This recipe is in Chinese and it suggests using the sauce with chicken or pork satay. The recipe is from Martha Stewart Living in September 2003 and yields about 1 cup. The ingredients include peanut oil, chopped onion, chopped garlic, chili sauce, curry powder, smooth peanut butter, unsweetened coconut milk, dark brown sugar, unseasoned rice vinegar, coarse salt, and chopped unsalted peanuts. The directions involve heating the oil in a medium skillet and cooking the onion and garlic until translucent, then transferring to a blender. The chili sauce and curry powder are added to the same skillet and cooked until fragrant, then added to the blender along with the remaining ingredients. The mixture is blended until smooth and transferred to a bowl to cool to room temperature before serving with additional chopped peanuts. The sauce can be made up to a day in advance and stored in a sealed container in the refrigerator.
27.04.2023 @ 16:59
This recipe is in Chinese and it suggests using the sauce with chicken or pork satay. The recipe is from Martha Stewart Living in September 2003 and yields about 1 cup. The ingredients include peanut oil, chopped onion, chopped garlic, chili sauce, curry powder, smooth peanut butter, unsweetened coconut milk, dark brown sugar, unseasoned rice vinegar, coarse salt, and chopped unsalted peanuts. The directions involve heating the oil in a medium skillet and cooking the onion and garlic until translucent, then transferring to a blender. The chili sauce and curry powder are added to the same skillet and cooked until fragrant, then added to the blender along with the remaining ingredients. The mixture is blended until smooth and transferred to a bowl to cool to room temperature before serving with additional chopped peanuts. The sauce can be made up to a day in advance and stored in a sealed container in the refrigerator.