Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is a sauce widely used in the cuisines of Indonesia, Malaysia, Thailand, Vietnam, China and Africa. It is also used, to a lesser extent, in European (particularly Dutch) and Middle Eastern cuisine.

The main ingredient is ground roasted peanuts, for which peanut butter can act as a substitute. Several different recipes for making peanut sauces exist, resulting in a variety of flavours. A typical recipe usually contains ground roasted peanuts or peanut butter (smooth or crunchy), coconut milk, soy sauce, galangal, garlic, and spices (such as coriander seed, cumin, etc). Other possible ingredients are chili peppers, sugar, milk, fried onion, and lemon grass.

Poh Ling Yeow (born 1973) is a Malaysian-born Australian artist, actress, celebrity chef and runner-up in MasterChef Australia.

Born in Kuala Lumpur, Malaysia in 1973 into a fifth-generation Chinese family, Yeow attended SMK Convent Bukit Nanas. She emigrated to Australia at age 9 with her parents and brother. After attending Seymour College and then the University of South Australia (where she earned a Bachelor of Design degree), Yeow worked as a graphic designer, illustrator and makeup artist.

Yeow's corporate clients as a makeup artist include L'Oréal and Attitude magazine, the Australian String Quartet and the short film my last ten hours with you. Her personal clients include Megan Gale and Lisa Ho. Freelance work as a makeup artist led to her preparing models for artist David Bromley, increasing her understanding of the art market. Yeow has acknowledged that she posed as a nude model for Bromley.

Yeow adopted the Western first name Sharon until age 25, but reverted to Poh Ling as a part of embracing her cultural heritage. She became a fulltime professional artist in 2002.

Wolfgang Johannes Puck (born Wolfgang Johannes Topfschnig; July 8, 1949) is an Austrian celebrity chef, restaurateur, businessman and occasional actor. Wolfgang Puck restaurants, catering services, cookbooks and licensed products are run by Wolfgang Puck Companies, with three divisions.

He was born to Maria Worth and a butcher, who abandoned her before their child's birth. In 1956, Maria married Josef Puck, who adopted Puck. The marriage produced another son and two daughters.

Puck learned cooking from his mother, who sometimes worked as a pastry chef. He trained as an apprentice under Raymond Thuilier at L'Oustau de Baumanière in Les Baux-de-Provence, at Hotel de Paris in Monaco, and at Maxim's Paris before moving to the United States in 1973 at age 25. After two years at La Tour in Indianapolis, Puck moved to Los Angeles to become chef and part owner at Ma Maison restaurant.