Joseph Littleshoes wrote:
>
> Arri London wrote:
>
> > RobtE wrote:
> > >
> > > Last week I finally got around to buying some peanut butter. It's
> > good
> > > stuff - so good that the other night I decided to do away with the
> > bread
> > > altogether. A jar of peanut butter and a spoon is all I needed.
> > >
> > > Midway from jar to mouth, though, I had an idea: "What this needs is
> > a
> > > bit of soy sauce." So I tried it. A few drops of Kikoman on the
> > spoonful
> > > of PB. Lawdy, lawdy, Miss Clawdy! It was too good to be believed.
> > Salt,
> > > sweet, umami - it had it all.
> > >
> > > Now, the question is, what can one do with this discovery? Such an
> > > exalted taste combination calls for something more than just a
> > sandwich
> > > (though I tried that too and it was truly a consciousness-expanding
> > > experience). So, what sort of savoury dish can be made with PB and
> > soy
> > > sauce?
> > >
> > > RobtE
> >
> > It's used as a base for various sorts of sate sauces. Add some shrimp
> > paste or fish sauce and a little garlic for a simple version.
>
> The tiniest drop of hot chilli oil will make a world of difference with
> a peanut sauce, adjust according to taste.

LOL only if one likes chile oil. Some don't.
>
> Dont neglect the ginger in the equation either.

Some sate sauces don't have ginger. There are thousands of
possibilities.
>
> I am very fond of equal parts of sesame oil, soy sauce and sake as a
> marinade, dipping sauce, sauté base or other "dressing" or use with a
> dark or brown roux. I have often wondered about adding a peanut element
> to the basic trinity of soy sauce, sake & sesame oil.
> ---
> Joseph Littleshoes

Only one way to find out; try it.