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Thai Peanut sauce:
If your into any Asian cooking you know this sauce, I was on a quest to figure out how to make this sauce with little effort and did manage to do so. Any bottled sauce is just complete crap and a waste of money. When I had Kid’s at home, it was rare not to find this sauce in the fridge along with cooked rice noodles or the substitute pasta. Typically I enjoy this sauce when It’s served cold atop rice noodles but is not limited to that. As with some Asian food It’s always about the garnishes or additions to the base dish.
As I said this sauce is not limited to being served cold, but a very important note is (never) go past just warm or anywhere close to boiling, the sauce will break and turn to thick glue. The base sauce is (simple) having a blender is best but it can be done with a whisk.
Base Sauce: please take note this is just the base, additions are limitless as are the uses for the sauce, dipping, marinade, etc .
I- cup of peanut butter
3- cups of pineapple juice
3-tabelspoon of sweet chili sauce
1/2 teasspoon-three dashes of onion and garlic powder.
Optional but recommended:
1-teaspoon of fish sauce
1/2 teaspoon dried hot pepper flakes, If you prefer fresh hot chillies I suggest not blending them, It will turn the sauce a funky color.
1/4 cup coconut milk.
Chopped peanuts and cilantro as garnish.
Notes: There are endless ways to make this sauce, my goal was to be able to do it in five minutes or less, I also didn’t want to cook then cool the sauce.
If your into any Asian cooking you know this sauce, I was on a quest to figure out how to make this sauce with little effort and did manage to do so. Any bottled sauce is just complete crap and a waste of money. When I had Kid’s at home, it was rare not to find this sauce in the fridge along with cooked rice noodles or the substitute pasta. Typically I enjoy this sauce when It’s served cold atop rice noodles but is not limited to that. As with some Asian food It’s always about the garnishes or additions to the base dish.
As I said this sauce is not limited to being served cold, but a very important note is (never) go past just warm or anywhere close to boiling, the sauce will break and turn to thick glue. The base sauce is (simple) having a blender is best but it can be done with a whisk.
Base Sauce: please take note this is just the base, additions are limitless as are the uses for the sauce, dipping, marinade, etc .
I- cup of peanut butter
3- cups of pineapple juice
3-tabelspoon of sweet chili sauce
1/2 teasspoon-three dashes of onion and garlic powder.
Optional but recommended:
1-teaspoon of fish sauce
1/2 teaspoon dried hot pepper flakes, If you prefer fresh hot chillies I suggest not blending them, It will turn the sauce a funky color.
1/4 cup coconut milk.
Chopped peanuts and cilantro as garnish.
Notes: There are endless ways to make this sauce, my goal was to be able to do it in five minutes or less, I also didn’t want to cook then cool the sauce.
