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Blackhorse
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Blackhorse

Age : 72
Location : Portland, Oregon Area
Registration date : 2010-10-23

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PostSubject: Rice & Peanut Sauce   Rice & Peanut Sauce EmptyFri Dec 13, 2019 11:17 pm

From Import Food (mostly Thai)

https://importfood.com/

We just got the new crop Jasmine Brown Rice & Red Cargo Rice in.  Nuked them up 50/50 in our Systema Microwave Rice Cooker (10 min on high...then 20 min on 50%).  Incredible.  Great stuff.

We also picked up 2 large jars of Peanut Sauce.  The best I’ve found anywhere.  We spoon it on top of Pad Thai and other stuff.

Check email out.  They are super good to do business with.

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Zeno Marx

Zeno Marx

Registration date : 2010-06-26

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PostSubject: Re: Rice & Peanut Sauce   Rice & Peanut Sauce EmptySat Dec 14, 2019 6:34 pm

Always looking for a good peanut sauce. Thank you. If I may, this is a great kung pao sauce (scroll down), and it keeps for a good long time. I've used it for marinades, dipping sauce, stir fry, and probably other things. You can get a few stir fries out of it. I only 1/3 rice vinegar because it can sometimes be too bitter.

https://www.lifestylefood.com.au/recipes/16874/kung-pao-chicken
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Blackhorse
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Blackhorse

Age : 72
Location : Portland, Oregon Area
Registration date : 2010-10-23

Rice & Peanut Sauce Empty
PostSubject: Re: Rice & Peanut Sauce   Rice & Peanut Sauce EmptySat Dec 14, 2019 8:20 pm

Looks good, thanks. I even have sambal oelek on hand.

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Zeno Marx

Zeno Marx

Registration date : 2010-06-26

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PostSubject: Re: Rice & Peanut Sauce   Rice & Peanut Sauce EmptyFri Dec 20, 2019 5:18 pm

I neglected to add that I've messed with the kung pao recipe a bit, which probably means I wasn't making kung pao sauce anymore. A dab of gochujang here. A touch of tamarind paste that I picked up for a stir fry sauce there.
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Blackhorse
Moderator
Blackhorse

Age : 72
Location : Portland, Oregon Area
Registration date : 2010-10-23

Rice & Peanut Sauce Empty
PostSubject: Re: Rice & Peanut Sauce   Rice & Peanut Sauce EmptyFri Dec 20, 2019 6:47 pm

Zeno Marx wrote:
I neglected to add that I've messed with the kung pao recipe a bit, which probably means I wasn't making kung pao sauce anymore.  A dab of gochujang here.  A touch of tamarind paste that I picked up for a stir fry sauce there.


Yeah, that happens. Now you’re just making a different Kung Pao sauce. There isn’t only just one recipe, right? Go to one village...then two miles down the road and mama san #1 and mama san #2 will do it just a little differently. Regional variations, etc.

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