Monday, 27 February 2012

Thai Peanut Satay, Multi Purpose Peanut Buster

Interested in a time saver? Who isn't - this will help make a least a couple of meals quick and easy. Here's the list so far
1. Coconut Curry             2. Chicken Satay
3. Curry Soup                  4. Peanut Satay Dip
5. Spicy Rice

Thai Peanut Satay (TPS)
1 cup smooth peanut butter
Cilantro - chopped stems and leaves, about a cup, eyeball it.
1 lime rind and juice
1 large clove of garlic
1 thumb size piece of peeled ginger
3 bird's eye chiles - or less depending on your heat tolerance
3 TBSP Honey or similar sweet flavouring (teriyaki, brown rice     syrup)
1/2 tsp fish sauce

how to make this delicious:
1. place all the ingredients in a food process
2. blend until smooth

how to use:
Coconut Curry
 add 2 TBSP of TPS with a can of coconut milk
 + veggies & meat or tofu + rice

Chicken Satay
skewer boneless chicken and coat with peanut satay
broil, bake or bar-b-que the chicken satay and service with steamed veggies and extra peanut sauce dip

Coconut Soup
3 TBSP TSP + 1/2 can coconut + 500 mils water or veggie stock and tamarind sauce if you got it.
add extra fish sauce and sugar. add fresh veggies and fish or tofu, boil until just barely cooked. Finish with lime juice & rind.

Peanut Sauce Dip
4 TBSP TPS + splash of fish sauce + lime juice + honey + water to thin to a reasonable dip. Serve with raw veggies, grilled meat or spring rolls.

Spicy Rice
Fry onions, ginger, garlic. Stir fry eggs. Toss in frozen peas left over jasmine rice and 2 TBSP TPS. stir well and top with fresh cilantro and lime.

I stored this in the fridge for a week and we ate like kings.  Pictures to come

No comments:

Post a Comment