br>In a saucepan combine peanut satay sauce, fish sauce and coconut
ogether the soy sauce, vinegar, peanut oil, chipotle chile powder, red
ix the curry, garlic and peanut (satay) sauce and stir to thoroughly
br>Meanwhile, make peanut satay dressing.
Beat vinegar, peanut butter, peanuts, sugar
Blend all ingredients until nice and smooth in food processor. If mixture it too thick, thin out with a bit more tamari sauce or water to taste.
Can be made ahead of time, store in fridge until ready to use. Serve with chicken or beef satay.
Brown chicken in the oil in a large pot.Add garlic and onions.Sprinkle on all seasonings and brown sugar.
Stir well, cover and let simmer on medium for 5 minutes.
Add tomatoes,paste, and peanut butter.
Simmer on low for 40 minutes. Add wine during last 10 minutes of cooking.
Serve on rice (I use wild brown rice blend but jasmine is great too!)
Serve WITH skillet corn bread
Heat peanut butter and 3/8 cup water in a nonstick saucepan over low heat. Add maple syrup, coconut milk, garlic, soy sauce, fish sauce, 3/8 cup water, and red pepper flakes to peanut butter mixture, stirring well after each addition.
Bring peanut mixture to a boil, stirring constantly. Reduce heat to low and simmer, stirring, until flavors blend, 5 minutes. Remove from heat, cover, and let rest to blend flavors, 10 minutes.
In a large pan, combine peanut butter, soy, broth, ginger, garlic and water. Mix well and heat through. Add the cornstarch to thicken slightly.
Drain tofu.
Cut into 4 equal lengthwise slices.
Place on a double thickness of tea towel, cover with another double thickness of tea towel and allow to stand for 15 minutes.
Gently pat tofu dry.
Using large nonstick frying pan, heat oil over medium heat.
Coat tofu with cornstarch.
Fry in hot oil until crispy and lightly coloured (about 4 to 5 minutes per side).
Drain on paper towel.
Place slices on dinner plate, drizzle with peanut sauce and sprinkle with green onions.
Serve immediately.
Heat the oil and carefully fry the dried chilli flakes on low heat.
Add the spring onion, red curry paste and lime leaves and cook until fragrant.
Stir in 1 cup of coconut milk, the peanut butter and sugar.
Bring to the boil, stirring, and add the lime juice.
Thin to desired consistency with remaining coconut milk.
In large bowl, stir flour, sugars, baking powder, salt and cinnamon.
In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
Add to flour mixture.
Stir in chocolate chips.
Pour into 2 greased 8 x 4 x 2-inch loaf pans. Bake at 350\u00b0 for 50 to 55 minutes.
Cool in pan for 10 minutes. Remove and cool.
Wrap and store overnight.
To serve, frost with Peanut Butter Frosting (recipe follows).
If desired, top with crushed peanuts and chocolate chips.
Slice to serve.
owl combine mashed bananas, milk, peanut butter, oil, vanilla and egg
In large mixing bowl, stir together flour, sugars, baking powder, salt and cinnamon.
In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
Add to flour mixture, stirring just until combined.
Stir in chocolate chips. Pour batter into two greased 8 x 4 x 2-inch loaf pans.
Bake at 350\u00b0 for 50 to 55 minutes or until wooden toothpick inserted near the center comes out clean.
Cool in pans for 10 minutes.
Remove from pans; cool thoroughly on a wire rack.
Frost with Peanut Butter Frosting.
Combine about half the flour, brown sugar, peanut butter, shortening, egg, milk, vanilla and baking soda.
Beat with mixer on medium to high until thoroughly combined.
Beat in remaining flour.
Stir in oats.
Spread batter into an ungreased 8 x 8 x 2-inch pan.
cup of your favorite satay sauce and place 2 tablespoon
y electric steamer).
Make Satay sauce - Heat oil in a
edium heat until golden.
satay sauce:
Heat the oil
br>Mix ingredients for the satay sauce. Place in a gallon
Satay Sauce:
Pour peanut oil into a cooking pot
Combine garlic, turmeric, 1 1/2 tbsp soy sauce and peanut oil. Add chicken and toss to coat. Thread onto 12 skewers. Preheat an oiled grill or cast iron grill pan over medium heat. Cook skewers for 3-4 mins per side, or until browned and cooked through.
Meanwhile, for the satay sauce, combine peanut butter, coconut milk, sweet chili sauce and remaining soy sauce over low heat. Cook, stirring, for 3-4 mins, or until mixture comes to a boil. Remove from heat.
Serve skewers with hot satay sauce.