9:23 PM 3/11/98

8 peanut crunchy peanut butter
1 onion finely chopped
1 cup thick coconut milk
1 tablespoon palm or brown sugar
1 teaspoon red chilli powder (cayenne) 
1 stalk lemongrass, finely chopped
1 tablesoon fish sauce (Nam Pla)
1 tablespoon dark, sweet soy sauce

In a saucepan, combine all the sauce ingredients
and bring them to a boil, stirring. 
remove from heat and pour into small bowls for accompaniment.

From the Original Thai Cookbood by Jennifer Brennen.
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rfa

100 centiliter water
3 tablesp. creamy peanutbutter
1 1/2 teasp. salt
2 garlic cloves minced
1 tablesp. lemonjuice
5 tablesp. sugar
2 teasp. sambal (hot chili paste)

Mix all ingredients and heat untill boiling.
If too thin, add peanutbutter and if too thick add water

Sandra
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Henk's Hot Kitchen
http://wkweb4.cableinet.co.uk/henk.h/

Ingredients:

                1 Onion
                3 tablespoons Peanutbutter
                30 gr Dark Brown Sugar
                20 ml Dark Soya sauce
                1 teaspoon Coriander
                1 teaspoon Cumin
                1 teaspoon Lemon grass
                1 tablespoon Lemon juice
                1 tablespoon cooking oil
                1 teaspoon hot chilly paste
                Coconut Milk or Water

Preparation:
Finely dice a small onion. Put the oil in a small saucepan and soften the
onion, add all other ingredients except coconut milk/water.
Slowly heat on low flame adding liquid as required to make it into a smooth
sauce.


