This is one of those basic all-purpose sauces in Thai cuisine. Great for dipping skewered meats or summer rolls into.
--1/4 cup Chunky Peanut Butter, at room temperature
--2 tbsp Dark Soy Sauce
--1 tbsp Rice Wine Vinegar
--1/4 tsp Cayenne Pepper
--2 tbsp Vegetable Oil
Whisk peanut butter, soy sauce, vinegar, and cayenne pepper. While whisking, slowly drizzle in vegetable oil.
2 comments:
You can find a couple of other versions of this sauce under Indonesian Cooking on this blog at http://recipesforben.blogspot.com/2009/02/peanut-sauce-gado-gado.html.
I was looking at the other versions earlier, worried that this recipe would be too much the same. This sounds like a time to compare and contrast!
Also, to add kick to this sauce, use Sriracha Sauce (the delicious Thai hot sauce)
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