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RELATED RECIPES
Basic Asian Stock (beef, pork, or chicken)
Southeast Asian Pork and Seafood Stock
Asian Peanut Sauce
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1.2 hours
4 servings
Adjust servings
Makes about 3 cups
dairy-free
gluten-free
(?)
Has gluten from:
hoisin sauce
kid friendly
has meat
(?)
Has meat from:
pork rib
has pasta
has seafood
(?)
Has seafood from:
fish sauce
mediterranean
vegan
(?)
Not vegan due to:
light brown sugar
pork rib
vegetarian
(?)
Not vegetarian due to:
pork rib
pescetarian
(?)
Not pescetarian due to:
pork rib
paleo
(?)
Not paleo due to:
vegetable oil
light brown sugar
This recipe has no customizations.
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Ingredient
 
2
tbsp
 
2
tbsp
more or less to taste.
 
1 1/2
cups
Ground to a powder - can substitute 1 cup 100% pure peanut butter.
 
1/4
cups
Can use palm sugar as well.
 
2
cups
Unsweetened.
 
1/3
cups
Can use fresh lemon juice.
 
1/4
cups
 
2
tbsp
 
1/2
cups
minced - can use cilantro as well.
 
 
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INGREDIENTS FOR: BASIC ASIAN STOCK (BEEF, PORK, OR CHICKEN)
Amount
Measure
Ingredient
 
3
lbs
Chicken or beef can be used, depending on the flavor of stock you want.
 
1
lb
Peeled and cut into 2-inch-thick rounds. Can use whole white round turnips as well.
 
4
inches
sliced and lightly crushed.
 
8
whole
trimmed and lightly crushed.
 
1
tsp
Can use white peppercorns.
 
 
 
Add for taste.
 
 
PREPARATION
MAKING THE STOCK
1.
Follow the steps for recipe "Basic Asian Stock", which is in the dependent recipes section to the right.
MAKING THE SAUCE
2.
In saucepan, heat the oil over medium heat. Add curry paste and stir-fry until fragrant (about 2 minutes).
3.
Add peanuts and stir, roasting them until two shades darker but not burnt (about 8 minutes).
4.
Add sugar and continue to stir until the sugar is dissolved and starts to caramelize (about 1-2 minutes).
5.
Add coconut milk, asian stock, tamarind, hoisin sauce, and fish sauce.
6.
Reduce heat to low and simmer the sauce until slightly thickened, allowing the natural oils from the peanuts to surface (about 45 minutes).
7.
Turn off heat and stir in mint leaves or cilantro. Serve at room temperature.
DEPENDENT RECIPES:
1.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
NOTES, TIPS, TRICKS, HINTS, ETC:
The cooked sauce can be refrigerated for up to 3 days. It may thicken if refrigerated. Simply add a small amount of water or chicken stock to loosen the sauce while reheating it.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1413
Protein 90.4 g
Carbohydrates 45.9 g
Iron 1.27 mg
Fiber 11.7 g
Calcium 31.9 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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