2 hot Peanut Sauces

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These are the 2 hot Peanut Sauces I use the most.

 

Malaysian Peanut Sauce

 

1/3 cup crunchy peanut butter

3 tablespoons brown sugar, firmly-packed

1 teaspoon crushed red pepper

1/4 cup lemon juice

2 tablespoons chili sauce to taste

1/2 teaspoon soy sauce

 

Mix peanut butter, brown sugar, red pepper, lemon juice, chili sauce and soy

sauce until well blended.

Store at room temperature until next day before serving.

Serve with raw vegetables (cucumber or jicama slices, carrots or green pepper

strips or with pineapple chunks).

Makes about 3/4 cup.

Note: This is from Terrific Pacific Cookbook

I suggested that you start with only half of the crushed red pepper and increase

amount to suit your taste.

If dip is too thick, try thinning with additional lemon juice and a little hot

water.

 

Spring Roll/Stir-fry Peanut Sauce

 

1 can coconut milk

1/3 cup peanut butter

3 tablespoons honey or molasses if using molasses use 2 tbsps.

2 tablespoons miso

1/4 teaspoon chili flakes, up to 1/2

1/2 teaspoon curry powder

 

Blend all ingredients in blender.

Pour into saucepan and heat until it thickens.

If sauce becomes too thick, you can add water to thin to desired consistency.

This is a terrific sauce for spring rolls or a stir-fry.

 

 

 

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