Some folks asked me to post the recipe for the Peanut Sauce that I made for Salado this year. Asian grocery stores have a great assortment of soy sauce, fish sauce and chili sauces for reasonable prices.
makes about 2 cups
1 small onion or 2 scallions or 2 green onions finely chopped. (The scallions and green onions are smoother and milder)
2 or 3 cloves of garlic finely chopped
2 tbs of minced ginger
1 8 oz. can of unsweetened coconut milk
about a 1/4 cup of chicken stock
about 3/4 cup of creamy peanut butter
1 tbs of sugar
about 2 or more tbs of Soy Sauce
1-2 tsp of fish sauce (you can omit this ingredient)
1 tsp or more of asian chile sauce
Black Pepper to taste
1/4 cup Finely chopped dry roasted cashews
I use a food processor and chop the onions, garlic and ginger all at once.
Heat a saucepan over medium heat, add a 1 tbs of oil.
Saute onions, garlic and ginger until they are lightly browned.
Add the coconut milk, peanut butter, sugar, soy sauce, fish sauce, chili sauce and stir or whisk until blended, simmer about 5 mins.
The sauce should be thick but still pourable
Add more chicken stock to thin the sauce
More soy sauce will make it saltier.
More chili sauce will make it hotter.
Add Black pepper to taste.
Pour the sauce into a bowl and add the cashews, cover and refrigerate overnight.
IMHO it tastes better the next day.
Keeps well in the refrigerator and freezes well.
Serve at room temperature.