Adapted from a RasaMalaysia recipe
I wanted a Thai peanut sauce for my sate chicken wings, but I did not want a Vietnamese peanut sauce that you would use for Vietnamese summer rolls. Bee seems to have the closest to authentic Thai recipes that I would find (in English). She did not provide more than an ingredients list—which I still had to change—but this was not your usual peanut sauce.
Karl’s Thai Peanut Sauce
Filed under Sauces and Spices, Vegan, Vegetarian
While I am still not convinced that the flavor is as good with gas grilling—over charcoal—it is certainly more convenient. Wanting something a bit different for a weeknight dinner, I settled on chicken satay. Satay, in the end, is just marinated meat grilled on a stick. While originating in Indonesia, it spread over Southeast Asia with each culture adding its own distinctions. Usually it is accompanied by a dipping sauce, some kind of peanut sauce being one of the more common.
Karl’s Chicken Satay with Pineapple Peanut Sauce
Filed under California Fusion, Chicken, Main Dishes, Poultry, Sauces and Spices
I needed a sauce to go with my chicken satay. While I made a peanut sauce for my Vietnamese Summer Rolls, I wanted this one to be more Indonesian. Out went the hoisin sauce and the fish sauce. Palm sugar is a common Indonesian sweetener—and is lower on the glycemic index than white sugar. I also had that fresh pineapple I was planning to grill, so in it went.
Karl’s California Fusion Peanut Sauce
Filed under California Fusion, Sauces and Spices, Vegan, Vegetarian
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Miriam
Jabberwocky Stew 