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

Return to my homepage