COOKING WITH PEANUT SAUCE. COOKING SALMON IN OVEN. COOKING QUEST GAME DOWNLOAD
Cooking With Peanut Sauce
- This popular dipping sauce is made from dry roasted peanuts, hoisin sauce, fish sauce and coconut milk. There are many regional variations, and the sauce can be enhanced with garlic, shallots, chiles or red curry paste.
- Peanut sauce, satay sauce, bumbu kacang, or sambal kacang is a sauce widely used in the cuisines of Indonesia, Malaysia, Thailand, Vietnam, and China. It is also used, to a lesser extent, in European and Middle Eastern cuisine.
- Food that has been prepared in a particular way
- The practice or skill of preparing food
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- (cook) prepare a hot meal; "My husband doesn't cook"
- The process of preparing food by heating it
- (cook) someone who cooks food
Spicy Thai Chicken and Green Bean Pasta with Creamy Peanut Sauce
3 tsp soy sauce
1/2 a lime for the marinade and additional to serve
2 Tbsp oil plus more to cook chicken in the pan
4 cloves of garlic minced
1 tsp ground ginger
3 boneless skinless chicken breasts cut into cubes
1/2 cup peanut butter
1 can coconut milk
2 cups chicken broth
1/2 tsp sugar
1/2 tsp salt
1 tsp red pepper flakes
1 tsp cayenne pepper
1 lb angel hair or fettucini pasta
2 cups frozen green beans
1 bag of bean sprouts
1 1/2 cups shredded carrots
1 cup chopped peanuts
chopped cilantro to garnish
1. Marinate the chicken with the soy sauce, lime juice (one lime half), garlic, ginger and oil for at least 10 minutes
2. Saute the chicken in oil until cooked through, set aside to rest.
3. In a saucepan combine peanut butter, coconut milk, broth, sugar, salt, red pepper flakes, and cayenne pepper and bring just to a simmer over moderate heat until it is smooth and thickened.
4. Cook pasta in water until slightly underdone, then add the frozen green beans and bring pot up to a boil and drain.
5. Combine pasta, sauce, chicken, bean sprouts, and carrots. Sprinkle with peanuts and cilantro, serve with lime slices on the side.
Let me know if you make this and what you think! All of the amounts here can be changed to your tastes, my family likes spicy food so this has a little kick to it.
Udon with Orange-Peanut Sauce
This dish is so quick and easy. To make the peanut sauce, in a saucepan mix 3/4 c. of low-sodium chicken broth, 3/4 c. orange juice, a teaspoon of orange zest, a teaspoon of grated ginger, a few shakes of crushed red pepper, 3-4 tablespoons of peanut butter, 2 tablespoons of lower-sodium soy sauce, and a teaspoon of sesame oil. Bring the mix to a boil over medium-high heat. Turn down to medium-low and let it simmer for 10-15 minutes or until it's reduced and has a smooth, silky texture. Remove from the heat and toss in a couple tablespoons of fresh, chopped cilantro.
Meanwhile, bring a big stockpot of water to a boil. Add 10-12 ounces of udon and whatever vegetables you like to the water. (I used broccoli, red peppers, sugar snap peas and carrots) Let it boil 5-6 minutes until the udon is cooked and the veggies are crisp-tender. Drain thoroughly. Stir in a couple cups of chopped roasted chicken and the peanut sauce. Mix to blend and serve immediately.
For my vegetarian friends, leave the chicken out and make the sauce with vegetable stock... it comes out just as good!
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