Keith Michaels > wrote:
> Dry roast in a pan two cups of shelled peanuts until brown spots appear,
> set aside. Repeat with 1/2 cup of sesame seeds, set aside. Heat two
> tablespoons of oil in pan, add 3 crushed dry red chillis and 1/2 tsp.
> of asafoetida. Fry 30 seconds, then place all ingredients in food
> processor and chop coarsely. Keep this in refrigerator and use to top
> vegetable or rice dishes.

Keith, that sounds great, thanks. I'll give it a go if (as I think I
do) I have some asafoetida in the store cupboard.

Going off at a tangent from Nikitta's peanut request, you reminded me
of a very simple and nice sesame sauce for vegetables. Toast 25g
(1oz) sesame seeds in a hot dry frying pan until they start to pop,
but stop before they colour more than very slightly. Grind them in a
pestle and mortar then add 1 Tbsp sake, 1 Tbsp soy sauce, and 1 tsp
sugar. This is very good on steamed or boiled green beans - the
quantities given above will top 250g (9oz) of beans. Recipe from
Soei Yoneda's "Good Food from a Japanese Temple".

Kake