Sesame-peanut sauce, favorite

24 Servings

Ingredients

Quantity Ingredient
½ cup Water
½ cup Peanut butter
1 tablespoon Kochu-jang or hot pepper/sauce; or to taste plus extra p.b. to maintain volume
2 tablespoons Rice vinegar or half each white vinegar and water
1 tablespoon Soy sauce
1 tablespoon Dark sesame oil
2 teaspoons Sugar or honey
1 teaspoon Fresh ginger root; minced
1¼ teaspoon Fresh garlic; minced
1 tablespoon Myulchi dashida or chicken bouillon powder plus salt to taste

Directions

From: Barbara Pollack <blpatcai@...> Date: Wed, 10 Jul 1996 14:17:25 -0400 (EDT) Recipe By: Barbara Pollack

This is one of my favorite summer dishes for parties, picnics, or just feeding a crowd of teen-age boys. It also has the advantage of improving when cooked ahead and it can be served cold --in other words, the perfect Shabbat lunch or snack. The combination of pasta and peanut butter seems to get past the defenses of even picky eaters. I've been surprised when even people who hate spicy foods prefer this version to the less hot version I've made for them. OTOH, my kids will often add additionsal pepper sauce.

There are numerous versions of spicy sesame-flavored peanut sauces which are usually associated with Thailand but, judging from the ingredients used, have versions all over the map. This one has a Korean "tam"--my interpretation of how a Korean cook would adapt this foreign dish. This is our favorite version because of the fuller flavor--but it is for people who don't require hechshers for everything. I've also included standard American ingredients. The only critical "exotic" ingredient is dark sesame oil which can be found in oriental markets and is available with hechsher from Eden. Fresh ginger is nice but if you have it, otherwise use a pinch of dried.

If you buy the myulchi dashida (dried anchovies and salt), email me for my caesar salad dressing (pareve--we add cheese at the table). It's my picky son's favorite, easy to make, relatively low fat, and it keeps at least a month in the refrigerator (I make it a quart at a time). And if you buy the kochu-jang (also called Korean hot bean paste), don't be fooled by the large size of the containers sold in Korean markets--it is very very hot and should be measured out by quarter tespoons until you've established your comfort level.

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 probably turkey but I haven't tried it yet), tofu, 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. Kochu-jang is Korean hot bean paste. Myulchi dashida is Korean anchovy soup powder. Also good with chunky peanut butter as long as you like the pieces of peanut (my kids don't).

JEWISH-FOOD digest 249

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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