Peanut Sauce

This is a sauce that can be used for a myriad of different dishes. I like it spread over plain noodles and used when I BBQ pork, beef or chicken. Since it is made with no meat products, veggies can enjoy it, too. :)

Ingredients



* 6 Tbsp. peanut butter
* 1/4 cup water
* 3 Tbsp. light soy sauce
* 6 Tbsp. dark soy sauce
* 6 Tbsp. tahini (sesame paste)
* 1/2 cup dark sesame oil
* 2 Tbsp. sherry
* 4 tsp. rice wine vinegar
* 1/4 cup honey
* 4 medium cloves garlic, minced
* 2 tsp. minced fresh ginger
* 1-2 Tbsp. hot pepper oil (see instructions below)*
* 1/2 cup hot water

GARNISH: (all are optional, depending on your taste)

1. 1 carrot, peeled
2. 1/2 firm medium cucumber, peeled, seeded, and julienned
3. 1/2 cup roasted peanuts, coarsely chopped
4. 2 green onions, thinly sliced

*
Hot Pepper Oil

Amount you use depends on how hot you like it.
2 Tbsp. will give it a nice bite. If your tastes run to the very hot, you might want to use 3 Tbsp.
If you don't want to buy the oil ready made in the market,
here's a recipe:


1/4 cup hot red pepper flakes, 1 cup oil.
Combine in a saucepan over medium heat. Bring to boil, and immediately turn off heat. Let cool. Strain in small glass container that can be sealed. Refrigerate. Lasts indefinitely.

Sag Paneer (Indian Food)

(Creamed CurriedSpinach with Cheese)
Ingredients

* 1/2 cup water
* 1 lb. fresh spinach, washed, de-stemmed, coarsely chopped
* 3 T ghee or butter
* 1 T finely chopped ginger
* 1/2 c. finely chopped onion
* 1 t salt
* 1/4 t ground cumin
* 1/4 t turmeric
* 1/2 t ground coriander
* 1/2 t garam masala
* 1 cup cheese (paneer), cut into 1-inch cubes

Directions
Combine 1/2 of the water and a handful of the spinach in a jar of a blender. Blend at high speed for 30 seconds. Keep adding spinach until about half is blended. Add a little more water, if necessary, to puree.

In a large skillet, heat the butter over moderate heat. Add the ginger and saute for one minute. Add the onions and salt and continue sauteing for 5 more minutes.

Stirring after each addition, add the cumin, turmeric, coriander, and garam masala. Then stir in the leafy and pureed spinach. Reduce the heat and cook the mixture uncovered, for 20 to 30 minutes. Most of the liquid should evaporate. At the last minute, gently add the paneer. Serve hot.

Shabu-shabu (Japanese Food)

Shabu-shabu means "swish-swish," referring to the swishing action when you cook a very thin slice of beef in hot water.

On a portable range, place a medium-sized pot (1/2 gallon should do). Place a couple of slices of kombu (a sort of kelp) and cover with cold water. Gently bring the water to a boil and remove the kombu just before it actually starts to boil. When the water is boiling very, very gently, you're set.

On your table you should have: (for 4 people)

Ingredients

* 1 lb very thinly sliced beef (sirloin), preferably grain-fed. Beer-fed Kobe beef is the best. I MEAN VERY THIN (less than 1/16 inch)
* 8 shiitake mushrooms
* 1/2 lb enoki mushrooms
* 1/2 lb shimeji mushrooms
* 1/2 lb shirataki
* 1 lb chinese cabbage
* 1/2 lb watercress, to substitute for spring chrysanthemum leaves
* 1 lb tofu, cut in 1 in. cubes, pressed and drained
* any other ingredients you want to use

Dipping sauce:

* In a small bowl, you should have soy sauce and lemon juice 2:1, as a dipping sauce.

Directions
Simply take one of the items, swish it around in the hot water for from a few seconds for beef to a few minutes for vegetables. Serve with hot steamed rice.