*raises hand* Yes, that's me.
So, in order to de-clutter the floors of our local IGAs everywhere, here's a recipe for a Spicy Peanut Sauce - no need to buy Kantong or Chicken Tonight, make your own and know what's in it.
And save those poor uni students from tripping over you as they reach for the Mi Goreng.
Spicy Peanut Sauce
(serves 8)Prepare veggies and rice, as per a stir-fry.
1 Glugful of Sesame Oil
1 brown onion
a couple of cloves of garlic
1 knob of ginger
(every time I write that, I think "you're a knob!")
1/3-1/2 cup of peanut butter
(I prefer 'no salt' and 'super crunchy'.
If they had 'ridiculously super crunchy', I'd be in that, too.)
1/4 cup soy sauce or tamari
1/4 cup or the juice of two limes
2 dessert spoons of brown sugar
1 tsp cayenne pepper (or a chilli)
1/4 cup of sesame seeds
400mL coconut cream
What to do, what to do...
1. Fry up onions in the sesame oil until becoming translucent, add garlic and ginger.
2. Reduce heat, add peanut butter and stir it around as it melts.
3. Add soy sauce, lime juice, sugar, cayenne pepper and sesame seeds and stir throughly.
4. Stir in coconut cream. Allow to simmer until it reduces slightly.
Ideally, you should taste the flavours in this order: sweet peanut, salt, lime, spicy.
If one of these is missing or isn't strong enough for your liking, add more accordingly.
As I always say with cayenne pepper, add more carefully.
You can always add more, it's very hard to add less.
If you are skilled, all your stirfry ingredients will be ready at the same time and you can just serve it up and pour it over the top. Otherwise, leave it and reheat when needed.
Veggies, Rice and Sauce all ready for a grand feast!
The sauce freezes very well, although with all stirfry dishes, capsicum and snow peas don't reheat well.
Happy Vegan Eating and a Happy New Year!