Chicken Satay with Peanut Sauce

Ingredients
Chicken

• ⅓ cup full-fat coconut milk
• 4 cloves garlic, minced
• 1 tablespoon turmeric
• 2 tablespoons chopped fresh cilantro, plus more for serving
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce
• ½ teaspoon kosher salt
• 2 pounds boneless, skinless chicken tenders
• 18 metal or bamboo skewers
• ¼ cup crushed peanuts, for serving

Peanut Sauce

• 1 (13.5-ounce) can full-fat coconut milk
• 1 to 2 tablespoons Thai red curry paste (add more if you want it spicy)
• ¾ cup unsweetened creamy peanut butter (we like natural style)
• ½ tablespoon kosher salt
• 1/2 cup sugar (was 3/4; need less)
• 2 tablespoons apple cider or white vinegar

Method

1. Make the chicken. In a small bowl combine coconut milk, garlic, turmeric, cilantro, brown sugar, fish sauce, and salt.
2. Pat the chicken dry. Using a mallet or rolling pin, pound the chicken tenders until very thin. Arrange the chicken in a single layer in a baking dish or rimmed baking sheet, then pour the marinade over top. Cover and marinate, refrigerated for 2 hours or up to overnight.
3. Meanwhile, make the peanut sauce. To a small saucepan, add the coconut milk, curry paste, peanut butter, salt, sugar, vinegar, and ½ cup water; whisk to combine. Bring the sauce to a simmer over low heat and cook, whisking, until slightly thickened, about 5 minutes. Remove the saucepan from heat and let sit for 10 minutes before serving. If the sauce gets too thick while cooling, reheat it over low and add a splash or two of water.
4. Preheat the grill on medium. Tightly thread the chicken onto the skewers, dividing evenly. Place the skewers on the grill and cook, undisturbed, 3-5 minutes per side. Transfer to a serving platter.
5. Garnish the chicken with cilantro and peanuts. Serve with the peanut sauce on the side.

From: https://themodernproper.com/chicken-satay-with-peanut-sauce

Spicy Peanut Soba Noodle Salad Recipe

INGREDIENTS

For the Spicy Peanut Sauce:

• 5 tablespoons peanut butter
• 5 tablespoons chicken broth from poaching chicken (or water)
• 4 tablespoons soy sauce, or tamari for gluten free (reduced from 5)
• 2 tablespoons sesame oil
• 2 tablespoons honey
• juice of 1 lime
• 1 teaspoon minced garlic
• 1/4 cup chili sauce like sriracha (more or less depending on spice tolerance; or added later)
• 1/2 cup peanuts

For the Salad:

• 1 lb. chicken breast
• lettuce
• 2 bundles of soba noodles (around 7oz)
• fresh cilantro or basil to taste
• crushed peanuts for topping

INSTRUCTIONS

1. Poach the chicken until cooked through. Set aside to cool before shredding.
2. Puree all of the peanut sauce ingredients together up to garlic. Add peanuts after pureeing. Sriracha can be added afterward by individuals.
3. Cook the noodles according to package directions (usually just boiling for a few minutes).
4. Toss everything together with enough dressing to generously coat everything. Serve hot or cold!

Based on: https://pinchofyum.com/spicy-peanut-soba-noodle-salad

Szechuan Spicy Peanuts (黄飞鸿花生, Huang Fei Hong Spicy Peanuts)

Ingredients

• 1 cup raw peanuts
• 1/2 cup vegetable oil or enough to cover the peanuts
• (Optional) 5 dried chili peppers and 1 teaspoon Sichuan peppercorn for garnish

Spice mix

• 1 teaspoon chili flakes
• 1 teaspoon sugar
• 1 teaspoon sea salt
• 1 teaspoon toasted Sichuan peppercorn powder (*See footnote 1)
• 1/4 teaspoon white pepper powder
• 1/4 teaspoon five spice powder

Instructions

1. Cover peanuts with warm water. Let soak for 30 minutes to 4 hours. Peel and discard the skin. Drain and pat dry peanuts with paper towel.
2. Szechuan Spicy Peanuts Cooking Process Szechuan Spicy Peanuts Cooking Process
3. Combine all the ingredients for the spice mix in a small bowl.
4. Szechuan Spicy Peanuts Cooking Process
5. Add peanuts into a wok and oil to cover. Turn on medium heat. Cook until the peanuts start to sizzle. Turn to medium low heat. Cook and stir occasionally until the surface turns pale yellow. Transfer peanuts using a colander onto a plate layered with paper towels. Remove extra oil from the wok and reserve just 1 teaspoon.
6. Szechuan Spicy Peanuts Cooking Process Szechuan Spicy Peanuts Cooking Process
7. (Optional) Add chili peppers and Sichuan peppercorns into the same wok. Cook and stir until fragrant.
8. Return peanuts to wok. Add the spice mix. Stir to mix well so the peanuts are evenly covered with spices. Transfer peanuts onto a big plate to cool. Don’t worry if the peanuts are not crispy enough when they’re still warm. They’ll crisp up and become crunchy once completely cooled.
9. Szechuan Spicy Peanuts Cooking Process Szechuan Spicy Peanuts Cooking Process
10. Serve immediately as a snack or store in an air-tight container.

Notes
1. To make roasted Sichuan peppercorn powder, cook whole Sichuan peppercorns with a bit of oil until dark and very fragrant. Let cool and transfer to a coffee grinder. Grind until peppercorns turn to flakes. You can make extra and save it in an air-tight container in the fridge. It will stay good for many months.
I won’t suggest using store-bought Sichuan peppercorn powder. But if using, add less (1/4 teaspoon as a start) to the dish.

