Tek Tek Peanut Sauce
This goes with Susan Feniger’s Tek Tek Noodles.
¼ cup all-natural peanut butter, at room temperature
2 tablespoons rice wine vinegar
2 tablespoons tamarind puree
2 tablespoons low-sodium soy sauce
1 tablespoon sweet soy sauce (optional)
2 tablespoons grated coconut palm sugar or packed dark brown sugar
1 ½ tablespoons tahini
4 dried arbol chiles, broken into pieces and seeds removed
1 (2 inch) piece fresh ginger, peeled and thinly sliced
½ teaspoon ground turmeric
1. Pour ¼ cup warm water into a blender. Add the peanut butter, vinegar, tamarind puree, low-sodium soy sauce, sweet soy sauce (if using), coconut palm sugar, tahini, chiles, ginger, and turmeric, and puree until completely smooth. Using a rubber spatula, scrape the sauce into a small bowl, and set it aside until ready to use. The sauce can be made up to 1 day in advance and stored in an airtight container in the refrigerator.