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| Peanut-Tamarind Sauce |
"This is an excellent sauce to pour over fish, chook, rice and noodle dishes. One of my buddies even loves to pour it over waffles, but I do not suggest that, she's a bit nutty. It makes a very good dip for hen hands, shrimp rolls (what can not it do?) I make extra big batches and give a few away bottled."
Ingredients :
- 1 cup chook inventory
- 1/2 cup crunchy peanut butter
- 2 tablespoons tamarind pulp
- 1 small clean pink chile pepper, finely chopped
- 1 teaspoon minced clean ginger root
- 1 teaspoon garlic, minced
- 1 tablespoon hoisin sauce
- 1 tablespoon fish sauce
- four teaspoons coconut cream concentrate
- 2 teaspoons soy sauce
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 30M |
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- Whisk collectively the chook inventory, peanut butter, tamarind, chile pepper, ginger, garlic, hoisin, fish sauce, coconut cream, and soy sauce in a saucepan. Bring to a simmer over medium-high heat, then reduce warmth to medium-low, and simmer 5 mins more. Serve warm.
Notes :
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