Small Bowl of Peanut Sauce / Dip
(click to enlarge)

Peanut Sauce / Dip


Thailand   -   Sxs Thaw
Makes:
Effort:
Sched:
DoAhead:  		 3/4 cup
**
20 min
Yes		 An easy to make multi-purpose Sauce / Dip very popular in Thailand and the Southeast Asian region.




1/2
1/3
2
1
1/2
2
1
1
1
2
in
c
T
T
T
T
T
T
T
T
Ginger root
Peanut Butter (1)
Soy Sauce
Rice Vinegar
Fish Sauce (2)
Chili Garlic Sauce (3)  
Sesame Oil dark
Palm Sugar (4)
Lime Juice
Water
Make   -   (20 min)
  1. Dissolve Sugar in the 2 Tablespoon of Water called for.
  2. Slice GINGER very thin and cut slices into slivers. Chop fine and pound to paste in a mortar.
  3. Mix All items thoroughly.
  4. As needed - add a little more Water to get the texture you want. For Dip add 1 to 2 Tablespoons.
NOTES:

  1. Peanut Butter:

      This should be a creamy variety, preferably all natural without added sugar. Because Peanut Butter is "kid food" most is heavily sugared. Laura Scudder's All Natural is the best I've seen.

  2. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisines as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce Introduction page.

  3. Chili Garlic Sauce

      The ubiquitous Huy Fong Chili Garlic Sauce will be fine, or an Asian brand. This amount will produce a distinct bite, so if you are chili intolerant, use half Ketchup, or extremely intolerant, all Ketchup. For details see our Huy Fong Chili Sauces.

  4. Palm Sugar

      This is available, usually in chunks, in most Asian markets. Other options are Light Brown Sugar or Honey.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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