Spicy Peanut Butter is a versatile product and works great for salad dressings or noodle based dishes. You can also mix this versatile product with your plain rice and curds. At i2cook, we have also introduced a new product called the “i2cook Peanut Crunch” which are powdered peanuts, can be added to your noodles, salads, soup, sabudana kichidi or Indian style vegetable as garnish. Sharing with you a very easy recipe for a lazy weeknight or weekend dinner. Feel free to use your favorite veggies or meat. This meal is not only satisfying but can also be prepared under 15 minutes.
1 packet hakka noodles – 200gms (wheat), cooked and water drained
1 medium sized onion, peeled & sliced
4-5 peeled garlic, finely chopped
1 small capsicum, de-seeded and sliced
1 medium carrot, cut in thin strips
4-5 mushrooms, sliced
4-5 baby corn sliced & cooked (optional)
100gms i2cook spicy peanut butter
1/2 tbs soy sauce
1/2 tsp coconut or palm sugar
salt to taste
coriander or spring onion for garnish
i2cook peanut crunch (powdered peanuts for garnish)
toasted sesame for garnish (optional)
- Heat oil in a wok and add garlic. Allow it to brown a little and add onions.
- Once the onions are soft, add carrots, mushroom, capsicum and babay corn. Cook until done.
- Take peanut butter, soy sauce, sugar in a bowl and add some water to form a smooth paste. Add this to the cooked vegetables and cook for a minute.
- Add salt to taste and noodles, mix well. Turn off the gas.
- Add some peanut crunch and coriander as garnish. Serves 2.
Gado gado is a wholesome and delicious Indonesian salad. This salad is filled with all the essential nutrients and what makes it so delicious is the peanut sauce, which is truly a winning combination. Gado gado is a combination of slightly boiled or steamed vegetables, raw vegetables and hard boiled egg. Nearly any combination of raw and cooked vegetables, along with rice or thin noodles, if you like, can be used. Gado gado, is true to its name which means “potpourri”. Do not confuse the peanut sauce with satay sauce. This salad can be made vegan by negating the eggs.
For the peanut sauce, we are using i2cook’s spicy peanut butter which is a versatile product and goes extremely well with south-east Asian or South Indian dishes.
Inspired by Jamie Oliver
2 medium sliced boiled potatoes
10-12 beans boiled and cut into halves
2 hard-boiled eggs, cut into slices
carrot, raddish & cucumber sliced as per preference
8-10 tofu slices
fresh coriander leaves or micro-greens for garnish
Ingredients for the peanut sauce:
100gms i2cook spicy peanut butter
1 garlic clove
1/2 juice of lemon juice
1 tbs soy sauce
1/2 tbs tamarind paste
Note: spicy peanut butter will not require any addition of extra spice.
(all the ingredients used in this salad are all organic except the eggs which are free-range)
Start with prepping up with all the ingredients. Boil the potatoes for about 15 minutes in salt water. Hard-boil eggs, cut the tofu into slices (with some salt) and pan fry them in a little peanut oil until golden brown. Boil the beans in salt water for about 5 minutes and immediately transfer into ice water to retain that gorgeous green colour. Use strips of carrot and slice some cucumber and radish for that extra crunch.
Put all the ingredients for peanut sauce in a blender with 1 tbs of water and blend it until smooth. Check for seasoning.
Layer the vegetables starting first with potato and other ingredients on a serving plate or bowl and drizzle with the most amazing peanut sauce.
Spicy peanut butter is the new addition to i2cook family of organic products. After all the hoopla over the peanut butter, at i2cook we introduced something more suitable for the Indian palate. The idea of creating a spicy version of peanut butter was to make it more versatile as a condiment which can be used in both Indian and Western cooking. The best part about this product is that it is made with no added oil. The combination of peanuts and spice is something we Indians have brought up with and you can’t go wrong with the combination right!
Spicy peanut butter can be used to make Thai dishes like Thai peanut dip, pad Thai or chicken satay. It is also great with khakara (Indian crackers) or you could also make peanut chutney by grinding it with some coconut. Since, it is in the wet form, you don’t have to add extra ghee or oil to moisten. You could eat it directly with your dosa, idli or chapathi. It is also great as a spread to make rolls of your desired filling. Needless to say that our spicy peanut butter is also great as a spread for sandwiches.
A note on peanuts: The peanuts are sourced from an organization which believes in organic farming and practises multi-cropping and crop rotation to preserve soil fertility. Since there is absolute no use of pesticides, the farmers use neem and cow urine to keep the pests at bay.
Recipe for Thai peanut dip
10ogms of spicy peanut butter
1tbs of soy sauce
1tsp of coconut or palm sugar
Mix all the ingredients together and add some water for a thinner consistency. Serve at room temperature with spring rolls. You could also use this as a dip to serve with some sliced cucumbers and carrots.