Panaeng Chicken Curry- Authentic Creamy Nutty Thai Curry Recipe ( gluten and dairy free)
Creamy, spicy, sweet, salty & nutty. Fragrant with spices and bursting with fresh herbs like lemon grass and Thai basil. You will fall in love with this curry the very moment you taste it. Make it vegan or make it with chicken. This curry is equally amazing either way.
Recipe:
TOMATO PASTA WITH CRISPY CHICKEN - Quick delicious meal you must try!
???? You can find the written recipe here;
Chetna’s Indian Feast -
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#chetnamakan #pasta #chickenrecipes #chickenpasta #tomatopasta
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Chef Chetna Makan is a winner of the 'Christmas Bake Off 2016' and a former contestant on the Great British Bake Off in 2014.
She has authored 7 cookbooks, including 'The Cardamom Trail,' 'Chai, Chaat & Chutney,' 'Chetna's Healthy Indian,' and 'Chetna's Healthy Indian Vegetarian.
Cookbooks are available for purchase in stores and online.
CHETNA’S INDIAN FEAST ????
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Indonesian Peanut Sauce - authentic, fresh and nutty Gado Gado, Satay sauce I The House of Spices????
Peanut sauce, also known as ‘sambal kacang’, is an authentic Indonesian sauce that is made with roasted or fried peanuts. It’s so rich, flavourful, nutty, thick, spicy, sweet and everything else you would want in a sauce. It’s also super versatile and can be served with many dishes.
In most western countries today, peanut butter is used to make peanut sauce instead of actual peanuts. Although peanut butter is a great substitute, I would never want to make peanut sauce with peanut butter nor would I recommend you to try it because it tastes completely different from traditional peanut sauce.
Being born and raised in Indonesia, this recipe is close to my heart. I can vouch for the authenticity and flavours. It’s truly amazing and you need to try it for yourselves ????????❤️
Head over to my WEBSITE for the full recipe:
On my website, you'll find the list of ingredients along with a list of substitute ingredients, tips and frequently asked questions!
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Until then, happy cooking! ????
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Recipe Related FAQ’s:
????Vegan: Well guess what, this recipe is already Vegan!
????Gluten: This recipe is 100% gluten free!
????Nuts: This recipe contains tree-nuts.
⏰Total Time: 30 minutes
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Song/Music: LiQWYD - Smile
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How To Make Spicy Dan Dan Noodles
Simone Tong of Little Tong Noodle Shop in NYC makes Mala Dan Dan Mixian, a traditional ground pork noodle dish that features tingling, spicy Sichuan peppercorn. Simone adds her twist to this recipe by serving it with rice noodles and adding pickled yellow mustard seeds.
Simone starts by pickling mustard seeds and celery, then chops and dresses peanuts, which provide different textures for the dish. While the rice noodles cook in boiling water, she starts on the soul of the dish: the dan dan. Simone heats up oil in a pan and adds ground pork, breaking it into small pieces, and mixes in Shaoxing wine (Chinese cooking wine), Pixian doubanjiang (fermented fava bean paste), and chili powder. She drains the noodles and continues to flavor the dan dan mixture, adding Sichuan peppercorn, sugar, white pepper, Lao Gan Ma (Chinese chili crisp), oyster sauce, dark soy sauce, and zha cai (pickled mustard plant stem). Simone finishes the dish with scallions, ginger, and garlic, and layers the dan dan mixture over the rice noodles. Finally, she tops the dish with pickled mustard seed, pickled celery, chopped peanuts, pea shoot tendrils, and chili oil.
Check out the recipe here:
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Nutty chicken with noodle salad
Nutty chicken with noodle salad
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Prep:10 mins
Cook:20 mins
Easy
Serves 4
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Ingredients
140g unsalted roasted peanuts
4 skinless chicken breasts, halved lengthways
1 egg, beaten lightly with a fork
85g dried soba or buckwheat noodles
1 cucumber, halved and sliced
small bunch mint, leaves picked and larger ones roughly chopped
zest and juice 2 limes
1-2 tsp sugar
1 red chilli, deseeded and finely sliced (optional)
To serve
2 x 80g packs ready-sliced prosciutto (about 12 slices)
70g pack ready-sliced bresaola (about 11 slices)
70g pack ready-sliced salami napoli (about 12 slices)
Method
1.Heat oven to 200C/fan 180C/gas 6 and cover a baking tray with baking paper. Finely chop the peanuts in a food processor or by hand – you want large crumbs, not dust – then tip onto a plate. Dip the chicken pieces in egg, then coat in the peanuts and place on the tray. You can freeze the coated chicken pieces for up to a month, defrost, then continue with recipe. Bake for 15-20 mins until golden and cooked through.
2.Meanwhile, cook the noodles according to pack instructions, drain, rinse under cold water until cool, then drain again. When the chicken is ready, use kitchen tongs or two forks to mix the noodles with the cucumber slices, mint, lime juice and zest, sugar, chilli if using, and some seasoning. Serve immediately, topped with the crunchy chicken.
Nutty chicken with noodle salad
Nutty Chick
I have been making 'viewer requested recipes' in the past weeks, but this week is different. After watching some of my cooking videos, my friend Misty Hamilton told me I had inspired her to take some time out of her ultra busy schedule to cook more. BRAVO Misty!! I know how busy you are, so I am impressed! At any rate, she told me about a recipe she threw together one night off the top of her head, and how much her family loved it. So I requested the recipe to make for BellinieBits! Now I forgot one of the ingredients while I was filming and had to go back and fix it, but maybe you'll have better luck getting it all right the first time! Here's the recipe:
Preheat oven to 350 degrees.
4 boneless, skinless chicken breasts (create a pocket in each one)
1 cup peanut butter (I used chunky for texture)
1/8 cup honey (or more to taste)
1 tsp ground cumin
½ tsp ground black pepper
4 chicken bouillon cubes, mashed
¼ cup honey mustard
Mix the last 6 ingredients (all but the chicken) together in a bowl. If it is too stiff to mix, heat up the microwave for 20-30 seconds to soften. Inside each pocket of the chicken breast, spoon a heaping tablespoon of the mixture in. On the top of the chicken, add a little more, and then drizzle with extra honey. Once all 4 breasts are dressed, loosely wrap the chicken in some foil, and place on a cookie sheet. Bake at 350 degrees for about 40 minutes. The chicken will be fork tender and juicy. Serve with a side of cold sesame noodles, or ramen noodles and assorted vegetables for a nice and easy dinner. Thanks Misty! This is a dish you are sure to ENJOY!