Now might be a good time to tell you that I am a peanut butter fiend. My cravings for peanut butter and the high frequency at which they occur are borderline abnormal. I’m a fiend – but I’d like to think of myself as a fiend with standards.
My peanut butter criteria:
- The only ingredient should be peanuts. Or roasted peanuts.
- Make that organic peanuts/roasted peanuts.
- Nine times out of ten, it’s gotta be crunchy (although, my current jar is not).
- It should be kept in the fridge.
Often I just eat it straight out of the jar on a spoon, standing in front of the refrigerator. But for more civilized dining, I’m pretty open to any and all combinations involving PB.
While I am biased, it doesn’t mean that this sauce can only be enjoyed by fellow peanut-loving freaks. Evidence: Mr. F is generally indifferent to nut butters, and he gave it a glowing review.
This peanut sauce is a perfect combination of salty and tangy with a little spice to it. It’s just dreamy.
Peanut Chili Sauce
- 3 tablespoons of all-natural peanut butter
- 1 tablespoon of lime juice
- 1 tablespoon of soy sauce
- a couple of drops of toasted sesame oil
- 2 cloves of garlic, very finely chopped
- 1 teaspoon of red chili flakes
- 1/2 teaspoon of grated ginger (optional)
- 2 tablespoons of warm water
Combine all the ingredients and whisk together. If it’s too thick to pour, add a little more warm water.
I combined cooked soba noodles, steamed broccoli, asparagus and tofu with the peanut chili sauce. Made in less than 15 minutes, this is a gorgeous meal to serve up on the fly. Use whatever veggies and protein you’d like. I’m thinking this would be really nice with some grilled prawns and red capsicum too.
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And before you go…
On the kitchen playlist: David Bowie, Album: Hunky Dorey
This gave me a giggle: Thanksgiving Drinking Game
First music, then fine art. Loving the new kind of meal pairing: Feasting on Art
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