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.
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