On Sat, 28 Aug 2010 19:00:44 -0400, Steve Benton wrote:

> Can you suggest a "sauce" for the "raw" variety, which are actually my
> favorite, known as "spring" or "winter" or "salad" rolls.

The only other recipe I would use for fresh or fried rolls is for a
peanut sauce. This would be pretty common served with summer/salad
rolls. AKA "fresh spring rolls".

Hoisin sauce in here would be pretty common, but I don't use hoisin
for much of anything.

All ingredients are approximate since
I've never written it down until now. This is a noodle sauce
which I keep in the fridge and use a few times a week for a quick
snack.

1.5 cups creamy peanut butter
2 Tb tamarind puree
1 Tb lime juice
2 Tb Chili sauce w/garlic (Huy Fong)
3 cloves garlic, crushed fine
2 Tb sugar
2 tsp soy sauce
1 Tb Sesame oil
1/4 cup water

Sometimes I'll add a touch of shrimp paste or fish sauce.

(An original recipe by sqwertz - not many of them around)

Mix everything in a small saucepan and heat at a simmer for 10
minutes, adjusting water or peanut butter until desired
consistency. Use 2-3TB of sauce on a serving of thin rice
vermicelli or mung bean threads or as a dip for summer rolls.

-sw

On Sat, 28 Aug 2010 20:35:07 -0500, Sqwertz wrote:

> On Sat, 28 Aug 2010 19:00:44 -0400, Steve Benton wrote:
>
>> Can you suggest a "sauce" for the "raw" variety, which are actually my
>> favorite, known as "spring" or "winter" or "salad" rolls.
>
> The only other recipe I would use for fresh or fried rolls is for a
> peanut sauce. This would be pretty common served with summer/salad
> rolls. AKA "fresh spring rolls".
>
> Hoisin sauce in here would be pretty common, but I don't use hoisin
> for much of anything.
>
> All ingredients are approximate since
> I've never written it down until now. This is a noodle sauce
> which I keep in the fridge and use a few times a week for a quick
> snack.
>
> 1.5 cups creamy peanut butter
> 2 Tb tamarind puree
> 1 Tb lime juice
> 2 Tb Chili sauce w/garlic (Huy Fong)
> 3 cloves garlic, crushed fine
> 2 Tb sugar
> 2 tsp soy sauce
> 1 Tb Sesame oil
> 1/4 cup water
>
> Sometimes I'll add a touch of shrimp paste or fish sauce.
>
> (An original recipe by sqwertz - not many of them around)
>
> Mix everything in a small saucepan and heat at a simmer for 10
> minutes, adjusting water or peanut butter until desired
> consistency. Use 2-3TB of sauce on a serving of thin rice
> vermicelli or mung bean threads or as a dip for summer rolls.
>
> -sw

<saved> looks pretty good, steve. if you had no tamarind puree, what would
you sub for it?

your pal,
blake

On Sun, 29 Aug 2010 10:21:35 -0500, Sqwertz wrote:

> On Sun, 29 Aug 2010 10:25:55 -0400, blake murphy wrote:
>
>> <saved> looks pretty good, steve. if you had no tamarind puree, what would
>> you sub for it?
>
> I would just do without it. If you really think it needs more sour,
> then add more lime juice or plain rice vinegar.
>
> -sw

o.k. if i were to get some tamarind paste or purée, does it keep
reasonably well?

your pal,
blake

"blake murphy" > ha scritto nel messaggio
.. .

> o.k. if i were to get some tamarind paste or purée, does it keep
> reasonably well?

Years. Just store the block in a dark place away from bugs.

Giusi wrote on Mon, 30 Aug 2010 18:31:12 +0200:

>> o.k. if i were to get some tamarind paste or purée, does it keep
>> reasonably well?

Tamarind chutney contains enough sugar to keep as well as jam. There is
also an Indian concoction called Dri-Tam powder that keeps for ever.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Mon, 30 Aug 2010 11:29:18 -0400, blake murphy
> wrote:

>On Sun, 29 Aug 2010 10:21:35 -0500, Sqwertz wrote:
>
>> On Sun, 29 Aug 2010 10:25:55 -0400, blake murphy wrote:
>>
>>> <saved> looks pretty good, steve. if you had no tamarind puree, what would
>>> you sub for it?
>>
>> I would just do without it. If you really think it needs more sour,
>> then add more lime juice or plain rice vinegar.
>>
>> -sw
>
>o.k. if i were to get some tamarind paste or purée, does it keep
>reasonably well?
>
>your pal,
>blake

I keep mine in the freezer.

