Sunday, December 04, 2011

Peanut sauce / gravy

Depending on whether you are making this for an "asian' dish or an 'african' dish you may want to change the nature or amount of ingredients in this recipe. As it is here; it's more 'asian' focused. I had a left over turkey thigh (quite large) and wanted to make a turkey gravy thingy to pour over rice, so I started looking up recipes for peanut sauce since I saw I had some left over peanut butter to thicken the 'gravy' I had in mind. This is what I 'distilled' from several recipes I read.

1 cup peanut butter (smooth or chunky)
1 cup chopped onion
3 cloves chopped garlic
1 tbls. grated ginger
1 tbls. molasses
1 tbls. soy sauce
1 tbls. olive oil
1 tbls. red pepper flakes
1/4 cup rice wine vinegar
1 cup of water or broth of your choice
fresh chopped basil

Saute onion and garlic in olive oil. Add water or broth along with all of the remaining ingredients except basil. Stir over low to medium heat until warm and smooth and then add basil at the end. You can use this as is or add chopped cooked chicken or turkey and serve over hot rice.

1 comment:

Mike Dittmer said...

Well done. It's nice to see some has the same style and approach I do. #rmdo