Page 28 - JSSI Holiday Cookbook

Soups, Stews, Salads and Sauces

Peanut SaucePeanut SaucePeanut SaucePeanut Sauce
Airr Ruangtap
1 Medium onion, cut ¼ inch dice1 Medium onion, cut ¼ inch dice1 Medium onion, cut ¼ inch dice1 Medium onion, cut ¼ inch dice
2 cloves Garlic, minced2 cloves Garlic, minced2 cloves Garlic, minced2 cloves Garlic, minced
2 tbsp Vegetable oil2 tbsp Vegetable oil2 tbsp Vegetable oil2 tbsp Vegetable oil
2 tbsp Sambal oelek2 tbsp Sambal oelek2 tbsp Sambal oelek2 tbsp Sambal oelek
2 tbsp Lemon juice2 tbsp Lemon juice2 tbsp Lemon juice2 tbsp Lemon juice
2 tbsp Soy sauce2 tbsp Soy sauce2 tbsp Soy sauce2 tbsp Soy sauce
3 tbsp Ketjap manis3 tbsp Ketjap manis3 tbsp Ketjap manis3 tbsp Ketjap manis
½ cup Smooth unsweetened peanut butter½ cup Smooth unsweetened peanut butter½ cup Smooth unsweetened peanut butter½ cup Smooth unsweetened peanut butter
½­¾ cup Hot water½­¾ cup Hot water½­¾ cup Hot water½­¾ cup Hot water

In a sauce pan over low heat, sauté the onion and garlic in the oil
and
peanut butter. Whisk in ½ cup of hot water, and bring to a boil
If too thick, add more water
This sauce can be stored for two weeks in the fridge.

Notes:
be
substituted. Addaccording to taste.
good
substitution for this.

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