Recipe - Indonesian Spring Rolls

3 tablespoon Piquin chiles; dried,
crushed, seeds included
4 Scallions; chopped, white
part only
4 Cloves garlic; minced
1 teaspoon Finely chopped fresh ginger
1 tablespoon Peanut oil
1 cup Chicken broth; (can use
veggie broth or water)
1 tablespoon Soy sauce
2 teaspoon Dark brown sugar
One fourth teaspoon Ground cumin
1 tablespoon Lime juice
One half cup Crunchy peanut butter

Everyone I have made this for LOVES this recipe for an Indonesianstyle
chilepeanut sauce. It's from "The Whole Chile Pepper Book" by Dave DeWitt
and Nancy Gerlach, page 286.

It is used as a satay sauce over thinly cut or sliced up meats that are grilled on
skewers. I simply use it as a dip for raw veggies. It's also good added to
a stir fry.

I always double the recipe. If I'm making it for nonCH's, I use MUCH LESS
chiles :)

Saute scallions, garlic, and ginger in the oil for 3 4 minutes until soft
and transparent, but not browned. Add stock and bring to a boil. Reduce
heat and stir in remaining ingredients. Simmer the sauce, uncovered, for 10
~ 15 minutes until thickened.

Makes 1 1 One half cups. Heat scale 8.

Posted to CHILEHEADS DIGEST by Buffalo Sue bflosue@earthlink.net on Jun
19, 1999, converted by MM_Buster v2.0l.