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Marinade/Glaze

Peanut-Garlic Sauce

  • Garlic 50.0 g
  • White Sugar 600.0 g
  • Lady's Choice Peanut Butter 200.0 g
  • Banana Ketchup 250.0 g
  • Soy Sauce 300.0 g
  • Water 1000.0 ml
  • Pepper 5.0 g
  • Coconut, jam 50.0 g
  • Dark Soy Sauce 25.0 g
  • Thickener:
  • Cornstarch 25.0 g
  • Water 25.0 g

Garnish

  • Garlic
  • Spring Onions
  • Peanuts
  • Java Rice
  • Atchara
  1. Marinade/Glaze

    5 minutes
    1. In a bowl, mix the Calamansi, Garlic, Knorr BBQ sauce, Annato oil and Knorr Liquid Seasoning.
    2. Blanch The Vegetarian Butcher NoChicken Chunks in boiling water for 2 minutes. Drain and squeeze the water out.
    3. Skewer the pieces.
    4. Season the skewers with Chicken powder and Black pepper.
    5. Brush a little of the Glaze and Grill.
    6. As soon as char marks apper glaze the skewers and continue cooking.
    7. Cook for 10 minutes and garnish. 
  2. Peanut-Garlic Sauce

    1. In a pot, bring all ingredients to a boil.
    2. Boil and simmer for 15 minutes.
    3. Blend the sauce using a blender.
    4. Serve with the BBQ Chicken skewers.  
  3. Garnish

    • Be generous.