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the appetizer:

Memories of Philippine Kitchens includes classic Filipino recipes like Barbecued Pork Skewers (Satay), Chicken Adobo, Pineapple Sweet and Sour Sauce, and Peanut Sauce.

Cookbook

 

Peanut Sauce

Makes about 1-1/4 cups

We love the Indonesian peanut sauce for the satays, and so we developed our own. This can be used for both the chicken and pork skewers.

  • 1 cup roasted unsalted peanuts
  • 1 tablespoon peanut oil
  • 2 shallots, peeled and chopped
  • 2 garlic cloves, chopped
  • 1 stalk lemongrass, white part only, chopped
  • 1/2 fresh red chile, seeded and chopped
  • 1-1/4 cups coconut milk
  • 1 tablespoon lime juice
  • 1 teaspoon soy sauce
  • 1 teaspoon fish sauce

1. Combine the peanuts, oil, shallots, garlic, lemongrass, and chile in a food processor and process to a smooth paste. Transfer to a small saucepan and place over low heat. Add the coconut milk, lime juice, soy sauce, and fish sauce and stir until smooth. Cook until the sauce is warmed through, about 2 minutes.

2. Taste and add more soy sauce, fish sauce, or lime juice if needed. If the sauce is too thick, add coconut milk or water to thin it out.

from:
Memories of Philippine Kitchens
by Amy Besa and Romy Dorotan
Photographs by Neal Oshima
Stewart, Tabori & Chang
More than 200 full-color photographs, 208 pages
Hardcover; $35.00
ISBN: 1-5847-9451-8
Recipe reprinted with permission

 

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This page created January 2007


 


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