Timenspace
Guru
Ingredients:
half a cup tamari
half a cup water
2 teaspoons of crunchy peanut butter
fresh juice of half a lemon
pinch of salt to taste
4 pinchess of turmeric, or to taste
2 pinches of black pepper
4 pinches of a curry mix (optional)
1 teaspoon spelt flour
Preparation:
Heat up the tamar and water solution, add and stirr the peanut butter. After blending with a fork, add the lemon juice and the salt, pepper and spices. You can vary the spices to suit your preferences.
Keep stirring while it boils down to the desired consistency. Runny, but not too dense.
Serve over meat. I used turkey breast fillet marinated in garlic, salt and sunflower oil. Garnish with mayo (I found out the mayo to be very important for the taste balance, it gave this 'dark' sauce a pleasant "brightness" and fresh green onion, as well as some crushed roasted salted peanuts.
Enjoy!
half a cup tamari
half a cup water
2 teaspoons of crunchy peanut butter
fresh juice of half a lemon
pinch of salt to taste
4 pinchess of turmeric, or to taste
2 pinches of black pepper
4 pinches of a curry mix (optional)
1 teaspoon spelt flour
Preparation:
Heat up the tamar and water solution, add and stirr the peanut butter. After blending with a fork, add the lemon juice and the salt, pepper and spices. You can vary the spices to suit your preferences.
Keep stirring while it boils down to the desired consistency. Runny, but not too dense.
Serve over meat. I used turkey breast fillet marinated in garlic, salt and sunflower oil. Garnish with mayo (I found out the mayo to be very important for the taste balance, it gave this 'dark' sauce a pleasant "brightness" and fresh green onion, as well as some crushed roasted salted peanuts.
Enjoy!
