View allAll Photos Tagged peanutsauce
Imagine my surprise when I entered 'Snail Satay' into the Flickr search and discovered that this is indeed a dish found in parts of Indonesia and South East Asia.
For Macro Mondays theme 'Single Use'. At first I didn't think I would participate this week until I found my satay sticks in the kitchen drawer that I use for making Malaysian Satay Kajang.
No snails were harmed in the making of this photograph. I had wanted to have several more of my smallest snails along the satay stick, but to keep the snails safe, I limited the number to three so I could safely babysit them so they wouldn't fall into the peanut dipping sauce.
What was for me lunch and will be for the boys after school snack (they will be chuffed!) A twist to Crystal Rolls....Sans shrimp for the vegetarian guy. Sided w/ peanut sauce and black sesame seed rice cracker.
Wife's b'day lunch at Fireside Grill. He had Prawn & Scallop Linguine and she had Vietnamese Chicken.
New York Cheesecake and Creme Brulee for dessert.
This ended up making so many we had to gift some to a friend. Light and delicious though. And the peanut sauce would be wonderful in lots of other dishes.
(vietnamese-style summer rolls with peanut sauce from chow)
spring rolls (rice paper rolls with shrimp, herbs, rice vermicelli and dipped in peanut sauce)
pho hana
torrance,ca
2006 apr 22
© woolloomooloo / woolloomooloosky. all rights reserved.
one of my favorite places before I go to the supermarket, to avoid loading up a trolley with things I really dont need .... :P
Satay, peanut sauce, nonya lakhsa, nasi lemak, bihun goreng....
Saturday morning before my Victoria Genealogical Society meeting, I partook of an egg benny at Fireside Grill.
Seared skin on with buckwheat noodles and Thai chili peanut sauce, edamame and sesame seeds
Served, photographed and enjoyed at the Historic Trempealeau Hotel
11332 Main Street
Trempealeau Wisconsin
Friday March 14th, 2025
Satay sticks are roasted pieces of beef, chicken, goat or pork on skewers, usually served with a peanutsauce or a red spicy sambal sauce. I made a mixture of both sauces, and the "meat"is a vegetarian meat subsitute
Ee Beng Vegetarian Restaurant
One of our regular meals during the pandemic has been this stew, with mushrooms, tofu, kale, and peanut butter. All of those ingredients keep well so we can shop less frequently.
Wine stores well too, of course.
i made the sauce myself, but as you can see some parts were burnt in the process. but still didn't taste too bad. i love the colours in this photo.
i must try the recipe again sometime soon.
added to the Cream of the Crop pool as my personal favourite.
— meaning no animal is used or killed for our pleasure. Why would we want it any other way?!
Beautiful green beans and fresh dinosaur (aka lacinato) kale form the basis for this fast stir fry. It literally took less than 10 minutes to cook and maybe as long to wash and prep the components. First start a separate pot of water to boil for the vermicelli noodles. A coarsely crumbled brick of medium tofu (browned and turned first in 1 tsp coconut oil & a splash of water when hot), then add together: 1 halved and quartered white onion, chopped garlic to your liking, 2 big handfuls of trimmed green beans cut in half, a small bunch of dino kale cut in 1 1/2" pieces (stem ends first, softer leaf pieces after the following): a light, but even application of 5-spice powder, ginger powder, Bragg's soy sauce, vegan hoisin sauce, vegan oyster sauce (made from mushrooms), peanut sauce or peanut butter, 2 Tbsp chilli-garlic paste and a small drizzle of toasted sesame oil. Now you can submerge the vermicelli in the boiling water. Shut the heat off immediately, stirring them occasionally *for 2 minutes*! After 2 minutes of medium high heat stir-frying, drain the noodles of all except an ounce or two of water, transfer to a large platter and serve the stir-fry over the noodles, pulling the noodles gently into the tofu/vegetable mixture with forks. Garnish with a little more Bragg's and Sriracha sauce if a little more heat is desired. Enjoy.
