As any savvy satay fan knows, when it comes to Indonesian specimens, peanut sauce is the jam. However, a funny-scary medical event in my daughter's childhood inspired me to come up with a peanut-free version that still delivers the goods from a taste/flavor standpoint, and still pairs perfectly with the chicken-on-a-stick so many of us know and love.Photo by Lynne Calamia
In a food processor, puree the chicken broth, coconut milk, lime juice, soy sauce, miso, garlic chili sauce, chopped garlic, and ginger. Add the cashew nut butter and tahini, and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve. Serve with satay or coconut shrimp.
*Easily found in most megamarts these days as well as natural food stores, and of course that World Wide Web thing.