Indonesian Peanut Butter Sauce for Satay.

by Bob Levin, *Eat Life Before Life Eats You!

[Last update: 06.25.2016, 6:30 AM PST]

Proudly buying local and baking with products from Bobs Red Mill.
Bob Levin, nominated membership with the Heroes of the Mill since Nov. 2014.

In all things we should at least attempt to recognize the human being in all people! We are infinite
spiritual beings inhabiting a finite human host where the greatest tragedy in life is not death; it is what
we let die inside ourselves while still alive! Captain your own destiny and eat life before life eats you!

Evolution No. 1:
Heat oil in a wok or skillet. Then add the shallots, garlic and ginger and cook until
tender. Reduce wok temperature to low. Then add the coconut milk, crunchy
peanut butter, lime juice, and soy sauce. Mix until blended. Then add brown
sugar, organic sugar, garlic chili paste, coriander, cinnamon, and Worcestershire
sauce. Mix in water for a thinner sauce if desired. Season peanut butter sauce
with salt and black pepper then transfer to a serving bowl and top with crushed
peanuts.
Ingredients:
2 Tablespoon of your favorite oil
2 Shallots finely chopped
2 Garlic cloves minced
4 Teaspoons peeled and finely grated fresh ginger
1 Can unsweetened coconut milk
1-1/2. Cups all-natural crunchy peanut butter
1/2.. Cup crushed peanuts
1/2.. Cup fresh lime juice
3 Tablespoons soy sauce
2 Tablespoons light brown sugar
2 Tablespoons organic sugar (*optional to adjust sweetness.)
2 Tablespoons garlic chile paste (*Huy Fong Foods, Inc.)
1 Teaspoon ground coriander (*India Supermarket, 17235 NW Corridor Ct, Beaverton, OR 97006, 503-617-9999.)
1/4.. Teaspoon ground cinnamon (*Bobs Red Mill Whole Grain Store, 5000 SE International Way, Milwaukie, OR 97222, 503-607-6455.)
1 Tablespoon Worcestershire sauce
* Kosher salt (to taste.)
* Black pepper (to taste.)