Boron

On Mon, 30 Aug 2010 13:50:46 -0400, Boron Elgar wrote:

> On Mon, 30 Aug 2010 11:29:18 -0400, blake murphy
> > wrote:
>
>>On Sun, 29 Aug 2010 10:21:35 -0500, Sqwertz wrote:
>>
>>> On Sun, 29 Aug 2010 10:25:55 -0400, blake murphy wrote:
>>>
>>>> <saved> looks pretty good, steve. if you had no tamarind puree, what would
>>>> you sub for it?
>>>
>>> I would just do without it. If you really think it needs more sour,
>>> then add more lime juice or plain rice vinegar.
>>>
>>> -sw
>>
>>o.k. if i were to get some tamarind paste or purée, does it keep
>>reasonably well?
>>
>>your pal,
>>blake
>
> I keep mine in the freezer.
>
> Boron

all right. thanks to you, guisi, and james.

your pal,
blake

On Mon, 30 Aug 2010 10:54:40 -0500, Sqwertz wrote:

> On Mon, 30 Aug 2010 11:29:18 -0400, blake murphy wrote:
>
>> On Sun, 29 Aug 2010 10:21:35 -0500, Sqwertz wrote:
>>
>>> On Sun, 29 Aug 2010 10:25:55 -0400, blake murphy wrote:
>>>
>>>> <saved> looks pretty good, steve. if you had no tamarind puree, what would
>>>> you sub for it?
>>>
>>> I would just do without it. If you really think it needs more sour,
>>> then add more lime juice or plain rice vinegar.
>>>
>>> -sw
>>
>> o.k. if i were to get some tamarind paste or purée, does it keep
>> reasonably well?
>
> The pulp lasts forever in the freezer. I have some that 3 years old,
> unopened, in the pantry that is probably still good. I probably
> should have put it in the freezer 3 years ago considering how often I
> use it (hardly ever). It's really cheap stuff. You can always buy
> the pods in the produce section, too. One pod will give you about
> 1.5TB of puree, plus another 1.5tb of water you used to get it off the
> seeds.

o.k. i will look for some the next time i'm at an asian market. though my
regular grocer *might* have it. would it creep into the hispanic
selections?

your pal,
blake

blake wrote about tamarind:

> o.k. i will look for some the next time i'm at an asian market. though
> my
> regular grocer *might* have it. would it creep into the hispanic
> selections?

It definitely could; it's popular in Mexico.

Bob

On Tue, 31 Aug 2010 11:14:46 -0700, Bob Terwilliger wrote:

> blake wrote about tamarind:
>
>> o.k. i will look for some the next time i'm at an asian market. though
>> my
>> regular grocer *might* have it. would it creep into the hispanic
>> selections?
>
> It definitely could; it's popular in Mexico.
>
> Bob

i'll have to take a closer look. i know there are some unfamiliar (to me)
ingredients in the freezer section.

thanks.

your pal,
blake

On 8/28/2010 9:35 PM, Sqwertz wrote:
> On Sat, 28 Aug 2010 19:00:44 -0400, Steve Benton wrote:
>
>> Can you suggest a "sauce" for the "raw" variety, which are actually my
>> favorite, known as "spring" or "winter" or "salad" rolls.
>
> The only other recipe I would use for fresh or fried rolls is for a
> peanut sauce. This would be pretty common served with summer/salad
> rolls. AKA "fresh spring rolls".
>
> Hoisin sauce in here would be pretty common, but I don't use hoisin
> for much of anything.
>
> All ingredients are approximate since
> I've never written it down until now. This is a noodle sauce
> which I keep in the fridge and use a few times a week for a quick
> snack.
>
> 1.5 cups creamy peanut butter
> 2 Tb tamarind puree
> 1 Tb lime juice
> 2 Tb Chili sauce w/garlic (Huy Fong)
> 3 cloves garlic, crushed fine
> 2 Tb sugar
> 2 tsp soy sauce
> 1 Tb Sesame oil
> 1/4 cup water
>
> Sometimes I'll add a touch of shrimp paste or fish sauce.
>
> (An original recipe by sqwertz - not many of them around)
>
> Mix everything in a small saucepan and heat at a simmer for 10
> minutes, adjusting water or peanut butter until desired
> consistency. Use 2-3TB of sauce on a serving of thin rice
> vermicelli or mung bean threads or as a dip for summer rolls.
>
> -sw

Steve,

This looks extremely good, albeit the one I was trying to duplicate did
not contain peanut butter. I really believe they might have been trying
to avoid problems with serving folks with peanut allergies, to which I
have none, thank goodness!

clipped, saved and will be tried this weekend.

best,

Steve