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Thai Dipping Sauce


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Thai Dipping Sauce


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Thai Dipping Sauce

Peanut butter is intensely flavored, a little goes a long way and combines beautifully with the other stars: lemongrass, coconut milk, cilantro. Wonderful as a dipping sauce or the sauce for cold sesame noodles.


  • Ready Time : 0 min



  • 1 cup strong Lapsang Souchong tea (1 teabag steeped in 1/2 cup boiling water)
  • 1/2 cup coconut milk
  • 1/2 cup peanut butter
  • 1/4 cup toasted sesame oil
  • 1/4 cup soy sauce
  • 1/4 cup brown rice vinegar
  • 2-inch piece ginger
  • 1 stalk lemongrass, 2-3 outer leaves removed, or 2 tablespoons powder
  • 2-3 tablespoons bottled hot sauce
  • 4 scallions, sliced
  • 6 sprigs cilantro, stems discarded


Cream the first set of ingredients in the food processor.  Pulse in the scallions and cilantro.  Transfer to a glass jar and store in refrigerator.

About Levana Kirschenbaum


Lévana Kirschenbaum was co-owner of Levana Restaurant on Manhattan’s Upper West Side (alas, recently closed after thirty two years), and the pioneer in Kosher upscale dining. She is a cooking teacher and cookbook author, and gets countless devoted fans for her fearless, practical and nutritious approach to cooking. She gives weekly cooking demos, and gets cooking demo engagements around the country. She has published "Levana's Table: Kosher Cooking for Everyone", "Levana Cooks Dairy-Free!”, and a book-dvd set based on her demo series called "In Short Order”. She has just published her latest cookbook: “The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple”. She is launching a line of all-natural spelt desserts, called, what else, Lévana. Her weekly cooking demos take place at her apartment on Manhattan’s Upper West Side: Get ready for dinner and a show! Go onto her website to find out more about her demos, cookbooks, desserts, and entertaining stories at www.levanacooks.com

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