Tuesday, March 13, 2007

speaking of sour...

check out this story by white girl, sara dickerman, on the flip cookbook Memories of Philippine Kitchens. read the first comment about how flip food isn't all that because the flavors aren't strong. maybe your co-workers thought your weak american ass couldn't handle it. gee, i got chinese food at the mall and it wasn't all that. can one find the necessary ingredients in this country? outside of a major city? how about giving filipinos a break because, like most asian nations, their cuisine was created from an impoverished people just trying to get by?

Pan Asian Peanut Sauce
(adapted from)Cendrillon's Recipe

1 cup peanuts
1 lemongrass, minced
3 shallots, minced
2 inch ginger, minced
1T peanut oil
1 cup coconut milk
1T chili sauce
2T soy sauce (or 1T soy and 1T nam pla)
1T mirin
1t chili flakes, or to taste
Hard toast peanuts in oven. Buzz in food processor until coarsely chopped. Reserve 2 tablespoons. Lightly brown the lemongrass, shallots, and ginger in a small pot with peanut oil. Add the peanuts and coconut milk. Simmer for 5 minutes. Season with the chili sauce, soy sauce and mirin. Let cool to room temp. Pulse in the blender until smooth. Fold in reserved peanuts.
i love this with brown rice and pan-fried tempeh (don't forget to splash on some patchouli and change into your PETA shirt). it's good on lumpia, vietnamese summer rolls and your finger.

Cendrillon's website
p.s. The photos in the book are by Mika's papa, Mr. Neal Oshima. Mika did Cendrillon's website, by the by.

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