Quote:
Originally Posted by Stitchawl
You could use Tahini for this if you wanted. Just a slightly different item. I've made it using only Skippy Crunchy Peanut Butter and it still came out fine. The sesame oil made up for any flavor differences.
Stitchawl
|
Good. Tahini is easy. However...
Although we can get a lot of Asian items just from local supermarkets and fresh food markets, we though we were short a specialist grocer here. But in our recent bikerides we found one down near Tewantin, where a little, Indian take-out has opened out the back of its store as an "Asian Supermarket". We're yet to go there, but looking forward to the shopping. Apparently their stock is pretty broad in variety.
I use crunchy peanut butter in a laksa I make. It's not a "traditional" recipe (and it suggests I use smooth, but I like the crunchy), so its authenticity is... questionable, but it tastes quite nice. However, I plan on looking to a proper recipe as I have been enjoying mortar & pestling the different pastes.
(As an aside, one of my favourite mortar & pestle items is pesto. It seems to come out so much nicer texturally, in the mortar and pestle. Just a bit of pesto run through some freshly-cooked homemade pasta, with a bit of Parmigiano-Reggiano sprinkled over... a recently-discovered, simple meal that I love to make and eat...)
Cheers,
Marc