- 1 Garlic Clove, minced
- 5g (1t) Sesame Oil
- 65g (¼-cup) Peanut Butter
- 33g (2T) Hoisin Sauce
- 120ml (½-cup) Water
- 8g (½T) Sambal Oelek
- 2g (½t) Granulated Sugar
- 2g (½t) Fish Sauce
- Kosher Salt, to taste
- In a small saucepan, heat the garlic with the oil on low flame for two minutes, or until the garlic releases aroma.
- Add the peanut butter and hoisin, and pour half of the water. Stir carefully until combined.
- Put the sambal, sugar, and fish sauce into the peanut sauce, and continue to mix. Slowly stream in water until it reaches the correct consistency.
- Turn off the flame, taste-test to see if it needs a dash of salt, and pour into a container.
- Serve with salads, noodles, or salad rolls.
- The garlic doesn't have to brown. We're just getting rid of the harshness of raw garlic.
- I like to use crunchy peanut butter, but that's completely up to you.
- Sambal Oelek is an amazing condiment that adds spice to a variety of dishes. I use it for fried rice, stir-fried noodles, crispy spring rolls, and savory pancakes.
- I take caution when adding a large amount of water to any recipe; the finished consistency should be like ketchup.
- Peanut sauce keeps for about 1 week in the refrigerator.