Eat, Sauce
Comment 1

Sauce Series: Peanut Dipping Sauce

For those who have tried the famous summer rolls (rice paper wrapped with boiled shrimp, rice noodles, and herbs), you may have dipped them into a peanut sauce.  Many people assumed that the peanut sauce is just hoisin sauce mixed with peanut butter. That’s the short cut way of making a decent dipping sauce but it really lacks the depth that you would get from a restaurant’s peanut sauce.

With Henry (Eat collaborator), we made the home version of the restaurant’s peanut sauce. This does take some time to make but will last in your fridge for 2-3 weeks.  You can use it as a sauce for an easy dinner of spring rolls or toss it with noodles and vegetables for a quick noodle salad bowl.  You can even have a summer rolls party where guests can assemble their own version to their taste.

Ingredients:

2 tbs split mung bean (you may need to find this at an Asian grocer)

2 tbs sweet rice (this is glutenous rice and very different from plain jasmine rice)

2 cups of water or 2 cups of coconut soda (Coco Rico is the best)

3 heaping teaspoon of peanut butter

1 ½ cup of hoisin sauce

2 tbs sriracha or 1 large squeeze from the bottle (missing from the picture below)

Optional:

1 tsp minced garlic

1 tbs vegetable oil

 

Directions:

Soak mung bean and sweet rice in water for at least 1 hour and drain.

Source: Laviepartagee.com

Bring 2 cups of water, mung bean, and sweet rice to a boil (on high) and then turn down the heat to a simmer until the rice falls apart and becomes like porridge. Stir occasionally.  This process should take approximately 20 minutes.

Source: Laviepartagee.com

Source: Laviepartagee.com

Source: Laviepartagee.com

Source: Laviepartagee.com

Transfer the liquid to a blender and add all of the peanut butter.  Blend until all the ingredients are incorporated.

Source: Laviepartagee.com

Source: Laviepartagee.com

Transfer the sauce back to the pot and put on low heat.  Add the hoisin sauce and 2 tbs of sriracha.

Source: Laviepartagee.com

Source: Laviepartagee.com

Stir on medium/low heat until the sauce boils.  Turn off the heat and let the sauce cool.

Source: Laviepartagee.com

 Optional:

At the end, add some garlic oil and mix into the mixture for a more fragrant flavor. In a small pan, heat up extra virgin olive oil and minced garlic until the garlic is brown.  Discard the garlic.

Source: Laviepartagee.com

Source: Laviepartagee.com

Tip:

You can replace the water with 2 cups of coconut soda to add a little bit of sweetness to the peanut sauce as well.

Author:  Chau Hoang and Henry Nguyen
This entry was posted in: Eat, Sauce
Tagged with: , ,

by

Life is full of possibilities made only meaningful with the people we share it with. This site is a place where friends can share our point of view on food, travel and design.

1 Comment

  1. Pingback: Recipes Index | La Vie Partagée

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s