Thai Peanut Sauce

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                            FOOD FUNNY
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My friend Irene DiCaprio writes, "I love this oldie - it's really
a beer funny. For some people, that's one of the basic food groups!"

A woman walked into the kitchen to find her husband stalking
around with a fly swatter. "What are you doing?" she asked.

"Hunting flies", he responded.

"Oh! Killing any?" she asked.

"Yep, three males, two females," he replied.

Intrigued, she asked, "How can you tell them apart?"

He responded, "Three were on a beer can, two were on the phone."

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                            TODAY'S RECIPE
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This sauce is so good you might be tempted to eat it with a
spoon. In Thailand it is the traditional sauce served with the
small skewers of grilled meat called "satay," but you could
also spoon it over any grilled meat, steamed vegetables, or even a green
salad.

Thai Peanut Sauce

2 Tbs (30 ml) vegetable oil
1/4 cup (60 ml) finely chopped shallots
2-4 cloves garlic, finely chopped
2 cups (500 ml) chicken stock
1/2 cup (125 ml) shelled peanuts (preferably Spanish peanuts) finely
ground in an electric blender or mortar and pestle
2 tsp (10 ml) soy sauce
1 tsp (5 ml) molasses
1 tsp (5 ml) lime juice
1 tsp (5 ml) grated fresh ginger
1/2 tsp (2 ml) red pepper flakes or cayenne pepper, or to taste

Heat the oil in a heavy skillet and cook the shallots and garlic
3 to 4 minutes, until they are soft and transparent but not brown.
Add the chicken stock and bring to a boil over high heat. Add
the ground peanuts, soy sauce, molasses, lime juice, ginger,
and red pepper flakes. Reduce the heat and simmer for 10
minutes, stirring occasionally. Will keep refrigerated for up to 2 weeks.
Serve warm or at room temperature.
Received on Tue Aug 10 08:16:30 2010