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Thread: Two Questions...

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    TiG
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    Two Questions...

    I'm very interested in chinese food recently, (probably because i've eaten at 3/4 chinese restaraunts and had a couple of take outs in the last month) and i'm now interested in having a go at making one of my favourite dishes.

    Kung Po Chicken

    But i'm wondering if in the resources of people here whether we have got a decent reciepe for it as i've googled a bit and i'm not having a great deal of luck.

    I've seen a few reciepes but they lack a bit of detail.

    The other question my other recent favourite has become Chicken Satay, but i've read the recipe in the cookbook forum and i'm wondering DO i have to use Peanut butter?, or is there another alternative?.....

    TiG
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    Proplus would be your man here I think, seeing how he owns a restaurant.
    Errr the whole point of satay is the peanuts,. as far as I know that is what makes it satay.
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    TiG
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    Ah you miss the point, i don't have a requirement for Peanut butter other than this recipe, i was figuring if i could just get normal peanuts and blend them up, whether this would take the place of peanut butter?.

    TiG
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    ah ok sorry thought you had missed the point, not sure although I imagine that peanut butter is only mashed peanut, try to give proplus a PM maybe he can help you out.
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    Puk Guy Proplus's Avatar
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    OK...lets start with the satay sauce. There are generally two types of satays recognised, the first is as you mentioned a sweet peanuty thick one that normally goes on top of skewered meat (or veg), and the other is a more spicy one that is used for stir-fry.

    For the type you mentioned, you can use ground peanuts, but peanut butter provides a richer more even taste. In some restaurants you will see quite a lot of peanuts used and the satay sauce comes out very grainy. Your best bet is to use the ground peanuts you were thinking of using, with a very small amount of peanut butter. A better alternative is to use peanuts with sesame paste......this looks the same as peanut butter, but tastes of sesame...but not sweet. It's very hard to find.


    As for kung po chicken, look here:

    http://www.geocities.com/Tokyo/Market/7773/kungpo.html


    The main ingredients to this dish is cashewnuts, the bean pastes and the chillies. This dish is traditionally served rather hot/spicy, with the lingering sweetness provided by the bean pastes.

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    Tahinii is not really all that hard to find if you are in a city, I can get it in any of the arab shops in Dublin.
    The Cow by Ogden Nash
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    Just about every supermarket will have Tahini nowadays

    I use copious quantities of the stuff for making Humous and for drenching Felafels.

    Also one of the strangest recipies (chinese I think) I do calls for a hot sauce made with Tahini and soy and pickled vegetables, poured over steaming hot noodles. Think it is called Dan Dan or Tan Tan noodles.
    Last edited by Clingy; 22-07-2004 at 01:56 PM.
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