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Tuesday, January 5, 2010

as much as I love red lake #40 . . .

I love peanut sauce, okay? It's sort of like butter, in that I will make something solely to serve as a conveyance for the condiment. But I don't know what it is about shelf-stable Asian foods--yikes! I think you can get ladies' polio just from reading their labyrinthine ingredient lists. I looked at a bottle of peanut sauce the other day, trying to find some words I understood, and decided, "Screw this noise. Making my own."

I found this recipe that I really like, with these instructions: leave out the 1/4 C of water, first of all, because you don't want peanut soup--at least not right now. Add both the rice vinegar and the fish sauce--a teaspoonish of each, adjust to your own moon sign. I haven't done the other variations, but I'm sure I will.

3 comments:

Amy Sherman said...

The reason the sauce has so much water is that you simmer it, and it thickens. I find a cooked peanut sauce has a much creamier texture than an uncooked one. Try it and see!

Layne said...

Good idea--I will try that. I noticed it was much thicker today after being refrigerated overnight. Either way I want to eat a bowlful of it.

Layne said...

And--I just now realized that it says RIGHT IN THE RECIPE to cook it. Serves me right. Doi. My apologies for besmirching your recipe's good name.