- 75 g sesame seeds
- 6 cardamom pods, seeded
- ½ cup soy sauce
- ½ cup rice wine vinegar
- ½ cup honey
- 1 T smooth peanut butter (optional)
- 1 T sesame oil
Toast the sesame and cardamom seeds in a dry pan until golden brown. Remove and spoon into a pestle and mortar. Pound until the seeds are broken.
In a small saucepan, bring to a boil the soy sauce, rice wine vinegar and honey. Simmer until the liquid has reduced by half.
Remove from the heat and add the peanut butter, if using, and sesame oil. Stir until smooth. Add the seeds and combine. Add a little more honey and soy sauce to thin the paste if necessary.
Serve as a sauce with duck, chicken, seafood, pork, steak, vegetables or fish, or as a dipping sauce for canapés.