PEANUT DIP FOR FRESH SPRINGROLLS

July 11, 2014

Somewhere between PhnomPenh and SiemReap there is a little town called Pursat. Most tourist will only know it as a bus stop. But it’s actually a really nice town with a picturesque landscape and great people. It also happens to be the base for an organization called Sustainable Cambodia. They do great things there – www.sustainablecambodia.org – check it out!

My sister volunteered to work there for half a year. I believe she had an amazing time. Weekdays lunch was prepared by a lovely local woman. Barbara, one of the volunteers collected a few of her recipes and was nice enough to share this one with me.

The recipe asks for the peanuts to be roasted. That’s because the peanuts you get on the local markets are fresh and not eatable before roasting. But I like to lightly roast the store bought ones too – gives a nice smoke flavor.

 pursat

PEANUT DIP FOR FRESH SPRINGROLLS

  • 0.3 cups peanut butter
  • 0.3 cups water
  • 1 lime [juice]
  • 1 clove garlic
  • dried chili peppers
  • 0.5 teaspoons black pepper
  • 1 teaspoon hoisin sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • pinch salt
  • 1 teaspoon soy sauce
  • freshly roasted crushed peanuts

fox_peanutsauce

_ roast peanuts

_ finely chop garlic and fry together with chili peppers until lightly browned

_ mix peanut butter and water in a pot

_ warm to medium heat

_ add all ingredients starting with the garlic and chili peppers [under constant stirring]

_ give this a few minutes to absorb the flavors

_ let cool to room temperature

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