Indonesian Peanut Sauce

Toss this sauce with noodles,  or serve as a dip for grilled tofu or tempeh skewers or fresh vegetables - you can even thin it with water for a salad dressing.  For more authentic Indonesian flavor, substitute kecap manis, a thick, sweet Indonesian soy sauce for the soy sauce and reduce the brown sugar to 1 teaspoon.  The sauce will keep in the fridge up to a week.

2 teaspoons peanut oil
1 large shallot, minced (1/4 cup)
1 clove garlic, minced (1 teaspoon)
1/4 teaspoon red pepper flakes, or to taste
1/2 cup creamy peanut butter
1/2 cup light coconut milk
1 tablespoon soy sauce
2 teaspoons dark brown sugar
2 teaspoons fresh lime juice

Heat oil in a saucepan over medium-low heat.  Saute shallot in oil 2 minutes, or they begin to soften.  Add garlic and red pepper flakes, and saute 1 minute more, or until just fragrant.  Whisk in peanut butter, coconut milk, soy sauce, brown sugar, and 1/2 cup water until smooth, and bring to a boil.  Reduce heat to medium-low, and simmer 5 minutes.  Stir in lime juice.  Serve hot, or at room temperature.

Makes 1 1/2 cups

* Vegetarian Times April 2009