Ajeen Recipe Jamaican Chef Peanut Sauce

PEANUT SAUCE

Steps:

• Place all ingredients in small saucepan.
• Stir over low heat until mixed.
• Heat only until hot-- Do not boil as this will cause the oil in the peanut butter to separate.
• You may add more water for desired consistency.
• (I also add a little lemon juice for added flavor..).
• NOTE: You may use fresh chopped onions and minced garlic instead if desired-- Saute until tender in a little oil and then add remaining ingredients.
• Serve with rice and Sate' (satay).

HOW TO MAKE PEANUT DIPPING SAUCE

Steps:

• Place peanut butter in a mixing bowl. Whisk garlic, brown sugar, fish sauce, soy sauce, and sesame oil into peanut butter, followed by lime juice and chile-garlic sauce.
• Bring coconut milk to a simmer in a small saucepan over medium heat; pour over into peanut butter mixture. Whisk until smooth.
• Transfer to a serving bowl and garnish with chopped red pepper, cilantro, and peanuts.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Make the Peanut Sauce: Heat the oil in a small saucepan over high heat until hot. Add the curry paste and cook, stirring, until very fragrant and thick, about 1 minute.
• Stir in the coconut milk; bring to a boil and cook, stirring constantly, for 2 minutes. Be careful not to let it boil over. Add the peanut butter and cook, stirring constantly, until the sauce begins to thicken and come together, 2 to 3 minutes.
• Reduce the heat to a simmer and add the fish sauce, sugar and rice vinegar. Cook, stirring, until the ingredients are incorporated, about 1 minute more; remove from the heat. An oily film will rise to top; skim it off, if you wish. Keep the sauce warm while you make the chicken satay. (See Cook's Note.)
• Make the Chicken Satay: Place the coconut milk, curry powder, salt, sugar, pepper and garlic powder in a medium bowl; whisk to combine the marinade.
• Slice the chicken against the grain into 2-inch square tiles about 1/4-inch thick. Transfer to the marinade and massage to coat the chicken evenly. You can cover and marinate the chicken overnight in the refrigerator for better flavor and tenderness or cook it immediately.
• Thread the chicken onto the bamboo skewers, stopping 2 inches from the bottom of each skewer.
• Heat a grill or grill pan to high and preheat for at least 5 minutes. Rub a little oil on the grill grates or spray with nonstick cooking spray. Working in batches if necessary, grill the chicken on one side until you get nice char marks, 3 to 5 minutes. Flip and cook until the chicken is just cooked through, another 3 to 5 minutes. Serve the chicken satay with the peanut sauce on the side for dipping.

JAMAICAN BBQ SAUCE

Steps:

• Mix together all ingredients.
• Let chill in refrigerator at least two hours.
• Use or store in refrigerator in sealed jar up to one month.

AJEEN RECIPE JAMAICAN CHEF PEANUT SAUCE

Steps:

• 1. In a blender, place one-half oil, lemon grass, onion, garlic, fish sauce and blend to a paste.
• 2. Scrape out the blender and add peanuts. Crush finely.
• 3. Soak tamarind in hot water; squeeze out to dissolve pulp and strain. Reserve liquid.
• 4. Place remaining oil in a small fry pan and cook puree mixture over medium heat for a few minutes to cook it out.
• 5. Add remaining ingredients and simmer until it thickens, about 7-8 minutes.