Non-denominational asian peanut sauce

I’ve experimented with various asian peanut sauce recipes.  There is some kind of peanut sauce variation in Thai, Vietnamese, Indonesian, Malaysian and other culinary cultures.  Most recipes I’ve tried had some less common ingredient I didn’t have or just didn’t taste good.  I finally hit on something that tastes great to me and is made with ingredients I almost always have.  Here goes…

Asian Peanut Sauce

  • 2T chunky peanut butter
  • 1T soy sauce
  • 3T soy creamer
  • 1/4t garlic powder
  • 2t fish sauce
  • 1t lemon
  • 2t agave (or 1T sugar)
  • 1T hot chile garlic sauce
  • 1T water

Mix everything together.  Eat with grilled pork, chicken, beef or tofu.

The least common items in this are the fish sauce,  agave and chile sauce.  The fish sauce I used is the Vietnamese 3 crab brand.  If you don’t have this or don’t like the taste, just add some salt to taste instead.  The agave can be easily substituted with any other variety of sugar. The chile sauce could be substituted with cayenne or chile flakes.

For variations try adding or substituting:

  • Fresh chopped cilantro
  • Fresh chopped ginger or galangal
  • Fresh chopped garlic
  • Thai curry paste or Indian curry powder
  • More or less lemon or sugar to adjust sweet/sour mix

Watch for a recipe for satay soon to go with this.

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