Sesame-Peanut Sauce

Recipe Ingredients

1/2 cup	118ml	Water
1/2 cup	99g / 3.5oz	Peanut butter
1 tablespoon	15ml	Kochu-jang or hot-pepper sauce
2 tablespoons	30ml	Rice wine vinegar
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Dark sesame oil
2 teaspoons	10ml	Sugar or honey
1 teaspoon	5ml	Fresh ginger root - minced
1 1/4 teaspoons	6.3ml	Fresh garlic - minced
1 tablespoon	15ml	Chicken bouillon
		Salt to taste

Recipe Instructions

Combine all ingredients and simmer until thick. Check the seasoning. The sauce itself should have as much pepper bite and saltiness you can tolerate so that the flavor won't be diluted too much when you put it on other foods.

Mix with cooked, rinsed and well-drained oriental noodles or spaghetti (good with both thick and thin) to the desired degree of sauciness. I keep the mixture pretty dry for picnics and buffets--about one tablespoon per ounce of dry pasta--but a little wetter if serving at table. I generally allow two ounces of pasta per person for an appetizer or side dish and four for a light meal.

Refrigerate remaining sauce until needed. It keeps several months. Warm before mixing with pasta.

Also good on chicken (and probably turkey but I haven't tried it yet), tofu, and on many cooked vegetables. It also does amazing things to cottage cheese--like getting me to take a second helping.

Serving Ideas : Garnish with chopped scallions, cucumbers, etc. just before serving.

NOTES: Use only dark (toasted) sesame oil. Kochu-jang is Korean hot bean paste. Myulchi dashida is Korean anchovy soup powder. Also good with chunky peanut butter as long as you like the pieces of peanut.

Source:
Chris Yeo's and Joyce Jue's "The Cooking of Singapore"

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