Spicy Peanut Sauce - 1

Recipe Ingredients

1 tablespoon	15ml	Garlic powder
1 tablespoon	15ml	Onion powder
2 cups	474ml	Water
1 tablespoon	15ml	Oil
1/4 cup	15g / 0.5oz	Onion - diced
2 tablespoons	30ml	Chili pepper - ground. [see notes]
5 tablespoons	75ml	Peanut butter
1 tablespoon	15ml	Soy sauce
		Choose One
8 oz	227g	Soy and rice tempeh - cut into 1/4-inch cubes
2		Boneless chicken breasts - cut into 1/4-inch cubes, up to 3
1 lb	454g / 16oz	Tofu cut into 1/4-inch cubes.

Recipe Instructions

1) Combine the garlic powder, onion powder, water, and (tempeh/chicken/tofu) in a saucepan, and bring to a boil. Cover and simmer for 5 minutes. Remove the (tempeh/chicken/tofu). Drain and save the cooking liquid.

2) Heat the oil in the saucepan and saute the onion and chili until soft.

3) Mix in the cooking liquid, peanut butter, and soy sauce. Bring to a boil.

4) Add the (tempeh/chicken/tofu) and mix until coated with sauce.

5) Serve over hot noodles or rice.

NOTES This recipe, if made as suggested, can be very spicy. We normally cut the amount of chili powder by half, although that is personal preference. Experiment with it.

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

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