Creamy peanut miso dip with lime and cardamom

Ingredients for 1 servings:

• 100 ml cream (30% fat)
• 80 ml water
• 90 g peanut butter
• 20 g miso paste, light
• 2 garlic cloves
• 10 g ginger root, organic
• 10 g raw cane sugar
• 3 m.-large kaffir lime leaves, dried
• 1 m.-sized cardamom pod(s), black
• ½ tsp Sriracha sauce
• 30 ml lime juice
• n. B. Salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

With crispy breaded chicken, but also with roasted broccoli or raw carrot sticks

Peel the garlic and lightly crush it with the back of a knife. Slice the unpeeled organic ginger. Grate the black cardamom pod into a small container. Then press the pod down with the back of a knife. Peel the dried kaffir lime leaves from the stem to release more flavor. Pour the cream and water into a saucepan. Add the crushed garlic, ginger slices, crushed cardamom pod, kaffir lime leaves, and raw cane sugar. Bring the cream to a boil. Stir the sugar well to dissolve it completely. Reduce the heat significantly and simmer gently with the lid on for about 15-20 minutes to allow the flavors of the ingredients to infuse into the cream. Towards the end, stir in the miso paste and let it dissolve completely. Place the peanut butter in a bowl. Pour the flavored cream through a sieve onto the peanut butter and squeeze out some of the contents. Mix with the fresh lime juice to a smooth sauce. Add the zest of the cardamom pod to taste for a light smoky flavor, like that created by an open flame, which is quite unique and different from regular smoked salt. Finally, adjust the heat to your liking with the sriracha sauce and season to taste. Tips: This warm dip goes perfectly with crispy breaded chicken fillet, but is also great for dipping raw carrot sticks. Thinned with a little water, milk, or broth, it makes a sophisticated sauce for broccoli, leaf spinach, and other vegetables. In the refrigerator, the cooled peanut butter will make the dip paste-like. If necessary, warm it up or at least bring it to room temperature before use.