Ginger Island Restaurant
1 cup Oil, peanut
1/2 cup Peanuts, raw
2 small Chile peppers, Green
Fresh seeded
Serrano or Jalapeno
1 tbsp Ginger, fresh, chopped
4 Garlic cloves
1 1/2 cup Basil leaves, fresh tightly packed
1/4 cup Mint leaves,
1/4 cup Cilantro leaves, tightly packed tightly packed
3 tbsp Lemon juice freshly squeezed
1 1/2 tsp Salt
1 tsp Sugar
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Heat oil in a small skillet until nearly smoking, then remove from the heat and add the peanuts. Allow to sit until lightly browned. Remove the nuts with a slotted spoon and drain, reserving the oil.
Put the peanuts in a food processor or blender and blend to a rough paste. Add the chilies, ginger and garlic and continue to blend, Add the herbs and a little of the reserved oil, and continue to blend. Add the salt, sugar and lemon juice, and blend until the herbs are very finely minced.
Transfer the mixture to a serving bowl and stir in the remaining oil.
Serve along side warm or cold noodles, and allow each eater to spoon sauce to taste over a helping of noodles.
From "Food Day" in the Daily Review, by Paula Hamilton, Food Editor, July 6, 1994 and "Bruce Cost's Asian Ingredients" , by Bruce Cost, William Morrow, 1988 typed by Dorothy Hair 7/7/94
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