Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how to make peanut sauce?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how to make peanut sauce?),it will help you,my kids.
Answers:
Quick and Easy Peanut Sauce.
Yield: about 1 1/2 cups
Ingredients:
1 cup Peanut butter, natural
2 t Sambal oelek (chili paste) or Thai red curry paste
1 T Sugar
2 T Soy sauce
1/4 cup Water
1/2 cup Coconut milk
1/2 t Turmeric
Salt to taste
Method:
Mix all ingredients together well. Adjust seasoning to taste.
Variations:
? Substitute water for the coconut milk if you like.
? Squeeze in the juice of>------------------------------...
1/2 cup water
1/2 cup peanut butter
1 tablespoon kochu-jang or hot-pepper sauce
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon dark sesame oil
2 teaspoons sugar or honey
1 teaspoon fresh ginger root -- minced
1 1/4 teaspoons fresh garlic -- minced
1 tablespoon chicken bouillon
salt to taste
Combine all ingredients and simmer until thick. Check the seasoning. The sauce itself should have as much pepper bite and saltiness you can tolerate so that the flavor won't be diluted too much when you put it on other foods.
Mix with cooked, rinsed and well-drained oriental noodles or spaghetti (good with both thick and thin) to the desired degree of sauciness. I keep the mixture pretty dry for picnics and buffets--about one tablespoon per ounce of dry pasta--but a little wetter if serving at table. I generally allow two ounces of pasta per person for an appetizer or side dish and four for a light meal.
Refrigerate remaining sauce until needed. It keeps several months. Warm before mixing with pasta.
Also good on chicken and on many cooked vegetables. It also does amazing things to cottage cheese--like getting me to take a second helping.
Serving Ideas : Garnish with chopped scallions, cucumbers, etc. just before serving.
NOTES: Use only dark (toasted) sesame oil. Also good with chunky peanut butter as long as you like the pieces of peanut.
[from Bill Wight's MasterCook files]
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 225 Calories; 20g Fat (73% calories from fat); 8g Protein; 8g Carbohydrate; 0mg Cholesterol; 436mg Sodium
_____
refer to answers.com
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.how to make peanut sauce?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how to make peanut sauce?),it will help you,my kids.
Answers:
Quick and Easy Peanut Sauce.
Yield: about 1 1/2 cups
Ingredients:
1 cup Peanut butter, natural
2 t Sambal oelek (chili paste) or Thai red curry paste
1 T Sugar
2 T Soy sauce
1/4 cup Water
1/2 cup Coconut milk
1/2 t Turmeric
Salt to taste
Method:
Mix all ingredients together well. Adjust seasoning to taste.
Variations:
? Substitute water for the coconut milk if you like.
? Squeeze in the juice of>------------------------------...
1/2 cup water
1/2 cup peanut butter
1 tablespoon kochu-jang or hot-pepper sauce
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon dark sesame oil
2 teaspoons sugar or honey
1 teaspoon fresh ginger root -- minced
1 1/4 teaspoons fresh garlic -- minced
1 tablespoon chicken bouillon
salt to taste
Combine all ingredients and simmer until thick. Check the seasoning. The sauce itself should have as much pepper bite and saltiness you can tolerate so that the flavor won't be diluted too much when you put it on other foods.
Mix with cooked, rinsed and well-drained oriental noodles or spaghetti (good with both thick and thin) to the desired degree of sauciness. I keep the mixture pretty dry for picnics and buffets--about one tablespoon per ounce of dry pasta--but a little wetter if serving at table. I generally allow two ounces of pasta per person for an appetizer or side dish and four for a light meal.
Refrigerate remaining sauce until needed. It keeps several months. Warm before mixing with pasta.
Also good on chicken and on many cooked vegetables. It also does amazing things to cottage cheese--like getting me to take a second helping.
Serving Ideas : Garnish with chopped scallions, cucumbers, etc. just before serving.
NOTES: Use only dark (toasted) sesame oil. Also good with chunky peanut butter as long as you like the pieces of peanut.
[from Bill Wight's MasterCook files]
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 225 Calories; 20g Fat (73% calories from fat); 8g Protein; 8g Carbohydrate; 0mg Cholesterol; 436mg Sodium
_____
refer to answers.com
correctness,It's Non-profit and only for informational purposes.
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