Text 29026, 92 rader
Skriven 2009-09-24 12:43:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: PEANUT CURRY  90924
===========================
 -=> Quoting Jim Weller to Nancy Backus <=-

 JW> I like my peanut butter in sandwiches with sliced bananas.
 
 NB> With or without Mayo...  ;)

 JW> Mayo!?!

 JW> <spit, spit, blech>. Ergg (now that I've washed my mouth out)...
 JW> (Sigh!)  Have you been drinking again?

Hmmm.  Something which had not occurred to me to try with pb.

 JW> Homemade whole wheat or oat bread, toasted or plain, butter on one
 JW> slice, crunchy peanut butter on the other, a drizzle of honey,
 JW> banana, (no cucumber!), sesame seeds. Now that's a proper
 JW> peanut butter sandwich.

Blooey!  Mixing butter and honey with already oily, sweetened peanut
butter?!  You are sick, sick, sick!   (If not now, you will be later,
if you keep that up that disgusting mixture.)   I have no objection to
the wholemeal bread and the sesame seeds.   Have you actually tried
cucumber with pb?   They go together quite naturally.

If you really want to mix sugar and oil with your peanut butter, you
have to have other ingredients as well, eg:-

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Saus Kacang I - Crunchy Peanut Sauce
 Categories: Sauces
      Yield: 1 Servings
 
      7 tb Peanut oil
      1 ts Dried garlic flakes =OR= *
      1 ts Instant minced garlic    *
      2 tb Dried onion flakes       *
      2 lg Dried chiles
      1 ts Dried shrimp paste (trasi)
      1 tb Lemon juice
      1 tb Dark soy sauce
     12 oz Crunchy peanut butter
  1 1/2 tb Palm sugar  **
 
  "There are many recipies for peanut sauce, but this is my favourite.
  Without the addition of liquid, it keeps for weeks in a bottle.  When
  required, add 3 parts coconut milk or water to 1 part sauce and
  reheat. Try it without additional liquid as a sandwich spread, a
  relish with cold meats or grills, a savoury dip, or a topping for
  cocktail canapes."
  
  *  Fresh garlic and onion can be used instead of dried garlic and
  onion flakes.  Peel 6 garlic cloves and cut into thin slices.  Peel
  and finely slice 1 medium-size onion.  Fry separately over low heat,
  removing from heat as soon as they turn golden brown.  Drain on
  absorbent paper and cool. Crumble the crisp garlic slices before
  adding to sauce.
  
  ** Substitute dark brown sugar
  
  Heat oil in a small wok or frying pan and fry garlic flakes for a few
  seconds until golden (put them in a fine mesh wire strainer and lower
  them into oil that is not too hot, for they burn easily; the strainer
  enables them to be lifted out as soon as they change colour).  Drain
  on absorbent paper.  Fry onion flakes in the same way, again taking
  care that they do not burn.  Drain and cool.  Fry whole chiles until
  they are puffed and crisp, which should take less than a minute.
  Remove chiles from pan, drain and cool.  Discard stalks and seeds and
  crumble or chop chiles into small pieces.  Set aside with onion and
  garlic.
  
  In oil remaining in pan, fry the trasi, crushing it with the back of
  the spoon.  Add lemon juice and soy sauce.  Remove from heat, add
  peanut butter and stir until well blended.  Cool.  When quite cold
  add crisp garlic and onion flakes, crumbled chiles and sugar.  Mix
  thoroughly and put in a screw-top jar ro store.
  
  Use as is, or mix in enough coconut milk or water to make more liquid
  consistency.  Add salt as required.
  
  From: =The Complete Asian Cookbook= by Charmaine Solomon
        ISBN 0-07-059636-0
  
  MM & typos by Kurt.
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)