
2 cloves garlic, crushed fine
2 Tb sugar
2 tsp soy sauce
1 Tb Sesame oil
1/4 cup water

Sometimes I'll add shrimp paste or fish sauce.

Mix everything in a small saucepan and heat at a simmer for 10
minutes, adjusting water or peanut butter until desired
consistency. Use 2-3TB of sauce on a serving of thin rice
vermicelli or mung bean threads.

May be stored in the fridge for 2 weeks.

On Thu, 16 Feb 2006 10:17:55 -0500, George <[email hidden]>

Quoted message said:

I have a question on the tamarind. Do you process some from a block of
"wet tamarind" (those ~ 1 lb plastic bags of tamarind) or is it
something else?

I simmer peeled tamarind pods for 20 minutes and let rest for
another 30. Drain, peel anything left over that you couldn't get
off before, de-vein, and press through a fine mesh strainer. I do
about 20 pods at a time and freeze most of it in ice cube trays,
then transfer to plastic bags. It's not as concentrated as the
blocks.

The seed are really cool looking. Anybody into crafts could
probably find something interesting to do with them.

I saw a Malaysian dish recently that used tamarind skins for
flavoring, and inquired about it but didn't get an answer. Anybody
know why/how to use tamarind pod skins - what flavor they impart?
I always discard them. They smell like dirt.

-sw

Jennyanniedots said:

Alan,
I'm not sure if your heart is set on making this from scratch, as
opposed to buying it pre-made.

What a strange comment. Peanut sauces are easy to make. This is,
after all, a cooking group.

-sw

On Wed 15 Feb 2006 06:48:14p, Thus Spake Zarathustra, or was it Steve
Wertz?

Quoted message said:

Quoted message said:

I am looking for peanut sauce and peanut salad dressing recipes. Any
ideas would be welcomed. Thanks.

Here's something I make. All ingredients are approximate since
I've never written it down until now. This is a noodle sauce
which I keep in the fridge and use a few times a week for a quick
snack.

1.5 cups chunky peanut butter
2 Tb tamarind puree
1 Tb lime juice
2 Tb Chili sauce w/garlic (Huy Fong)
2 cloves garlic, crushed fine
2 Tb sugar
2 tsp soy sauce
1 Tb Sesame oil
1/4 cup water

Sometimes I'll add shrimp paste or fish sauce.

Mix everything in a small saucepan and heat at a simmer for 10
minutes, adjusting water or peanut butter until desired
consistency. Use 2-3TB of sauce on a serving of thin rice
vermicelli or mung bean threads.

Two questions, Steve. Do you know if taramind puree or pulp is available
commercially? I've never seen tamarinds for sale. Also, do you think this
would freeze successfully? Given the calories/fat per 2-3 tablespoon
serving, I probably couldn't eat it all in two weeks. Or should I just
make half the recipe?

--
Wayne Boatwright o¿o
____________________

BIOYA

Steve Wertz said:

On Thu, 16 Feb 2006 10:17:55 -0500, George <[email hidden]>

Quoted message said:

I have a question on the tamarind. Do you process some from a block of
"wet tamarind" (those ~ 1 lb plastic bags of tamarind) or is it
something else?

I simmer peeled tamarind pods for 20 minutes and let rest for
another 30. Drain, peel anything left over that you couldn't get
off before, de-vein, and press through a fine mesh strainer. I do
about 20 pods at a time and freeze most of it in ice cube trays,
then transfer to plastic bags. It's not as concentrated as the
blocks.

The seed are really cool looking. Anybody into crafts could
probably find something interesting to do with them.

Never saw the seeds. Those blocks are always seedless.

Quoted message said:

I saw a Malaysian dish recently that used tamarind skins for
flavoring, and inquired about it but didn't get an answer. Anybody
know why/how to use tamarind pod skins - what flavor they impart?
I always discard them. They smell like dirt.

-sw

Steve Wertz said:

Jennyanniedots said:

Alan,
I'm not sure if your heart is set on making this from scratch, as
opposed to buying it pre-made.

What a strange comment. Peanut sauces are easy to make. This is,
after all, a cooking group.

-sw

Same thoughts here. The jarred sauce won't taste anywhere as good as a
homemade peanut sauce and as you said it is such an easy sauce to make.

Hi Alan,
I live in Quincy (Just south of Boston on I-93), which is referred to
as "Chinatown South" here in Boston. There's a massive Asian mall
called the Kam Man Market here in Quincy, and if you can get there it's
worth a trip. Besides the Asian supermarket that anchors it, there are
various little department store type spots in there that sell various
kinds of cookware, tableware, art, etc.

In the Boston area, there are a couple of places I like. In Chinatown
proper is a supermarket called C-Mart (and I like this one bakery
called Bao Bao), and there's a chain called Super 88 which are kind of
scattered around town. I don't know of anything in Charlestown, since I
don't shop much in that area.

-Jen

Jeez Steve....way to squash a girl's spirit. It was only a suggestion
for the marinating, as it has some acid in it.

-Jen

Jennyanniedots said:

Jeez Steve....way to squash a girl's spirit. It was only a suggestion
for the marinating, as it has some acid in it.

Do you know how to quote text? Toggle: Show Options... then reply.
--

Practice safe eating. Always use condiments.

sf said:

Jennyanniedots said:

Jeez Steve....way to squash a girl's spirit. It was only a suggestion
for the marinating, as it has some acid in it.

Do you know how to quote text? Toggle: Show Options... then reply.

All I said was: "What a strange comment. Peanut sauces are easy
to make. This is, after all, a cooking group." in response to her
suggestion that the OP buy a pre-made sauce.

I don't think that qualifies as "squashing a girl's spirit". It
must have already been squashed.

-sw

Steve Wertz said:

Jennyanniedots said:

Alan,
I'm not sure if your heart is set on making this from scratch, as
opposed to buying it pre-made.

What a strange comment. Peanut sauces are easy to make. This is,
after all, a cooking group.

-sw

There may be confusion about premade peanut sauce vs premade soy sauce?