Comments on: Roasted Peanuts:Asian Peanut Sauce Recipes

By: Bryan

Bryan — Thu, 13 Jan 2011 15:44:05 +0000

Can you post the tamarind pulp procedure from p. 109?

By: Robert Danhi

Robert Danhi — Wed, 27 Oct 2010 06:20:15 +0000

Maven – oops, I just realized the Vietnamese Peanut sauce is here already…..

By: Robert Danhi

Robert Danhi — Wed, 27 Oct 2010 06:19:45 +0000

Marita – yes, peanuts are truly a spectacular food that is nutrient rich and delicious.

By: Robert Danhi

Robert Danhi — Wed, 27 Oct 2010 06:18:23 +0000

Richn – so happy that you made the sauce and liked it – I learned the original version from a fellow in Malaysia…20 years ago. Glad I can share it with you. Keep cookin!

By: Robert Danhi

Robert Danhi — Wed, 27 Oct 2010 06:14:51 +0000

Mike – Filipino Kare Kare was one of my favorite dishes I had there when traveling there for the first time this year. Sorry I left it out, but I have not traveled and studied the Philippines enough yet. Filipino food is finally getting a bit more attention…just for the Crispy Pata it would be worth it!

By: Robert Danhi

Robert Danhi — Wed, 27 Oct 2010 06:12:53 +0000

Go for it – try making the peanut sauce. The salad rolls are generally served with the Vietnamese style sauce. Its in my book or email me at robert@chefdanhi.com and I will send it to you.

By: Robert Danhi

Robert Danhi — Wed, 27 Oct 2010 06:09:12 +0000

Andy- so glad you are enjoying and USING the book. Enjoy the adventure.

By: richn

richn — Mon, 25 Oct 2010 23:22:41 +0000

Wow! We made the Malaysian Spicy Peanut sauce last night and it was truly wonderful. I turned a simple cabbage, tofu and green onion stir fry into a gourmet meal. Thanks for sharing.

By: Mike

Mike — Mon, 25 Oct 2010 16:41:10 +0000

Can we give Filipino food some love here? Kare kare is a classic peanut and oxtail stew that is absolutely delicious. I actually prefer it to the more famous Philippine Adobo. More importantly, why is Philippine cuisine always left out of conversation when discussing Southeast Asian food?

By: ET

ET — Mon, 25 Oct 2010 05:12:52 +0000

How to can nuts: http://www.uga.edu/nchfp/how/can_nuts.html

By: Marita G. Sanchez

Marita G. Sanchez — Mon, 25 Oct 2010 03:43:27 +0000

I am always delighted with peanuts because of its healthy nutrients. Whenever I eat any food like vegetables or fruits, I always mix peanuts on these in my snacks, lunch or dinner. What I read about your blog, I wanted also to try this in my recipe. Thanks and more power to you.

By: Maven

Maven — Mon, 25 Oct 2010 01:52:35 +0000

I always learn so much from your blogs and am gaining a whole new repertoire of flavours and foods. My husband thanks you for that as much as me I’m intrigued by the Thai peanut sauce. I recently purchased rice paper to make my own salad rolls. Perhaps I will also try making my own sauce.

By: robert

robert — Mon, 25 Oct 2010 00:34:14 +0000

Michael,

It’s wonderful to see you explore and discuss cuisine and ingredients used in the larger part of our world. I am sure you realize there are — generally, techniques, stories and flavors beyond smoking, grilling, braising.

As always, I look forward to reading about various new techniques on your blog.

By: Andy

Andy — Sun, 24 Oct 2010 16:31:16 +0000

Love your book Robert, it is the first one I reach for when I am looking to put together SE Asian menus. Love that you provide pictures of all the products and thorough explanations of their use.
Thanks

By: Robert Danhi

Robert Danhi — Sun, 24 Oct 2010 14:26:35 +0000

Brian – there is no risk of getting samonella from peanut sauce.

By: Robert Danhi

Robert Danhi — Sun, 24 Oct 2010 14:25:43 +0000

Kiran – although the tamarind “caramel” has lots of its own flavor, the peanuts still shin through with their rich, deep roasted flavor! Cheers.

By: Robert Danhi

Robert Danhi — Sun, 24 Oct 2010 14:24:25 +0000

Wilma – so glad you are enjoying my book and websites. Regards

By: Brian

Brian — Sun, 24 Oct 2010 04:58:13 +0000

Do you know it possible to can Thai Peanut Sauce or is there risk of Salmonella?

I have searched all over on this topic, but to no avail still…

By: Kiran

Kiran — Sun, 24 Oct 2010 03:35:54 +0000

I love how the flavors of Thai (kaffir, lemongrass, chili, lime) amplifies a simple snack ingredient – the peanut

By: Wilma de Soto

Wilma de Soto — Sat, 23 Oct 2010 23:06:08 +0000

Mr. Danhi,

I stumbled across your site a couple of years ago and just HAD to have your book. I have been enjoying it for some time now. Thanks for the chat and thanks to Michael Ruhlman for presenting this work of art.