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Spicy Sesame and Peanut Pasta

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I am not a big fan of peanut butter or food with peanuts. Although there are some dishes that I appreciate, simply because it is not sweet.

This recipe can be served warm or at room temperature. If you prefer it warm, simply heat the sauce in a pan before adding it to the noodles.

 

Ingredients:

1 lb. spaghetti noodles

3/4 cup smooth peanut butter

1/2 cup roasted peanuts

6 tablespoons soy sauce

1/4 cup water

3 tablespoons sesame oil

2 teaspoons chili flakes

1 teaspoon ginger powder

2 cloves garlic

1 teaspoon sesame seeds

 

 

In a pot of boiling water with salt and oil, cook the pasta according to package instructions. Drain and set aside.

Combine the peanut butter, peanuts, soy sauce, sesame oil, ginger powder, garlic and water in a blender or food processor. Blend it until it is smooth.

Place the noodles in a bowl and pour in the peanut butter sauce. Add the chili flakes and mix well until the noodles are coated. Serve or transfer to individual plates. Sprinkle sesame seeds before serving.

 

Photo Courtesy Of:  joyosity

 

Chicken Satay

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Satay is a popular dish in Southeast Asia, most especially Indonesia. It is grilled meat, served with peanut sauce. Each country has its own variation of the dish and it can be found almost everywhere. It is served in parties, restaurants and even sold by street vendors.

This is a dish that adults and kids will love because of its peanut buttery taste. Yum!

Ingredients:

Chicken and Marinade:

1/2 cup coconut milk

1 clove garlic, minced

1 teaspoon curry powder

1 1/2 teaspoons brown sugar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3/4 pound skinless, boneless chicken breast halves – cut into 1 inch strips

10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

Dipping Sauce:

1 cup dry roasted peanuts, unsalted

1/3 cup water

2 cloves garlic, minced

1/2 teaspoon dark soy sauce

2 teaspoons sesame oil

2 tablespoons brown sugar, to taste

2 tablespoons fish sauce or 3 tablespoons soy sauce

1/2 teaspoon tamarind paste or 2 tablespoons lime juice

1/2 teaspoon cayenne pepper or 1 teaspoon Thai chili sauce (optional)

1/3 cup coconut milk

In a large bowl, prepare the marinade by combining 1/2 cup coconut milk, 1 clove minced garlic, 1 teaspoon curry powder, 1 1/2 teaspoons brown sugar. Mix well and season with salt and pepper. Marinate the chicken in this mixture for at least 2 hours up to overnight.

While marinating the chicken, make the dipping sauce. Place the peanuts, water, 2 cloves minced garlic, soy sauce, sesame oil, 2 tablespoons brown sugar, 3 tablespoons soy sauce, tamarind paste and coconut milk. Add chili or cayenne pepper if desired. Blend until smooth. Put more coconut milk if the sauce becomes too thick.

Thread the chicken on the bamboo skewers and grill for 4-5 minutes or until the chicken is cooked. Turn at least once to cook it evenly.

Serve warm with peanut dipping sauce.

Photo Courtesy Of: snowpea&bokchoi