REC: LC Indonesian Peanut/Satay sauce

Always loved the peanut sauce that came with Indonesian Satay
(skewered grilled meats & fish). It is similar to what some chinese
restaurants call Sesame Sauce (as put over cold noodles or Szechuan
dumplings) I adapted my favorite (also one of the simplest) to LC
today. I use SKippy Carb Option Peanut Butter. If you don't like that
brand you could substitute. For any branded ingredient you want to opt
for the brand with the least carbs. For this recipe both/stock, soy
sauce and peanut butter are the big variations in carb content.


Satay Peanut Sauce
====================

1/8 cup green onions/scallions (.6 carbs)
3/4 cup beef or chicken broth (.75 carbs)
1 clove garlic, minced (.9 carbs)

Simmer these onlow for 2 minutes to soften the onions. If it reduces
too quickly you can use more than a 1/2 cup.

add in

1 tsp chili powder (.5 carbs)
2 tsp lemon juice (.9 carbs)
2 tsp soy sauce (.6 crbs) (use lowest carb brand)
1 tsp ground ginger (1.3 carbs)

Simmer another minute, stirring well to absorb dry spices.
remove from heat.

Add 2 tbsp of peanut butter (Skippy Carb Options, 3 *NET* grams)

Stir the PB into the sauce for a minute until all the piquid is
incorporated. It will likely thicken into a paste depending upon how
much broth was left.

1+ tbsp of heavy whipping cream (

Use heavy cream to thin the paste into a sauce. This is where you
decide how much/how little. I prefer to use cream to change consitency
instead of adding broth. The resulting sauce should be thick and cling
easily. Serve with skewers of grilled chicken (favorite) or beef
chunks.

Sesame seed garnish optional.

It makes at least 1/2 cup with 9 carbs which was good for about 1 1/2
lbs of grilled chicken.

If leftovers thicken to much, warm them and if the consistency is
still too thick use heavy cream or broth(tiny amounts) to thin.

VARIATIONS
===========
If you like a more sesame flavor I would sugest lightly frying the
scallions in a little sesame oil and letting the sesame oil
incorporate into the peanut butter as you stir it all together. If you
do this the oil may separate on leftovers--just stir and warm.

If you prefer a sweeter sauce incoporate some splenda. The original
recipe uses dark brown sugar.

If you like it spicy use chinese-style chili oil to fry the scallions
first. Let the chili oil mix into the peanut butter with all the other
ingredients. You can also add hot red pepper flakes at the very
begining to the simmering broth.






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Atkins since 1/12/2004