If you like sesame noodles or satay with peanut sauce, here’s another delicious use for it: in a marinade.
Marinating beef, chicken, lamb, pork or tofu in a peanut sauce-based marinade adds dimensions of flavor.
Just create a marinade from chicken or other stock, peanut butter, soy sauce, oil, ginger, chili flakes and garlic (see the recipe below). You can also add sherry and honey.
And certainly, serve a side of peanut sauce for dipping. See the recipe below.
WHAT IS “SATAY SAUCE?”
Satay is actually the grilled meat with which the spicy peanut sauce is served. The sauce is based on ground roasted peanuts; peanut butter can be substituted.
Spicy peanut sauce is popular in the cuisines of some African countries, China, Indonesia, Malaysia, Thailand and Vietnam. The term for the sauce in Indonesia is bumbu kacang; elsewhere it is called pecel or sambal kacang.
Grilled pork skewers, marinated in peanut
Peanuts were introduced to Southeast Asia in the 16th century by Portuguese and Spanish merchants. The peanuts came from Mexico, and thrived in the tropical climate.
They soon were turned into a sauce in Indonesian cuisine and other countries followed. Indonesian peanut sauces are considered to be the most sophisticated (layered with ingredients).
Grilled chicken breasts marinated in peanut
sauce and served with more sauce on the
side. Photo courtesy Swanson’s.
RECIPE: PEANUT MARINADE
This recipe is courtesy Swanson, maker of both conventional and low-sodium broth and stock.
1. MAKE marinade. Stir 1 tablespoon brown sugar, 2 tablespoons peanut butter, the oil, 1/2 cup soy sauce, 1/3 cup lime juice, half the garlic and 1/2 teaspoon cayenne pepper or chili flakes in a shallow, nonmetallic dish or a gallon-size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and refrigerate for 4 hours or overnight. Remove the chicken from the marinade and discard the marinade.
2. LIGHTLY OIL the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until cooked through, turning the chicken over once halfway through the grilling time.
3. MAKE the sauce. Stir together the remaining brown sugar, peanut butter, soy sauce, lime juice, garlic, cayenne pepper, coconut milk and ginger root in a 3-quart saucepan. Cook and stir over medium heat for 15 minutes or until the mixture is thickened. Stir in the broth and heavy cream.
4. SPRINKLE the chicken with cilantro and serve the sauce with the chicken.
RECIPE: SPICY PEANUT SAUCE
Here’s an alternative recipe for spicy peanut sauce. The sauce can be made a day ahead of time, and will keep 3 to 4 days in the fridge.
Ingredients For 1-1/4 Cups
1. ADD all ingredients to a blender or food processor and process until smooth.
†Find red curry paste in the Asian products section of your market.