Peanut butter is versatile. My last recipe, grilled chicken with warm peanut butter sauce was a killer with my friends and family. Peanut butter can so easily make any Asian dish taste good. I can think of so many good uses of using peanut butter in Asian cooking like satay sauce, pad thai or a salad recipe that I’m going to share in my post today.
If you’re not a peanut butter fan like me, spiking your peanut butter with some palm sugar or coconut sugar and bird’s eye chilli can do wonders! If your basic sauce is ready, you can add pretty much anything that you like to this sauce.
These little lettuce wraps are just right for a healthy light meal or serve them up as a snack or starter. It is a vegan recipe and you could also make it raw by negating the tofu. This salad is a colourful and fun way of enjoying your veggies!
6-8 Lettuce leaves, cleaned, dried and of desired size
1 big carrot, julienned
50 gms tofu, shredded (optional)
50 gms sprouts
1tbs peanut butter (I used i2cook’s peanut butter)
1 bird’s eye chilli, chopped finely
1 tsp soy sauce
1/4 tsp grated ginger
2 tsp palm or coconut sugar (I used i2cook’s coconut sugar)
juice of half a lime
salt to taste (if required)
basil & roasted peanuts for garnish
- Combine the carrot, tofu, chilli and sprouts in a bowl.
- Mix peanut butter, soy sauce, sugar, ginger and lime juice. Add a teaspoon of water and mix well. Refrigerate for 30 minutes.
- Place this mixture on each lettuce piece and garnish with basil, peanuts. Serve immediately.
- Alternatively lay out the ingredients and allow everyone to assemble their own. Serves 2-4.
More recipes on peanut butter
“We truly believe that if you don’t eat well, it’s because you haven’t tried”
(An excerpt from the book The Family Meal, from elBulli to your kitchen)
I was gifted this brilliant cook book last year by my close family members. A simple, yet well explained book on the inside of elBulli’s staff meals. Ferran Adria (head chef) explains that staff members are like a family, and the family meal is an important moment when everyone sits down together to eat. Hence he named the book, “the family meal”. Its amazing how the entire month’s meal was planned, documented and cooked for 75 people!
The family meal is a book which is not like a regular cookbook. An everyday meal with three course meal from mains to simple desserts recipes can be adapted very easily for home cooking. A step by step instructions with pictures and ingredient measurements for serving 2 to 75 people. The meals are designed keeping in mind the availability and not making the meals too expensive. A detailed explanation about planning your meal for restaurant staff or your family at home is sure a great book to refer to.
The day, when I saw the clams at my local fish market, I knew exactly what I’m going to make. A very easy recipe with just 3 ingredients. The original recipe asks for dashi powder. I had to negate it since I couldn’t source any. However, I still like the taste of this soup and it is very different from the regular soups that I’ve ever had! I have used locally made miso paste by Samskara Wellness. I’ve been told that they are going to start retailing the paste very soon.
Ingredients for Miso soup with clams
Adapted from The family Meal
1/2 kg clams
1 packet silken tofu
4 tsp red miso paste (preferably organic)
2 cups water
salt & pepper to taste
Before cooking the clams, discard any damaged ones. Put the clams in a large bowl, cover with salted water, and let stand for 1 hour. This will help the clams to purge themselves of any sand.
- Pour the water in a soup pot and add miso paste.
- Process with a hand held blender until well mixed.
- Bring the above mixture to a boil.
- Add clams. Cook for 3 minutes or until the clams are open.
- Remove from heat and discard any non opened clams.
- Cut some few pieces of tofu to serve and puree or make a fine paste with the rest of the tofu.
- Mix the pureed tofu into the hot soup. Check for salt & pepper.
- Serve immediately in a soup bowl with some cut tofu.