(I usually double or even triple this batch)
1 1/2 Tbs. creamy peanut butter (organic)
2 Tbs. oil (I use coconut oil)
2 Tbs. soy sauce
2 Tbs. sugar
2 tsp. rice vinegar (or distilled white)
1/2 tsp. sesame seed oil - dark if possible to find
1/8 tsp. cayenne pepper
Stir together in small pot and warm until ingredients are well mixed.We eat this over sticky rice but the recipe can also be used for chicken satay.My family absolutely loves this.
My dear friend Laura gave me the recipe and an authentic Asian Hat looking thing to cook the rice in.
I never got the hang of the hat but love love love my rice cooker.
I have tried bottled peanut sauce but it doesn't come close to this yumminess.
Linked to: Kitchen Stewardship's Octoberfest and Fight Back Friday's at Food Renegade.
This post is also linked to Food on Fridays - no button today. ;op
Updated 4/8/10 to add to Life As Mom's Ultimate Recipe Swap: Using Herbs and Spices
Sounds delicious!
ReplyDeletethanks - it really is.
ReplyDeleteGreat flavors in your sauce! Thanks for sharing :)
ReplyDeleteSo many unfamiliar ingredients for me - what a challenge!
ReplyDeleteThank you so much for joining the October Fest Carnival of Super Foods! This week is the last week, and the theme is Healthy Fats. See you then!
Katie
Do you store this for any length of time in the fridge? Thanks :)
ReplyDeleteI have kept it in the refrigerator for three weeks, I imagine it would last even longer. Hope that helps.
ReplyDelete3 Researches PROVE Why Coconut Oil Kills Belly Fat.
ReplyDeleteThis means that you actually burn fat by consuming Coconut Fats (in addition to coconut milk, coconut cream and coconut oil).
These 3 researches from large medicinal magazines are sure to turn the conventional nutrition world upside down!