Thai-style sauce for satay stir-fry

So, assuming you know how to make a stir-fry (use this post as an example or ask google if you don't!), here's an alternate recipe of my satay sauce for a more Thai-style flavour.

Man. This is just going to become my recipe dump, at this rate XD

Thai-style satay sauce

Cooking time: About 5 minutes

Ingredients:

• 250mL coconut cream
• 250mL peanut butter
• 2 tsp dark soy sauce
• 2 tsp sesame oil
• 1 tsp tamarind paste
• 2 tbsp vegan fish sauce
• 1 tsp hotsauce (vary depending on how spicy you like it! Indonesian hotsauce works just as well as Thai for this)
• 1 tbsp brown sugar OR palm sugar

Instructions

1. Put the coconut cream and peanut butter in a bowl. Microwave on high for a minute or so to melt the peanut butter, then stir until mixed. Note: The peanut butter does not have to be completely melted straight out of the microwave, mixing will finish the job if it's warm enough.
2. Add all other ingredients. Mix.
3. Use! Recommended for use as a stir-fry sauce, but you could use it as a dipping sauce if you simmered it in a saucepan for about 10-15 minutes beforehand. It's okay uncooked, but it's just not worth it when you could experience the full flavour with some minimal cooking time!

Instant Tomato Tachina Wondersauce

This is just about the simplest pasta sauce I will ever be seen to use. It's also good as a dipping sauce, sandwich spread, barbeque sauce... you name it :D Now I just need to figure out if my virus-ridden throat is up to trying pasta, yet   x_x

Tomato Tachina Wondersauce

Cooking time: ~2 minutes

Ingredients:

• 2 tbsp organic tachina/tahini (pure sesame seed paste; non-organice can be used but it just doesn't taste the same)
• 2 tbsp tomato sauce (American: ketchup)
• a few drops of lemon juice
• 1 clove garlic, crushed
• optional: zaatar

Instructions:

1. Mix the tachina with about an equal amount of water, preferably near-boiling. Cold water will work, but you'll be stirring for a while and cursing as you do.  It should come to the consistency of a creamy sauce. Too thin? Add more tachina. Too thick? Add more water! Remember to increase the other ingredients to match the rough final amount of tachina.
2. Add the tomato sauce, lemon juice, and garlic. Mix vigorously.
3. Optional: If you're feeling zesty, throw in a few pinches of zaatar, or just use it as a dusting over the top.

And that's it! Done! I tend to mix mine in with freshly cooked pasta for a simple meal when I can't be bothered with any elaborate cooking procedures. Boil pasta, mix tachina, eat ^_^

Leftover sauce can be stored in the fridge in a sealed container for a few days.