Uses: Try the relish in salads and the nutty sauce over rice or mixed with rice noodles for a salted sweet experience like no other.

Nut Free Option: This version of Bumbu (seasoning) Sauce can also be made with an optional nut-free sunflower seed butter so everyone can enjoy them!

Other Options: We have included both raw and cooked steps. Also, instead of peanut butter blend up your own soaked peanuts fresh.

Peanut Sauce:

The flavor of this type of seasoned sauce is delectably sweet, nutty, and salty all at the same time. Try this palate pleasing sauce in wraps, on salads, and of course in classic Pad Thai noodles. The diversity of uses also allow this sauce to be drizzled over cooked skewers or used as a base for further culinary explorations into the vibrant foods from around the world.

Cucumber and Onion Relish:

This spicy and sweet relish blends fresh cucumber and a Thai chili pepper with sweet palm sugar vinaigrette. This relish can be used as a spicy sweet addition to salads or drizzled over the top of nearly anything needing a spicy kick. It is also perfectly mixes with peanut sauce into Pad Thai and other noodle or rice dishes of culinary bliss.

Like the versatile coconut which provides healthy oil, sugar, and now soy free amino sauce these two sides have an unlimited amount of uses. What will you pair with them?

What Are Ojio Aminos?

The organic certified aminos used in this recipe are made from coconut instead of soy! They taste great, are gluten and MSG free, Non-GMO, and with less sodium than traditional soy sauces (for starters).  Want some?

Bumbu Aminos Relish
Thai Relish and Bumbu Peanut Sauce featuring Ojio Aminos
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
These two exotic recipes are found mainly in Thai cuisine and are a must have beginning to many culinary delights.  In this version of Bumbu Kacang (peanut sauce) we use Ojio Aminos, an organic sauce made from coconut sap instead of soy. It is paired as with a spicy cucumber and shallot spicy relish sweetened with low-glycemic palm sugar for extra health and its cleanly sweet flavor.
Servings Prep Time
8 servings 5 minutes
Passive Time
5 minutes
Servings Prep Time
8 servings 5 minutes
Passive Time
5 minutes
Bumbu Aminos Relish
Thai Relish and Bumbu Peanut Sauce featuring Ojio Aminos
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
These two exotic recipes are found mainly in Thai cuisine and are a must have beginning to many culinary delights.  In this version of Bumbu Kacang (peanut sauce) we use Ojio Aminos, an organic sauce made from coconut sap instead of soy. It is paired as with a spicy cucumber and shallot spicy relish sweetened with low-glycemic palm sugar for extra health and its cleanly sweet flavor.
Servings Prep Time
8 servings 5 minutes
Passive Time
5 minutes
Servings Prep Time
8 servings 5 minutes
Passive Time
5 minutes
Ingredients
Bumbu Kacang Peanut Sauce
  • 2 tbsp fresh lime juice
  • 1/2 tsp red pepper crushed
  • 1 tbsp amino sauce Ojio, from coconut, organic and soy free
  • 1 tbsp coconut oil Ojio, extra virgin, raw and organic
  • 1/4 tsp ground ginger
  • 1/2 cup peanut butter Use sunflower butter to avoid nut allergens.
  • 1/4 tsp cayenne powder
  • 1/4 cup coconut milk
  • 1 clove garlic whole
  • 1/2 tsp white rice vinegar
  • 2 tbsp red curry paste for added flavor and spice
Cucumber and Onion Relish
  • 1 whole cucumber Japanese preferred, peeled, sliced, and halved
  • 1 whole chili pepper Thai, or Serrano. Thinly sliced
  • 2 whole shallots thinly sliced
  • 1/3 cup white rice vinegar
  • 2 tsp coconut palm sugar Ojio raw organic, or brown sugar
  • 1 tsp salt finely ground
  • 1 dash cilantro garnish
Servings: servings
Units:
Instructions
Bumbu Peanut Sauce
  1. In a food processor or blender, place all ingredients except for coconut milk.
  2. Blend on high until ingredients are blended.
  3. Scrape pureed mash into a bowl for raw or a saucepan for cooked.
  4. Add coconut milk and blend again until smooth.
  5. Raw: transfer to container to set for 5 minutes.
  6. Cooked: Simmer with coconut oil for a minimum of 1 hour.
  7. Serve warm with cucumber relish as a side or with a delicious recipe!
Cucumber and Onion Relish
  1. Place cucumber, sliced shallots, and chili slices in a small bowl.
  2. Lightly heat vinegar, palm sugar, and salt in a small saucepan until sugar is dissolved.
  3. Remove from heat and cool.
  4. Poor over cucumber mixture, garnish with cilantro.
Recipe Notes

Your Notes:

 

Nutrition Facts
Thai Relish and Bumbu Peanut Sauce featuring Ojio Aminos
Amount Per Serving
Calories 131 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Sodium 441mg 18%
Potassium 159mg 5%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 4g 8%
Vitamin A 3%
Vitamin C 17%
Calcium 1%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

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