A delicious and fulfilling entree includes romaine lettuce, boiled eggs, bean sprouts, green beans, chayote (an edible plant belonging to the gourd family), green cabbage, shrimp, tomatoes, cucumber, a sweet savoury peanut sauce ('gado gado') and shallots.....a Bali food favorite, it’s healthy and endlessly versatile.
The wife and I enjoyed egg-benny-a-pair Saturday, November 25, 2023 in the main dining room. As enjoyable as our Fireside dining experience was, it was disappointing to see the change in the potatoes served with the meal.
I asked Tim why the potato recipe was changed and he stated it had not changed. We disagreed.
We have pictures-to-prove-it.
verhuis noedels ramen noodles - I know not the healthy kind of food ..."still getting things on the rails food" - satay are roasted pieces of beef, chicken, goat or pork on skewers, usually served with a peanutsauce or a red spicy sambal sauce. I made a mixture of both sauces, and the "meat"is a vegetarian meat subsitute
Fluffy roti, good curries and rich, frothy teh tarik make this place a decent Malaysian style "mamak stall". I was quite surprised how close the fish curry "sauce" resembled ones I've had in Malaysia.
The mee goreng we ordered was also pretty good, if a bit on the oily side.
But the best was the satay. Packed full of lemongrassy zing balanced by smokiness from the grilling, it was probably the best satay I've had this side of the Indian Ocean :)
And the satay sauce was full of chunky peanuts and more lemongrass and spice. The only difference is the lack of the layer of nutty spicy oil that's common in Malaysia, but I think I can do without that!
Mamak
02.9211.1668
15 Goulburn Street, Haymarket NSW 2000
Open 7 days
Lunch: 11:30am to 3pm
Dinner: 5:30pm till late
Reviews:
- bigfoodsmallworld.blogspot.com/2009/05/mamak-sydney.html
- grabyourfork.blogspot.com/2007/10/mamak-haymarket-chinato...
- Mamak - by Simon Thomsen, Good Living, The Sydney Morning Herald November 6, 2007
Jackson Hole, Wyoming
and surrounds
Amangani
1535 North East Butte Road, Jackson
Wyoming 83001, USA
Tel: (1) 307 734 7333
US toll free: (1) 877 734 7333
Fax: (1) 307 734 7332
Email: amangani@aman.com
Mailing address:
PO Box 15030 Jackson Hole
Wyoming 83002, USA
Famous Malaysian street food of chicken satay. Essentially chicken meat skewers roasted on an open coal fire served with a sweet and spicy peanut sauce.
read more @ english: Sichuan Peanut Sauce Recipe
deutsch: Szechuan Erdnuss Sauce
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I've had to give up spicy foods for a while, and it's seriously been cramping my style. I'm one of those add-spicy-chili-peppers-to-everything sort of people, and the fact my special Tinian-grown dried ground chili pepper spice is gathering dust on my shelf, is a sign of some sort of relapse in my character, or maybe I'm just listening to my body these days.
In an effort to find new taste sensations, I've discovered the amazing power of a good peanut sauce. Not the supermarket peanut butter stuff we grew up with... No, like really good organic, roasted, no-salt peanut butter you can find at your local snobby grocer, or hippy market. The combination of said peanut butter mixed with soy sauce, a few grinds of pepper (I'm using white here), and a light squeeze of lemon juice is just sublime. I've been eating this sauce with cold noodles almost daily. Totally addicting, and a good dish for these hot Summer days! // Recipe here
I've been meaning to get ahold of a peanut sauce to cook some of my favorite Thai foods.
Here's the first:
Lean sirloin steak cut into thin slices, cooked with a dash of garlic powder, fresh ground black pepper, and Worcestershire sauce. Toss in some sliced Mayan sweet onion, red, orange and yellow bell peppers to the stir-fry mix in a skillet pan with vegetable oil on medium-high heat. Remove from the heat once sauteed.
Have the Thai rice noodles soaking in some boiled water as directed on the package, usually 8-10 minutes. Drain and cool in a colander.
Add the Thai noodles to the beef, onion and peppers mix, drizzling Peanut Sauce over it all and stir in well. Serve and enjoy!