Sure thing. Now you can go all from scratch, as in roasting and processing the peanuts, but I go with organic crunchy peanutbutter. Also, remember this recipe is for ravenous teenager and two adults. But I will say it's seems better the next day as leftovers.
1/3 to 1/2 cup peanut butter.
10 skin off chicken thigh fillets.
Palm Sugar.
1/2 tsp crushed fresh chiles (optional)
Chicken stock, or water.
Peanut oil.
Cut chicken into pinkie finger sized strips.
Heat peanut oil in wok, and add chicken. Cover and stir as needed. Use baster to remove excess liquid. You can use this or the chicken stock as a thinner later if needed.
I don't know how palm sugar is packaged there, but here it's sold in small cookie size about a half inch thick, so I had to pound two of them with mortar and pestle.
Add peanutbutter and stir until blended. If too thick add stock a little at a time.
When blended in, add palm sugar, 1/4 at a time, until you get balance of savory and sweet you like. Add optional chiles if you want it to have a bit of bite.
Let simmer at very low temperature for about 10 mins. Serve on rice with veggies. :)
That looks easy and yummy. I think I'll just get the fresh ground peanut butter at our local co-op, but I'm not sure about palm sugar. Sweet is sweet, I can probably try out some substitutions.
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no subject
Date: 2006-06-20 04:41 pm (UTC)no subject
Date: 2006-06-21 02:21 am (UTC)1/3 to 1/2 cup peanut butter.
10 skin off chicken thigh fillets.
Palm Sugar.
1/2 tsp crushed fresh chiles (optional)
Chicken stock, or water.
Peanut oil.
Cut chicken into pinkie finger sized strips.
Heat peanut oil in wok, and add chicken. Cover and stir as needed. Use baster to remove excess liquid. You can use this or the chicken stock as a thinner later if needed.
I don't know how palm sugar is packaged there, but here it's sold in small cookie size about a half inch thick, so I had to pound two of them with mortar and pestle.
Add peanutbutter and stir until blended. If too thick add stock a little at a time.
When blended in, add palm sugar, 1/4 at a time, until you get balance of savory and sweet you like. Add optional chiles if you want it to have a bit of bite.
Let simmer at very low temperature for about 10 mins. Serve on rice with veggies. :)
no subject
Date: 2006-06-21 03:30 pm (UTC)Sweet is sweet, I can probably try out some substitutions.
Thanks!
no subject
Date: 2006-06-22 01:02 am (UTC)Cane sugar would probably work, but don't use honey! It just doens't work (makes Calvin YUCK face)