7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email firstname.lastname@example.org. Your wish may end up on the blog, along with the actual recipe from the chef.
Kathy Fang, chef-owner of Fang Restaurant in SoMa, has already been so generous as to share the recipe for her bright, luscious 8 Treasure Salad with us. But in the November issue of 7x7, she delves into the family coffers for a very secret recipe from her father, House of Nanking chef-owner Peter Fang. While you'll have to wait for her adaptation of his famous Fried Onion Cakes (or find it in the magazine now—"Family Jewels," on p. 90), you can get started with Kathy's peanut sauce below, which gets drizzled on top of them.
1 tablespoon peanut butter
3 tablespoons hot water
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
3 tablespoons honey
1 teaspoon chili flakes
1 teaspoon sambal oelek hot sauce or sriracha hot sauce
1. Place the peanut butter in a bowl, and add the hot water.
2. Whisk vigorously until mixed.
3. Add the rest of the ingredients, and whisk again, until all ingredients are mixed.