From: http://omnivorescookbook.com/szechuan-spicy-peanuts/
Author: Maggie Zhu

Chinese Braised Peanuts

Chinese Braised Peanuts
1 1/2 – 2 lbs raw peanuts
2 star anise
2-3 dried chili peppers
5 cloves of garlic, peeled
2 tablespoons rock sugar
2 tsp 5-spice powder
2 tablespoons dark soy sauce
4 tablespoons light soy sauce
8 cups water

Combine all ingredients in a large pot or Dutch oven. Bring to a boil, and then bring down to a simmer. Cook for 2-3 hours, until peanuts are soft. Strain peanuts from the braising liquid, set aside, and let cool.

To serve, toss with chopped cilantro and optionally dress with a bit of sesame oil.

Can freeze for later

From: http://www.tinyurbankitchen.com/chinese-braised-peanuts/

Sweet Peanut Soup Recipe (花生仁汤)

Ingredients:

12 oz. peanuts (skin peeled)
Rock sugar (to taste)
8 cups water
3-4 tablespoons coconut milk (optional)

Method:

Soak the peanuts overnight with water. Make sure all the peanuts are submerged in the water.

The next day, rinse the peanuts thoroughly and transfer them into a pressure cooker with 8 cups of water. Depending on your pressure cooker, you might want to add more or reduce the amount of water accordingly. Use high heat to pressure cook the peanut soup for 15 minutes, then lower the heat to medium and cook for another 30-40 minutes. Turn off the heat and let cool until you are able to remove the lid of the pressure cooker. Heat up the sweet peanut soup again with medium to low heat, add rock sugar to taste. Boil it until the peanuts are thoroughly soft. Add the coconut milk towards the end, boil for 1 minute, turn off the heat and serve immediately.

Cook’s Note:

The water should reduce to about 6-7 cups after they are done. The soup should be creamy in color, not too watery, but creamy and rich.

From: http://rasamalaysia.com/sweet-peanut-soup/2/

3-Ingredient Peanut Butter Pancakes

Ingredients

• -1 small-medium banana
• -2 eggs, large
• -2 tablespoons peanut flour + 1 tablespoon peanut flour (for the sauce)

Instructions

Combine banana, eggs, and 2T ground peanuts in blender. Pour a small amount of batter into the pan to make 2 inch pancakes. Cook for about 1 min each side. Top with ground peanuts and syrup.

 

From - http://fitfoodiefinds.com/2014/02/3-ingredient-peanut-butter-pancakes/#?1#?1#WebrootPlugIn#?1#?1#PhreshPhish#?1#?1#agtpwd

Vietnamese Summer Roll Dipping Sauce

Peanut Paste Option 1

• 2 tablespoons minced fresh ginger
• 1/4 cup hot water
• 1/2 cup peanut butter
• 2 tablespoons soy sauce
• 4 tablespoons rice vinegar
• 2 tablespoons sweet white miso
• 1/4 teaspoon red pepper flakes

Peanut Paste Option 2

• 2 tablespoons finely chopped garlic
• 1/2 cup smooth peanut butter
• 1/2 cup soy sauce
• 1 teaspoon sugar
• 1 tablespoon rice vinegar
• 1 tablespoon hot chile oil
• 1/2 cup cilantro leaves, finely chopped

Peanut Paste Option 3

• 2 tbsp peanut butter (creamy works best)
• 3 tbsp rice wine vinegar
• 2 tbsp honey
• Splash of soy sauce
• Red pepper flakes, to taste

Peanut Paste Option 4

• 3/4 cup natural-style creamy peanut butter
• 1/3 cup water
• 3 tablespoons hoisin sauce
• 2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes)
• 4 1/2 teaspoons soy sauce
• 1 tablespoon granulated sugar
• 2 1/4 teaspoons chile-garlic paste
• 1 medium garlic clove, mashed to a paste
• 1/2 teaspoon toasted sesame oil

 Sauce Option 1

• 1/4 c sugar
• 1/2 c water
• 1/2 c red wine vinegar
• 2 tb fish sauce or
• 1 tb soy sauce
• 2 ts red chili peppers; ground
• 1/2 carrot; shredded
• 1/4 c peanuts; coarsely chopped 

Sauce Option 2

• 2 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 1 tablespoon water
• 1 tablespoon chile paste with garlic
• 1 teaspoon sugar
• 2 teaspoons grated peeled fresh ginger
• 2 garlic cloves, minced

Satay Peanut Sauce

Yield: SERVES 4-6 as a Dip

Ingredients:

• 1 cup fresh-tasting dry roasted peanuts, unsalted
• 1/3 cup water
• 1-2 cloves garlic, minced
• 1/2 tsp. dark soy sauce
• 2 tsp. sesame oil
• 2 Tbsp. brown sugar
• 2 to 2.5 Tbsp. fish sauce - for vegetarians: substitute 2.5 to 3 Tbsp. regular soy sauce
• 1/2 tsp. tamarind paste OR 1/2 Tbsp. lime juice
• 1/2 tsp. cayenne pepper, OR 1 tsp. Thai chili sauce (more or less to taste)
• 1/3 cup coconut milk

Preparation:

1. Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.
2. Do a taste test, adding more fish sauce (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add a little more sugar.
3. Serve warm or at room temperature with my Thai Chicken Satay, Thai Pork Satay, or Vegetarian/Vegan Thai Satay. It also makes a great dip with fresh veggies, fresh rolls, or other Asian finger foods. Or combine with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!

Note: This sauce tends to thicken as it sits - just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks; freeze thereafter).