Tag Archives: peanuts

One pot linguine – Phat Thai style

One pot linguine phat thai style recipe

The one pot technique is a method i recently tried for the first time, and now absolutely adore! It’s so simple and quick and the pasta is full of flavors. And you only need to clean one pot afterwards! I love phat thai noodles, so I mixed typical ingredients of this dish in the pasta pot.

For 2 portions

250g linguine (the cooking time for rice noodles is too short for the veggies)
80g peanuts (roasted and salted; I used a sort with chili and salt)
1carrot
1onion or 3 spring onions
1 red capsicum
2 tablespoon soy sauce
1 teaspoon sesame oil
1 piece of ginger
3 cloves of garlic
1 tablespoon sweet soy sauce
1 teaspoon red chili flakes
4 limes (from 2 only the juice)
3 cups vegetable broth
2 tablespoon peanut butter
Peanuts, chili and lime for the decoration, optional fresh coriander

1. Clean carrot and capsicum and cut in thin stripes. Peel ginger and garlic and chop finely; peel onion, cut in half and slice finely. Clean 2 limes and cut in half.
2. Place all ingredients in a large pot (except sesame oil, juice of 2 lemons and peanuts).

one pot linguine a la phat thai

one pot linguine a la phat thai

Close the lit and bring to a boil, then let it simmer for 11 minutes until the pasta is aldente and the liquid reduced to a creamy sauce. Stir every 2 minutes to avoid that the pasta gets sticky, add peanuts after 5 minutes cooking time.

phat thai linguine, one pot

3. Season to taste with salt and pepper and add sesame oil; arrange on plates and garnish with lime juice, peanuts and chili. Enjoy!

one pot linguine a la phat thai

one pot linguine a la phat thai

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Asian vermicelli salad

Asian vermicelli salad

For 2 person (as main dish or 4 as starter)

250g  rice vermicelli
1        carrot
1        cucumber
1        hand soy bean sprouts
1        hand fresh mint leaves
1        hand fresh coriander
1        hand thai basil
1        small lettuce
4-6    spring onions
3        tablespoon soy sauce
2       tablespoon rice vinegar
2       tablespoon sesame oil
1       teaspoon cayenne pepper
1       soy bean cake (or other tofu)
2       cloves of garlic

A few peanuts and basil leaves for decoration

1. Soften the vermicelli in a bowl of water (room temperature) for 2-3 minutes, then drain water and put aside. Clean the veggies under running water; Slice salad and spring onions finely and give them in a large salad bowl together with mint, coriander, thai basil and bean sprouts. Cut cucumber and carrot in thin stripes and add them into the bowl. Cut soybean cake in cubes and put aside separately.

2. Cut garlic very finely and heat up a frying pan or wok with oil, add vermicelli and stir fry well for 3-4 minutes until they are done. Put them aside to cool down a bit while preparing the dressing and tofu.

3. Heat up the pan again and add the tofu cubes; roast for a few minutes until they are light brown and a bit crispy (if you like it spicy you can add a bit dried chili or curry). For the dressing mix vinegar, sesame oil and soy sauce together with cayenne pepper.

4. Mix all ingredients in the salad bowl, arrange on plates and top with basil leaves and peanuts (I love the garlic peanuts from Mr.P). Enjoy!

Asian vermicelli salad

Asian vermicelli salad

The salad also tastes great the next day, just make sure you choose a firm salad sort like romana or radicchio.

Rice noodles with vegetables and peanuts

vegetarian rice noodles

For 4 people:

1              large zucchini
1/2        Hokkaido pumpkin
200g     fresh spinach
2             red onions
3            cloves of garlic
1            green chili
150g   sugar snaps
50g       peanuts
200ml coconut milk
1            teaspoon curry
2            tablespoon soy sauce
50g      soybean sprouts
400g   rice noodles

1. Cut the pumpkin in cubes (1-2cm) and the green chili in rings, peel the onions and cut them into stripes, then put all aside in a bowl.  Remove the paring of the garlic and cut it in thin slices, also slice the zucchini (depending on the size, if needed cut into quarters first and then slice) and put both aside in another bowl.

2.  Clean the spinach and soybean sprouts, pluck the leaves of the spinach and put them aside together. Remove the ends of the sugar snaps and put them in another bowl. I know that are a lot of different bowls, but the vegetables should be crisp and all have a different cooking time.

coniments rice noodles

3.  Heat up oil (olive or coconut oil) in a big pan or wok and boil water to cook in a pot. When the oil is hot add the pumpkin, chili and onion and a teaspoon curry and roast gently for 3 minutes. Then add the zucchini and garlic and fry for another 2 minutes. Afterwards add the coconut milk while stirring.

4. When the water is boiling, put the rice noodles and sugar snaps in the cooking pot, close the lid and boil it for 2-3 minutes (depends on the kind of rice noodles you’re using). Meanwhile add the spinach leaves and bean sprouts to the sauce and stir until the spinach wilts and season to flavor with soy sauce and pepper.

5. When the noodles are done, strain off the water and mix the noodles and sugar snaps with the vegetable sauce in the pan.  At the end arrange the noodles on plates and sprinkle with peanuts (I prefer the ones roasted in honey or chili). Enjoy!

Indonesian street food – Martabak

martabak chocolate

Martabak is one of the most popular street foods in Indonesia. The dish has its origins in Saudi Arabia (mutabbaq – folded), through traders from India it spread to many Asian countries, among others to Indonesia and Bali. There you can mainly buy it in the evening. It’s like a huge multilayer pancake, stuffed with different condiments such as chocolate, peanuts or/and cheese in the sweet variation or egg and meat in the savory variant.