Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Everyone I have made this for LOVES this recipe for an Indonesian-style chile-peanut sauce. Its from "The Whole Chile Pepper Book" by Dave DeWitt and Nancy Gerlach, page 286. It is used as a satay sauce over thinly sliced meats that are grilled on skewers. I simply use it as a dip for raw veggies. Its also good added to a stir fry. I always double the recipe. If Im making it for non-CHs, I use MUCH LESS chiles :-) Saute scallions, garlic, and ginger in the oil for 3 - 4 minutes until soft and transparent, but not browned. Add stock and bring to a boil. Reduce heat and stir in remaining ingredients. Simmer the sauce, uncovered, for 10 ~ 15 minutes until thickened. Makes 1 - 1 1/2 cups. Heat scale 8. Posted to CHILE-HEADS DIGEST by Buffalo Sue on Jun 19, 1999, converted by MM_Buster v2.0l.
