Text 18786, 83 rader
Skriven 2011-12-08 02:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: browsers 329
====================
 SH> Good. I'm glad you found a workable solution.

So far the new version of FF seems to be the winner.

 SH> Yes, but ours is a KitchenAid attachment that means I don't have to
 SH> crank it to get the job done. We do have another alternative I could
 SH> try--a tortilla press. We got one and have yet to make any tortillas
 SH> since.
 
I'd think that a rolling pin would beat the tortilla press,
which I imagine would only squash the balls to the puffs like
pita stage - and also not make them big enough. I am agnostic
on the KitchenAid.

Fried Garlic Peanut Sauce
cat: Singaporean, Indonesian, sauce
yield: about 2 1/2 c

2 Tb vegetable oil
3 cloves garlic, thinly sliced crosswise
2 cloves garlic, minced
1 shallot, minced
1 stalk lemongrass, trimmed and minced
- or 2 strips (each 1/2 x 2") lemon zest
1 to 3 small hot chiles - such as Thai chiles or
-  serrano or jalapeno peppers, stemmed, seeded, and
- minced (for a hotter peanut sauce, leave the seeds in)
1 Tb dried shrimp, minced
- or 1 ts fish sauce (optional)
3/4 c peanut butter
1 c unsweetened coconut milk, or as needed
2 Tb sugar, more to taste
2 Tb soy sauce
1 ts fresh lime juice,  more to taste
1 Tb finely chopped cilantro
coarse salt (kosher or sea)
freshly ground pepper

To most North Americans barbecue sauce is some
variation on a combination of ketchup, brown sugar,
and vinegar, but on any given day on Planet Barbecue
probably far more people are dipping grilled meats in
peanut sauce. The basic formula starts with deep-fried
peanuts or peanut butter and the flavorings typically
include garlic and ginger for pungency, sugar for
sweetness, and fish sauce or soy sauce for saltiness.
The peanut-sauce belt begins in Indonesia (its
probable birthplace) and extends through Singapore,
Thailand, and Malaysia, all the way to Hong Kong. The
Singaporean version owes its fragrance to fresh
lemongrass and ginger. Dried shrimp are available in
Asian and Hispanic markets. Fish sauce isn't a bad
substitute, although you can omit it and still wind up
with a killer sauce. The addition of fried garlic
chips is very characteristic of Southeast Asia.

1. Heat the oil in a wok or saucepan over medium-high
heat. Add the sliced garlic and cook, stirring, until
golden, 2 minutes. Remove the garlic with a slotted
spoon to paper towels to drain. Add the 2 cloves of
minced garlic, the shallot, lemongrass, chile(s), and
dried shrimp, if using, to the wok and cook over
medium-high heat until fragrant and lightly browned,
2 minutes.

2. Stir in the peanut butter, coconut milk, sugar, soy
sauce, fish sauce, if using (instead of the dried
shrimp), lime juice, and 3/4 c water. Reduce the
heat and gently simmer the sauce until it is thick but
pourable, 5 to 8 minutes. Stir in the cilantro during
the last 2 minutes of cooking.

3. Just before serving, stir in the fried garlic
slices. If the sauce has gotten too thick and pasty,
add a Tb or so of water. Taste and correct the
seasoning, adding salt and pepper, and more sugar and
lime juice if needed. The sauce should be richly
flavored.

by Steven Raichlen, May 27, 2010, after Planet Barbecue
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