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Spiced Butter
- 7 tablespoons unsalted butter, at room temperature
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, crushed through a press
- 2 teaspoons sambal oelek or Chinese chile paste with garlic
- 3 tablespoons finely chopped fresh cilantro leaves
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh orange juice
- 3 tablespoons coarsely ground roasted peanuts
Combine all the ingredients in a food processor and process until blended.
Place a sheet of waxed paper on your work surface.
Using a rubber spatula, scrape the butter onto the paper and form into a 3 1/2 x 1-inch
log.
Roll up tightly, twist the ends of the paper, and chill until firm, at least 2 hours.
Makes about 2/3 cup. This was great on grilled salmon; try it on other fish, too.
From Terrific Pacific Cookbook, 126 |