Subject: Thai Lemon-Cilantro Sauce
From: Unicorn (unicorn@indenial.com)
Date: Sun Nov 12 2000 - 03:57:20 EST
__________________________________________________
F O O D F U N N Y
__________________________________________________
Here's an oldie but goodie from reader Jan Hayden:
A hamburger walked into a bar, climbed up onto a bar stool, looked at
the bartender and ordered a tall cold beer. The bartender looked at
the hamburger for a moment and replied, "I'm sorry sir, but I can't
sell you a drink."
The hamburger thought about this for a second and said, "I'm over 21.
Why can't you sell me a drink?"
The bartender replied, "I'm sorry, we don't serve food in here."
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
Make this sauce as spicy as you like, or omit the red pepper flakes
entirely. It tastes great on seafood, poultry, or pork, and will
liven up cold cuts, pasta, and salads.
Thai Lemon-Cilantro Sauce
1 red bell pepper (capsicum), seeded and finely chopped
1 medium red onion, finely chopped
3 - 6 cloves garlic, finely chopped
1/2 cup (125 ml) chopped fresh cilantro (coriander leaves)
1/2 cup (125 ml) soy sauce
1/2 cup (125 ml) fresh lemon juice
1/4 cup (60 ml) unsalted roasted peanuts, very finely chopped
2 Tbs (30 ml) peanut or vegetable oil
2 Tbs (30 ml) sugar
1 tsp (5 ml) sesame oil
Crushed red pepper flakes to taste (optional)
Combine all ingredients and allow to rest for 30 to 60 minutes before
use. Store covered in the refrigerator for up to 4 days. Makes about
3 cups.
This archive was generated by hypermail 2b28 : Fri Dec 01 2000 - 00:00:01 EST