PEANUT SAUCE OVER SHRIMP SKEWERS AND RICE NOODLES
Inspired by the flavors of Southeast Asia, GZ makes his take on Vietnamese bun with rice vermicelli, grilled soy-lime shrimp and julienned carrots and daikon. In place of the usual tangy fish sauce dressing, he tops the noodle bowl with a richer peanut sauce. Store-bought peanut butter is a shortcut for the traditional whole roasted peanuts and palm sugar in the satay-style sauce. To add a fragrant citrus note, he adds a dab of lemongrass paste from the tube. This versatile sauce pairs well with chicken and pork, as well as shrimp, and is delicious mixed into the noodles.
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- To make the sauce: Combine the coconut milk, peanut butter, chile sauce, lime juice, vinegar, lemongrass paste, fish sauce and black pepper. Season with a pinch of salt. Add water to thin as needed. Whisk to combine and set aside.
- For the noodles: Heat a griddle pan on medium-high heat or preheat a broiler to high. Skewer 3 shrimp with two parallel skewers to make 4 skewers with 3 shrimp each. Sprinkle the shrimp with salt and pepper. In a small bowl, combine the soy with the lime juice and zest; reserve half in a separate small bowl. Brush or drizzle one of the portions of soy-lime over the shrimp. Cook on the griddle until lightly browned, about 3 minutes per side. Brush the shrimp with the remaining soy-lime. Add a touch of olive oil to the shrimp after flipping to avoid sticking.
- Toss the noodles in a bowl with the sesame oil and the black and white sesame seeds. Arrange the rice noodles at the bottom of a serving bowl. Drizzle some of the peanut sauce on top. Top with the carrots, cilantro, cucumbers, daikon and scallions. Add the shrimp skewers to the bowl. Serve warm with a lime wedge and extra peanut sauce on the side.
PEANUT SAUCE OVER RICE (BENIN)
I used this recipe for week 29 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Benin is my 29th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This simple sauce is served over boiled white rice.
Provided by GiddyUpGo
Categories Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the palm oil in a pan, then add the tomato paste, habanero, salt, onion and bouillon.
- Cook for two or three minutes, then add the peanut butter and the water.
- Bring to a boil, reduce heat and simmer for 10 or 15 minutes. Serve over boiled rice.
Nutrition Facts : Calories 72.3, Fat 6.9, SaturatedFat 3.4, Cholesterol 0.1, Sodium 407.6, Carbohydrate 2.5, Fiber 0.5, Sugar 1.4, Protein 0.5
PEANUT CHICKEN OVER RICE
This is a delicious recipe, closest type of cuisine I can classify it as is Thai. Regardless, it's a great recipe, of course you have to really like peanuts. It is also good with tofu instead of chicken, just cube the tofu, and add to the peanut sauce directly. Enjoy!
Provided by Kevin Young
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large frying pan, heat oil over medium-high heat.
- Add onions, scallions, and garlic and cook until onion is tender (about 5 minutes).
- Reduce heat to medium and add peanut butter, brown sugar, fish sauce, paprika, juice of limes, and cayenne pepper.
- Stir into a smooth sauce, then add coconut milk in 4 parts, stirring into a smooth sauce again.
- Heat sauce to boiling, then reduce heat to low and allow to simmer stirring occasionally.
- In a large pot, heat enough water to completely submerge chicken to boiling.
- While water is heating, trim chicken of fat and slice into 1/2 inch wide by 2 inch long pieces.
- Add chicken to boiling water and allow to cook just long enough to completely cook chicken (should be no more than 10 minutes).
- Remove chicken from water and add to peanut sauce, also adding steamed spinach and bell pepper.
- Mix thoroughly, and increase heat to medium.
- Allow this to cook 10-15 minutes.
- Remove from heat and ladle over plenty of white rice.
RED SAUCE FROM BENIN
This is a traditional Beninese recipe for a classic sauce(or stew) of onions, garlic and tomatoes flavored with a bouillon cube and hot chilli peppers, which is typically served with rice. I have made a few changes to make it vegetarian. I use this to cook my sesame balls in, served over coconut rice for a nice authentic Beninese meal. Adapted from Celtnet. The original recipe uses Scotch bonnet peppers, yikes! Too hot for me.
Provided by Sharon123
Categories Sauces
Time 45m
Yield 7 cups, about
Number Of Ingredients 8
Steps:
- Heat the oil in a pan, add the onions and fry for a minute then add the tomatoes, garlic and chillies. Fry for 5 minutes then pour over water and add the vegetable boullion cube(or use veg. stock). Cover and allow to boil for about 20 minutes until all the ingredients have blended together and the tomatoes have broken down. Season with black pepper and serve.
- In addition to the basic sauce given above you can also add 3 more Scotch Bonnet chillies to make it hotter. You can also add 500g cubed meat or 4 whole fish cut into steaks.
Nutrition Facts : Calories 133.4, Fat 8.3, SaturatedFat 1.1, Sodium 17, Carbohydrate 14.4, Fiber 3.6, Sugar 8.4, Protein 2.8
CHICKEN STIR-FRY WITH PEANUT SAUCE OVER RICE
Steps:
- Coat a nonstick pan with cooking spray; sauté chicken over medium-high heat until cooked through. Remove from pan. Add oil and sauté garlic and ginger until garlic is golden. Add vegetables; cook until tender. Return chicken to pan; stir-fry 3 minutes.
- For the sauce, whisk 1 1/2 tbsp hot (not boiling) tap water into peanut butter to blend. Add soy sauce, vinegar, and hot sauce and mix. Divide stir-fry and sauce onto 2 plates. Serve each over 3/4 cup brown rice.
RICE CAKES WITH PEANUT SAUCE AND HOISIN
This vegan dish is reminiscent of the classic Cantonese dim sum of fried cheung fun, or steamed rice noodle rolls, which is served with two contrasting sauces: a caramelly hoisin sauce and a nutty sesame sauce. In this recipe, tenaciously chewy rice cakes are stir-fried until crispy, then smothered in a sweet and earthy peanut sauce and finished with syrupy hoisin. Rice cakes deserve to be a pantry staple for many reasons: They can be used as a filling substitute for short pasta, added to stews or quickly pan-fried with your favorite sauce. Sold in Chinese or Korean markets, they come in tubes (like those used in tteokbokki) or sliced disks, and are packaged in vacuum-sealed packs or frozen, so they keep for ages. If you're looking for a suitable substitute, you could use fresh rice noodle rolls, or even gnocchi. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, weekday, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to boil. Add the rice cakes and cook for 2 to 3 minutes, until softened. Drain and refresh under cold water.
- Meanwhile, make the peanut sauce: In a medium bowl, place the peanut butter, hot water, sugar, garlic and soy sauce, and whisk together until combined. Set aside.
- Heat a large (12-inch) nonstick skillet or wok on medium high. (Check the drained rice cakes. If they are sticking together, rinse them with cold water and gently toss to separate before adding them to the pan.) When the pan is hot, add the neutral oil and rice cakes, and toss to combine. Add soy sauce and stir-fry for 6 to 8 minutes, until the rice cakes begin to caramelize. (If more than a few clump together, add a tablespoon of water at a time and break them up with your spatula.) Add the yu choy and cook for another 3 to 4 minutes, until the greens are wilted. Turn off heat, add the peanut sauce and toss to coat.
- To serve, drizzle with the diluted hoisin sauce, scatter with scallions and finish with sesame seeds.
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