The first time I experienced peanut sauce in Singapore, was in a small Chinese restaurant on Orchard Road. Expecting the “heat” of a traditional Thia peanut sauce, I was unexpectedly surprise with slightly milder heat and stronger cilantro flavor. Of course, I needed to understand the recipe behind this incredible sauce and engaged in a lively discussion with the server.
This “discussions” always bring the same reactions. First, it was a look of disbelief that I would find the dish unusual. Second, a suspicion that I would actually want to understand how the dish was prepared. This is not a reaction unique to Singapore, however. I experience this throughout the world. Generally, once they understand my sincerity and genuine love of food, off we go into the kitchen.
This sauce is the result of that visit to the kitchen with some variations to appease my palate. The orange flavor is a must. Using orange blossom honey makes all of the difference but if you must use regular honey, simply add orange zest. The amount of chili powder as listed provides the correct amount of heat as I remember but simply adjust up or down depending on the level you desire.
Since this sauce is not cooked, it prepares within minutes so can be added to a menu quickly.
¾ c peanut butter, smooth
1 T garlic, minced
¼ c fresh cilantro, chopped
1 T mint leaves, chopped
3 T orange blossom honey such as Walker’s Farm Orange Blossom Honey, if using regular honey add ½ teaspoon orange zest
½ c chicken broth
3 T soy sauce
½ t chili powder
Place the peanut butter, garlic, cilantro and mint leaves in a food processor. Pulse until combined, about 4-5 times.
Add the honey and broth. Blend for 1-2 minutes until smooth.
Add the soy sauce and chili powder. Blend for 1 minute or until completely combined.
Pour sauce into a small bowl. Serve.