I like to keep a jar of this around so I can whip up satays really fast or stir into brown rice or quinoa. I became enamored with it years ago when my brother described the satays he was eating on the street of Jo-Jakarta, Indonesia, while living there as a Rotary Exchange Student in the 1990's. I recall making my own coconut milk a few times because of the unavailability in suburban supermarkets at the time. I used to make it only with peanut butter but now make it with almond and cashew butter as well as using sesame paste. —testkitchenette
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