If you get a Buddhist drunk enough, they will tell you what you want to know.
If you have ever been the the Magic Kitchen in Springfield, IL, you probably have realized this is the best Thai restaurant on the planet. This is a family owned joint, operating out of a remodeled gas station from 1970-something. It is not fancy, it is mostly full of extremely loud white people drinking beer out of coolers. I am from the Springfield area so I was one of those loud people for a long time. Don’t bother posting anything about me being racist, there are loud obnoxious people of all races, but here, mostly white people.
There are several items on the menu that are absolutely a must when you visit. Thai egg rolls, chicken satay, bao buns, bame noodle soup, pad thai, basil squid, ginger chicken, the list could go on and on. All have a spice range of mild, mild plus, medium, medium plus and hot. The prices are extremely cheap so it is not a big deal to over order and take home the rest. I would eat the cold leftovers off the middle of Lakeshore Drive well after the five second rule, with a huge grin on my face.
The one thing that people rave about is the “peanut sauce”. After moving to Chicago and experiencing other peanut sauces, is actually missed-named. Traditional peanut sauce is made with coconut milk and peanut butter and probably will kill you on the spot if you ate too much of it. This sauce is dark brown, clearish and vinegar based. It has peanuts floating on it, but it is NOT peanut sauce. So cracking this recipe was hard to figure out.
I finally found something sort-of-like the recipe called Sweet and Savory Sauce in an excellent Thai cookbook. I decided to use this as a base. I went to my Thai grocery and bought everything and anything I could that would possibly be an ingredient. I drove to Springfield, bought a pint of the sauce, drove back to Chicago and set up my lab. I am not joking when I say lab. I take this very seriously. I tried eight different recipes. It looked exactly the same, but couldn’t get the taste right.
Months later, at a holiday party in Springfield, my foodie prayers were answered. The ONE guy who worked there who was not family nor Thai, but was a Buddhist, happened to be at the same party! I strategically stalked him, watching the drinks flow into his body and then I made my move. I started a friendly chat about how I recognized him from the restaurant, and how I was trying to crack the recipe for the sauce. Awkward laughing. I asked him if he could tell me. He politely said no. More awkward laughing. I then joked a bit and told him how I have tested it extensively and all my fruitless labors. He seemed intrigued. I then told him about how I swear there must be deerblood in that or some other magical ingredient because I tried everything from Sprite, etc. He looked impressed… I put on my serious face. I then just flat out asked, if I tell you what I THINK goes in it, will you tell me if I am right or wrong. He agreed. Merry Christmas Buddha!
Then instead of Yes, No, he corrected me under his wine veil. Brown sugar? NO, dark brown sugar. Heart racing. Vinegar? NO, apple cider vinegar! Light headed. Chili paste? NO, tamarind paste! Near fainting from excitement. The sugar part? PINAPPLE JUICE! I got the peanut part right, yay!
I actually wanted to leave the party at that point, drive back to Chicago to make it right then. This was like the getting the missing link for us Springfield people. Ironically, I didn’t live there anymore.
So I tried the recipe again, this time much closer but it just wasn’t right with the proportions. I had my friend Jen up to visit to unveil the sauce, but it just wasn’t right. We drank a little too much wine, and then I got mad and poured a ton of juice into it out of spite. The next morning, we tried it and it was perfect!!! (It took a couple more tries to figure out what I did after that wine incident) but here is what I can confidently send you out into the world with. It is best with FRIED STUFF or a spring roll. Do not substitute anything. Do not try and use this if a recipe asks for peanut sauce because it IS NOT peanut sauce.
Base
1/2 c Apple Cider Vinegar
1 1/2 c Dark Brown Sugar
In a small sauce pan, heat the vinegar up on medium heat. Add the sugar and stir until melted.
Then add to taste:
4 tbsp Tamarind Paste
At least 4 small cans of Dole Pinapple Juice
Deerblood. Just kidding.
Crushed Unsalted Fresh Roasted (if you can get them) Peanuts ADD after it cools
This stores for about 2 weeks in the fridge as it is basically vinegar and sugar. The trouble is that no fried foods are as good as those tiny magic gem eggrolls! If you find out how to make them please return to me with recipe. Sorry, I don’t have a photo. Next time I make it, I will post one. Or, send me a photo if you make it!
Kitchen Ninjas 