Currently cooking from: Bocas Del Toro, Panama
Serves: 2
Prep time: 2 minutes
Cook time: 3 minutes
Total cost: $1.09 per serving
Budget leftover for beer: $18.91
Ingredients
- 2 large tbsp peanut butter - $0.83
- 2 cloves of garlic- minced- $0.05
- 1 tsp grated ginger-$0.10
- 1 tbsp soy sauce - $0.10
- 1 tbsp white vinegar- $0.10
- 2 tbsp sesame oil - $1.00 (you don't NEED this ingredient but it makes it taste so-much-better if you have it)
- 1-2 tsp chili flakes
- salt & pepper to taste
Instructions
- Add all ingredients to a sauce pan over med-high heat, stirring constantly until all ingredients are combined.
- Add water 1-2 tbsp at a time until you have the consistency you're looking for (thicker for using as a dip, thinner for use as a sauce in curries, stir frys, etc.)
- Taste & adjust, adding more chili flakes or a dash of hot sauce if you'd like more heat, more soy for additional flavor, or a tsp or two of sugar/maple syrup/honey if you'd like to add a bit of sweetness( 1-2 tsp of sweetness will not "sweeten" but more so balance out the flavors)
- Serve & Enjoy!
serving recommendations: I enjoy using satay as a sauce over some sauteed vegetables and rice, or as a sauce for butternut squash spaghetti. Peanut satay is also great as a dipping sauce for spring rolls, kebabs, and it's delicious used as a salad dressing for a thai inspired salad(recipe to come)
