an absolutely diverse & lovely sauce! use as a dipping sauce for spring rolls, as a topping over steamed veggies, in stir-fry's, as a sauce for wide rice noodles, with scrambled eggs, whatever! not a fan of peanut, try it with almond butter. not exactly authentic, but not bad either! 5 Tbl water 4 Tbl peanut butter 1 Tbl rice vinegar 2 tsp honey 2 tsp shoyu (or tamari) 2 cloves garlic -mince 1/2 tsp cumin powder* 1/8 tsp cayenne or 1 tsp red curry paste 1 Tbl cilantro -diced (optional) place all ingredients into a bowl, whisk and let sit 5-10 minutes. whisk again, taste & adjust seasoning if needed. enjoy! *place whole cumin seeds in a dry saute pan. turn heat to medium and roast. every 10-20 seconds, give the pan a shake to turn the seeds. when a cumin aroma begins to rise and the seeds have browned a bit remove from heat and transfer to a bowl to stop the roasting process. there are a few methods to crushing the seeds to powder: 1. place in a clean spice blender and give em a whirl 2. crush w/ a mortar & pestle 3. put seeds in a metal bowl & use the back of a spoon to crush them by rolling the back side over the seeds w/ a bit of pressure (not the easiest method, but it works). |
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