Yield: 2 1/2 cups
|\N \N||Ginger Island Restaurant|
|1 cup||Oil, peanut|
|½ cup||Peanuts, raw|
|2 smalls||Chile peppers, Green|
|\N \N||Fresh seeded|
|\N \N||Serrano or Jalapeno|
|1 tablespoon||Ginger, fresh; chopped|
|4 \N||Garlic cloves|
|1½ cup||Basil leaves, fresh tightly packed|
|¼ cup||Mint leaves,|
|¼ cup||Cilantro leaves, tightly packed tightly packed|
|3 tablespoons||Lemon juice freshly squeezed|
Heat oil in a small skillet until nearly smoking, then remove from the heat and add the peanuts. Allow to sit until lightly browned.
Remove the nuts with a slotted spoon and drain, reserving the oil.
Put the peanuts in a food processor or blender and blend to a rough paste. Add the chilies, ginger and garlic and continue to blend, Add the herbs and a little of the reserved oil, and continue to blend.
Add the salt, sugar and lemon juice, and blend until the herbs are very finely minced.
Transfer the mixture to a serving bowl and stir in the remaining oil.
Serve along side warm or cold noodles, and allow each eater to spoon sauce to taste over a helping of noodles.
From "Food Day" in the Daily Review, by Paula Hamilton, Food Editor, July 6, 1994 and "Bruce Cost's Asian Ingredients" , by Bruce Cost, William Morrow, 1988 typed by Dorothy Hair 7/7/94