from one generation to the next
Living with food intolerances presents many challenges. I love the flavour punch that pickles, chutney and spicy sauces deliver to a meal of smoky barbequed meat, but there’s a problem. All my favourite old recipes have a huge amount of onion, garlic or apple on their ingredient list which strikes them from my diet. Rather than be deterred, it’s set me on a quest to reinvent those delicious preserves to make them acceptable without any flavour compromise.
Surprisingly, the Asian sauces are proving to be the simplest despite their notoriously heavy use of shallots and garlic. Substitutions can be drawn from a long list of other aromatics. Root ginger, galangal, kaffir lime leaf and zest, lemongrass, garlic chives and coriander root are just the beginning.
I used a few different recipes, including my own to cross reference when I made this spicy sauce. I was determined to create a rich punchy flavour without onion, garlic or coconut milk, I wanted to prove that deprivation and dietary limitations do NOT go hand in hand.
The method for this sauce is straight forward, there are no tricks or traps. The result was truly delicious, so good I found myself “tasting” long after I’d decided the sauce was finished. The chilli peanut sauce will keep in a covered container for up to one month but my first batch was well gone within a week
My next post will tell you how I used my low FODMAP satay sauce to dress a vegetable salad.
Chilli Peanut Sauce
1 teaspoon dried crushed chillies
1 tablespoon rice vinegar
1 tablespoon peanut oil
1 tablespoon finely grated root ginger
1/4 cup crushed salted peanuts
1/4 cup natural peanut butter
1 tablespoon light soy
1 tablespoon kecap manis
1 tablespoon brown sugar
300mls coconut water
2 tablespoons fresh lime juice
Put the chilli flakes into a small bowl, por the vinegar over and allow to soak for 15 minutes.
Warm the oil in a small pan and cook the ginger over a low heat until transluscent.
Add the peanuts, peanut butter, sauces, chillis in vinegar and sugar.
Stir until the peanut butter melts and the mixture is well combined.
Slowly stir in the coconut water, bring to the boil then reduce the heat to a low simmer and cook until thick.
Stir in the lime juice.
Store in a covered container tin the fridge.