Crunchy Peanut Satay ‘Slaw - Marion's Kitchen
This creamy peanut satay 'slaw dressing is one of my all time, go-to, crowd-pleasing salad dressings. Thai-style satay flavours meets crispy crunchy coleslaw veggies. Serve with grilled meats or seafood or grilled tofu slices.
Find my full recipe:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Shrimp & Cucumber Noodles Spring Roll - With a Spicy Peanut Dipping Sauce
Spring and Cucumber Noodles Spring Rolls - With a Spicy Peanut Dipping Sauce
Ingredients for the spring rolls:
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 cucumber – spirilized or cut into thin strips
1 handful of fresh cilantro
1 shredded carrot
1 bell pepper of any color you prefer
4 green onions cut in half
Fill a large plate or bowl with warm water and wet your rice wrapper, not too much so it doesn’t fall apart. Layer your ingredients horizontally across the wrapper leaving about 1 inch on each side for folding later. Fold the bottom of the wrapper up over the filling and gently press down. Fold in both of the sides of the wrapper and gently press to seal. Continue rolling the spring roll up towards the top of the wrapper. Serve with my spicy peanut dipping sauce and enjoy! For a vegan wrap just omit the shrimp and your roll will be just as delicious.
Spicy Peanut Dipping Sauce
Ingredients
2 tablespoons of peanut butter
2 tablespoons of rice vinegar
4 tablespoons of low sodium soy sauce
1 teaspoon of chili garlic sauce
½ teaspoon of minced garlic
½ teaspoon of mince ginger
4 tablespoons of warm water
½ lemon juice
Mix all ingredients really well in a bowl, I ended up adding some sriracha sauce to make it extra spicy, feel free to adjust the ingredients to your liking.
Cucumber Salad with Spicy Peanut Dressing
Super amazing salad / side dish that takes only a few minutes to prepare.
Find the whole recipe at: eatme.recipes
Chinese cooking
Asian cooking
Vegan cooking
Vegan Chinese
The Best Peanut Sauce Ever!
This Peanut Sauce will make you want to lick your plate clean! All you need is 7 simple ingredients to make it, and it's perfect as a salad dressing, over noodles, or as a dip.
????️ PRINTABLE RECIPE:
???? MY COOKBOOKS:
Everyday Detox:
No Excuses Detox:
Fresh & Healthy Instant Pot Cookbook:
⬇️ Join the community:
Detoxinista Facebook Community:
Instagram:
Disclosure: Links above may be affiliate links.
#vegan #glutenfree #peanutbutter
Lucas Sin’s Chilled Sesame Noodles Are Your Go-To Summer Dish | Chefs At Home
Lucas Sin—chef of Junzi Kitchen and Nice Day Chinese Takeout—is taking Chilled Sesame Noodles, a Chinese takeout staple, to the next level! Lucas’s version is the real deal, thanks to a deeply flavorful, carefully layered sesame sauce made of pure sesame paste, Chinese black vinegar, Sichuan peppercorn oil, and fermented tofu. Finish off the dish with a little chile oil and it’s a classic—but not like one you’ve had before! Plus, Lucas shows us the secret to properly chill your noodles. Here’s a hint: don’t let all that delicious flavor go down the drain! (recipe below)
#SesameNoodles #Noodles #Recipe #ChefsatHome #FoodandWine
00:00 Introduction
00:26 About the dish
00:55 Sesame Sauce
05:15 Noodles
07:38 Garnish
09:18 Plating the dish
Chilled Sesame Noodles
Ingredients
1 tablespoon neutral-flavored oil
12 ounces thin flour “yangchun noodles”, Chinese egg noodles, or other thin egg noodle
1/2 cup Chinese sesame paste
1 block furu (fermented tofu), from 13-ounce jar
4 1/2 tablespoons toasted sesame oil
1/4 cup light soy sauce
3 tablespoons sugar
2 1/2 tablespoons Chinese black vinegar
1/2 tablespoon dark soy sauce
1/2 tablespoon Sichuan peppercorn oil
1/2 tablespoon salt
1 tablespoon mayonnaise, preferably Kewpie
1/4 cup water (about)
Sliced scallions, for serving
Chile oil, for serving
Toasted sesame seeds, coarsely ground using a mortar and pestle, for serving
1. In a small skillet, heat the oil just until it begins to shimmer. Transfer to a medium bowl and let cool. Cook the noodles according to the package directions. Drain and toss with the oil in the medium bowl or on a small rimmed baking sheet. Cover and refrigerate until cold.
2. In a small bowl, whisk the sesame paste and furu until smooth. Add the sesame oil, light soy sauce, sugar, black vinegar, dark soy sauce, Sichuan peppercorn oil, and salt and whisk until smooth. Whisk in the mayonnaise and then whisk in enough of the water until a thin creamy, silky sauce forms.
3. Divide the noodles among bowls; drizzle the sesame sauce on top. Garnish with the scallions, chile oil, and sesame seeds.
For more great videos, check out:
—Beat The Receipt is the only affordable cooking challenge that gives a pro chef and a food influencer $20 each to shop for and cook a meal for two using the same main ingredient!
— Food & Wine serves up delicious dinner inspirations, recipes, and how-tos:
More ways to follow Food & Wine:
Instagram:
Facebook:
Twitter:
Website:
Subscribe to Food & Wine:
Food & Wine inspires and empowers our wine- and food-obsessed community to eat, drink, entertain, and travel better—every day and everywhere. Tag us on Instagram @foodandwine for a chance to be regrammed.
Lucas Sin’s Chilled Sesame Noodles Are Your Go-To Summer Dish | Chefs At Home
Spicy cucumber side dish (Oi-muchim: 오이무침)
Caption's available!
This recipe is also in my cookbook, Real Korean Cooking:
I’m going to share a super simple recipe with you today that’s one of my all time favorites. It’s a spicy Korean cucumber side dish called oi-muchim. If you have a nice seedless English cucumber, you can make this delicious banchan in just a few minutes. During my round the world Gapshida trip to meet my readers in 2011, I made this dish almost everywhere I went. Everybody loved it. Who wouldn’t like cold, fresh, crispy, seasoned cucumber? Each bite is succulent and wonderful!
Oi means “cucumber” in English, and muchim means “mixed” or “seasoned,” so many people simply call this dish “seasoned cucumber”. Many Koreans have their own version of it, so you’ll find many variations from family to family. This one is mine, and I’ve been using it for a long time. It’s also one of the dishes in my cookbook.
A major tip for this recipe is to make it and mix it just before serving, which will keep it crisp and fresh and prevent it from getting watery. It’s perfectly for a summertime BBQ – refreshing and just spicy enough to give you a little kick!
Enjoy the recipe! Let me know if you make it!
Ingredients (Serves 4)
1 English cucumber (or 2 to 3 kirby cucumbers), washed
1/4 cup thinly sliced onion
1 green onion, chopped
2 garlic cloves, minced
2 tablespoons soy sauce
2 teaspoons hot pepper flakes
2 teaspoons sesame oil
2 teaspoons sesame seeds
1 teaspoon sugar (optional)