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Sunday, October 3, 2010

Peanut Sauce

I had a bunch of extra coconut milk from making the challenge so I decided that a good thing to do with it is to make peanut sauce. This is super easy and delicious. I made lots and lots of it this summer when I was too overheated (and too temporarily situated) to go buy lots of ingredients and all I had was vinegar, soy sauce and sriracha for seasoning things.

The basic version (all measurements are approximate, it won't matter really) :

Peanut butter: about 2, 3 heaping spoons.
Sriracha sauce (to taste)
Soy sauce (about a teaspoon)
vinegar or tamarind liquid (a few teaspoons) If you know how to deal with tamarind it is totally the way to go.
about cup of water or coconut milk. It's totally fine with water. The coconut milk version is probably too rich to use as say a pasta sauce.

Stir this up in a saucepan. It will look gross and terrible. Don't worry. When the peanut butter is more or less in suspension (there shouldn't be any huge chunks in the bottom of the pan), but it on the stove and bring to a boil. This is the tricky bit. For a while it will bubble normally, but then it will start to thicken and the bubbles will rise in the pan. When this happens be ready to take it off the heat very quickly because soon it will start spattering like a mud pot at Yellowstone. You should preferably have it off the heat right before it starts doing this. It is now done!

Put it on anything you think it will be nice on. The most recent batch I made found its way onto some poached chicken and cucumber slices.

The other dish on the plate was my rendition of the cooking challenge.

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