Splenda works fine.
* Exported from MasterCook *
Vietnamese Peanut Sauce
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sweet rice -- (glutinous)
1/2 cup roasted peanuts
2 garlic cloves
1 Thai chiles -- stemmed
3 Tablespoons red miso
3 Tablespoons ketchup
3 Tablespoons Canola oil
3 Tablespoons sugar
2 Tablespoons vegetarian stir-fry sauce -- or vegetarian oyster sauce
1 1/2 teaspoons freshly squeezed lemon juice
1/2 teaspoon toasted sesame oil
Rinse the rice i a fine-mesh sieve until the water runs clear, then
transfer to a heavy-bottomed pot with a lid. Add 2 cups of water and bring
to a boil over high heat. Decrease the heat to low, cover, and cook for
about 15 minutes, until the water is absorbed and the rice is tender.
Remove from the heat and let stand, covered, for 10 minutes. Then uncover,
fluff with a fork, and let cool to room temperature. Alternatively, the
rice can be prepared in a rice cooker.
In a food processor, combine th cooled rice, peanuts, garlic, chile, miso,
ketchup, canola oil, sugar, stir-fry sauce, lemon juice, and sesame oil
and process until the mixture is a fine paste. Thin with water (about 1/2
cup) until the texture is smooth and creamy. Transfer to a bowl, cover,
and refrigerate until ready to serve. The sauce will keep, refrigerated,
for up to 4 days.
Makes 2 cups (8 one-quarter cup servings)
AuthorNote: In the late 1970s shortly after my family moved to San
Francisco from a refugee camp in Guam, my mother took a job in a sewing
shop. She rode the bus back and forth to work, from our house in Chinatown
to the Mission District. While she and the other women waited for the bus,
they swapped recipes. One of the recipes she picked up was this version of
peanut sauce.
There are a lot of recipes for peanut sauce out there -some with coconut
milk, some with curry - but his one is different from most. It contains
cooked sweet (glutinous) rice, which give the sauce a velvety texture, and
red miso, which gives it a richer, more savory flavor. No one can ever
guess the ingredients, and after fifteen years of making this peanut sauce
at the restaurant, I'm still not tired of it.
Cuisine:
"Asian"
Source:
"Vietnamese Home Cooking by Charles Phan, 2012"
S(Formatted by Chupa Babi):
"April 2013"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 228 Calories; 11g Fat (40.9%
calories from fat); 5g Protein; 29g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 319mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 638 4408 0 0 0 0 0 0 4322 0 0
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