The first meal I had when I arrived in Asia (Singapore specifically) was a tempeh satay burger with peanut sauce. I’ve never tried anything like it and I found out you had a similar recipe on your blog.
- 1/2 taza de mantequilla de cacahuete (125 ml)
- 1/4 taza de leche de coco (65 ml)
- 2 cucharadas de tamari o salsa de soja
- 1/8 cucharadita de cayena en polvo
- 2 dátiles Medjool
- 1 diente de ajo
- El zumo de una lima
- Pour all ingredients into one < a href="https://www.vitality4life.es/biochef-atlas-power-blender-blender/#tap_a=17671-df9726&tap_s=113573-5c56cf" target="_blank" rel="nofollow noopener">blender and whisk until well combined.
- Use the sauce directly or store in an airtight container in the fridge for 5-7 days.
- You can use it as a dip, to accompany Asian dishes like tempeh satay or Vietnamese rolls or to prepare salads, noodles, etc.
- I used coconut milk, not coconut drink. Coconut milk usually comes in a can, although there are also tetra briks, it is much thicker than coconut milk and also does not usually contain sweeteners or as many additives.
- If you do not like spicy, omit the chili pepper.
- Medjool dates can be substituted with any other sweetener to taste.
- With code DANZA-DE-FOGONES-5 you will get a 5% discount on any product on the website Vitality 4 Life.