Here I introduce also a universal and vegan salad dressing: the peanuts dressing. Make more and preserve it in the fridge for one week. It is a perfect dressing for all vegetables and it can be used as a marinade for the Chicken Satay (Chicken Satay recipe), you just only need to add the fresh juice of 2 limes. Use it fresh as a salad dressing and as a marinade only after a couple of days.
Makes circa 500 grams
Ready in 15 minutes
200 grams peanuts butter
a quarter of a glass of soy sauce
a quarter of a glass of rice vinegar
one glass of water
3 tsp sugar
3 cm ginger root
2 garlic cloves
3 tbs vegetable oil
Heat the vegetable oil in a pan. And stir-fry the minced garlic (I keep the whole clove to retai nit once golden), and the grated ginger until golden.
Add the remaining ingredients and on medium-low heat mix everything until smooth. Set aside for later use.
As a general rule, this sauce, once cold, can be kept into the refrigerator up to one week.