An iconic Indonesian and Malay sauce, perfect accompaniment to Southeast Asian small plates, always makes a fantastic topping to a simple fried rice.
½ lime’s juice
1tsp runny honey
1tbsp light soy sauce (or dark if you want to get really deep into it)
3tbsp Two Nods Smooth Peanut Butter
165ml coconut milk
Combine all ingredients in a bowl except the coconut milk, using a tiny whisk blend. Add to a pan with the coconut milk and warm gently till combined.
Top tip: time is on your side, rather than using the creamy top layer of the peanut butter, which is best for toast, use the harder bits you get at the bottom. Add a little warm water, put the lid back on the jar and shake it to get everything out – no nut left behind.
