Our go-to, super flavourful take on Asian peanut sauce, which marries everything together perfectly. Another recipes by the talented Vivian Villa.
Ingredients
Chile Peppers, whole dried 3
Star anise, whole 1/2
Cinnamon 1/2 tsp
Coriander seed,whole 1/4 tsp
Peppercorn, black whole 1/8 tsp
Baru, whole roasted seed 1/2 cup plus 2 tbsp (set aside)
Sugar 2 1/2 tbsp or monkfruit (sugarfree) 3 1/4 tbsp
Salt 1 tsp
Coconut milk (full fat) 1 cup
Vinegar 1 tbsp
Oil veggie or sesame 1 tbsp
Directions
Combine all the spices in a fry pan over medium heat and toast till fragrant (about 1 minute) Remove from heat to spice grinder/processor and grind till almost smooth. Add 1/2 cup baru along with the salt, sugar/monkfruit and grind till smooth. Add mixture to small saucepan with coconut milk, vinegar and oil, combining everything thoroughly. Cook over medium heat 3-5 minutes or till browned and reduced by 1/4. Set aside to cool. Marinate slivered chicken, shrimp or beef then skewer and grill.
