the appetizer:

Memories of Philippine Kitchens includes classic Filipino recipes like Barbecued Pork Skewers (Satay), Chicken Adobo, Pineapple Sweet and Sour Sauce, and Peanut Sauce.



Peanut Sauce

Makes about 1-1/4 cups

We love the Indonesian peanut sauce for the satays, and so we developed our own. This can be used for both the chicken and pork skewers.

  • 1 cup roasted unsalted peanuts
  • 1 tablespoon peanut oil
  • 2 shallots, peeled and chopped
  • 2 garlic cloves, chopped
  • 1 stalk lemongrass, white part only, chopped
  • 1/2 fresh red chile, seeded and chopped
  • 1-1/4 cups coconut milk
  • 1 tablespoon lime juice
  • 1 teaspoon soy sauce
  • 1 teaspoon fish sauce

1. Combine the peanuts, oil, shallots, garlic, lemongrass, and chile in a food processor and process to a smooth paste. Transfer to a small saucepan and place over low heat. Add the coconut milk, lime juice, soy sauce, and fish sauce and stir until smooth. Cook until the sauce is warmed through, about 2 minutes.

2. Taste and add more soy sauce, fish sauce, or lime juice if needed. If the sauce is too thick, add coconut milk or water to thin it out.

Memories of Philippine Kitchens
by Amy Besa and Romy Dorotan
Photographs by Neal Oshima
Stewart, Tabori & Chang
More than 200 full-color photographs, 208 pages
Hardcover; $35.00
ISBN: 1-5847-9451-8
Recipe reprinted with permission


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