Thai Sate Chicken with Spicy Peanut Sauce – Delishar

A couple of weeks ago, we brought the girls to Phuket, Thailand. We were playing by the pool and I was looking at the menu, figuring out what to order for the girls. I ordered a simple fried rice, and Thai Sate Chicken as a side for the little ones. And man did they love the chicken, my 20 month old was happily dipping the chicken in the peanut sauce and munching away. My coming 3 year old kept asking for more, so I made a mental note to make this dish when we return to Singapore. 2 weeks after we got back, I finally made it. My elder daughter came back from daycare, saw the skewered chicken on the table and gave me a big smile. She said, “Mummy, what you got? Chicken? May I please?” and very willingly sit herself on her chair (usually she would want to eat after her little sister). And after finish her portion and licking the skewer clean, she asked for more and told me that she liked it. That’s one of the best compliment from my girls! I’m just glad to know that they are enjoying the food that I make for them. Spicy Peanut Sauce Recipe: HERE

Ingredients (Makes about 12 satays)

  • 2 boneless, skinless chicken thighs, cut into strips
  • 12 bamboo skewers, soaked in water for at least 30 mins before use
  • 1 tbsp oil
  • 1 lemongrass, ends and inner part only
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1/2 lime juice
  • 1 inch thumb galangal/blue ginger
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • 1/4 cup coconut milk
  • 1 clove garlic
  • 1 small shallot

Place ingredients except the chicken, skewers, and oil into a food processor.

Blend until you get a paste.
You may have to scrap down the sides a few times.

Marinate the chicken in the paste for at least 3 hours to 24 hours.

Thread chicken on bamboo skewers.

Brush on some oil on the grill and grill on med-high heat , about 2-3 mins on each side.
Brush on some marinade on the chicken while grilling.

Serve with Spicy Peanut Sauce.
Or try my fusion Spicy Peanut Sauce Pasta.

Bon appetit!!

Print Friendly, PDF & Email

Spicy Peanut Sauce – Delishar

I saw many recipes online use peanut butter as an ingredient to make spicy peanut sauce. However, I’m not a big fan of peanut butter, and I personally feel that using the real stuff makes a lot of difference. This is the dipping sauce for my Thai Sate Chicken, and the base sauce for my Spicy Peanut Sauce Pasta with Shrimp.
Adjust to your level of spiciness by increasing or reducing the amount of red curry paste.

Ingredients (Makes about 1 cup)

  • 1-2 tbsp red curry paste
  • 1 tbsp fish sauce
  • 1/2 cup roasted peanuts, ground using a food processor
  • 2 tbsp brown sugar
  • 1 tbsp tamarind paste
  •  3/4 cup coconut milk

Heat saucepan on med heat.
Add curry paste and coconut milk.

Bring to boil, lower heat.
Add brown sugar.

Add ground peanuts.

Stir in fish sauce.

Then stir in tamarind paste.

Season accordingly to your preference.
Turn off heat.

Serve as a dipping sauce for Thai Sate Chicken.
Or use it for Spicy Peanut Sauce Pasta!

Bon appetit!!

Print Friendly, PDF & Email

Spicy Peanut Sauce Pasta with Shrimp – Delishar

My initial plan was to make something to accompany the Thai Sate Chicken that I’m making for my girls that night. Pad Thai was the first that came to mind, however, I made something Asian the day before. So I wanted to have a little western influence for the benefit of the husband. Pasta then came to mind, but with what sauce?! As I cracked my head thinking about what would be a nice sauce to compliment the Thai Sate Chicken… I saw it staring at me… I’ve already made it. My Spicy Peanut Sauce as a dipping sauce for the sate chicken. I had more than enough for dipping and to make a sauce for the pasta. It was a deliciously interesting dish, the husband, kids, and I liked it. The base sauce wasn’t very spicy to began with so the kids were able to have some of it. Perhaps next time I might try adding light cooking cream to the sauce instead of coconut milk.

Ingredients (Serves 2-3)

  • 2 servings of linguine, cooked till al dente in salted water
  • 1 cup bean sprouts
  • 1/2 cup shredded carrot
  • 2 stalks of green onion, cut into 2 inch pieces
  • 10-12 shrimps
  • 1/2 med yellow onion, sliced thinly
  • 2 tbsp extra virgin olive oil
  • salt and pepper to taste
  • 1/4 cup coconut milk (or milk if you want it to be lighter)
  • 3/4 cup spicy peanut sauce (Click link for recipe)

Season shrimp in salt and pepper.

Heat pan on med high with 1 tbsp oil.
Cook prawn and set aside.

Add the other 1 tbsp oil in pan.
Saute onion for a min.

Add carrot…

Add bean sprouts.
Saute for 1-2 min.

Add linguine and green onion.
Mix well.

Add peanut sauce and coconut milk.
Toss well, turn off heat.

And serve immediately.

Bon appetit!!

Print Friendly, PDF & Email

Peanut Butter Chips Chocolate Cookies – Delishar

These babies are so so yummy! Soft, chocolatey, and chewy… not overly sweet with that tinge of saltiness from the Reese’s peanut butter chips… it’s like eating peanut butter cups, but in the form of cookies! I usually like to mix my cookies by hand, but I would recommend you to use a mixer for this recipe.

Oh, if you are interested in making your own peanut butter, check out this article by Chew The World!

That is unless you do not mind a good hand workout before you stuff your face with these treats! I also topped the cookies with more peanut butter chips when they are hot out of the oven. You don’t have to do that actually. It just makes it look nicer. 

Peanut Butter Chips Chocolate Cookies

Delishar

  • 1 cup butter 227g, softened
  • 3/4 cup 150g white sugar
  • 3/4 cup 160g brown sugar
  • 2/3 cup 84g unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 eggs 60g each
  • 2 tsp vanilla extract
  • 2 cups 280g all purpose flour
  • 2 cups 350g peanut butter chips
  • 1/4 cup 44g peanut butter chips for topping (optional)
  • Preheat oven to 175C

  • Cream together butter, white sugar, and brown sugar until fluffy.

  • In a separate mixing bowl, sift together cocoa powder, salt, baking soda, and flour.

  • Add vanilla extract and eggs into butter mixture and mix well.

  • Mix in flour mixture into the wet ingredients until well combined.

  • Fold in 2 cups of peanut butter chips.

  • Drop heaping teaspoon balls onto lined baking sheet.

  • Bake for 10 mins.

  • Top with 3-4 peanut butter chips when cookies are hot out of the oven.

  • Leave to cool for 5 mins then transfer to wire racks to cool completely.

  • Serve with a glass of milk.

  26 Peanut butter chips chocolate cookies

Print Friendly, PDF & Email

Melt-in-mouth Chocolate German Cookies with Peanut Butter Chip – Delishar

Peanut butter cup in the form of a cookie that literally just dissolve in your mouth! I wanted to clear the little bit of peanut butter chips I have in the fridge and was curious if using Top Flour will give me an even more delicate cookie, since it’s often used as an ingredient for melt-in-mouth pastries and tarts. From what I understand, top flour has an even finer consistency than cake flour. If you have neither, you can also use plain flour. Perhaps it may not be as ‘melty’… Try processing the flour in a food processor for a couple of minutes. There is no need to add salt as the peanut butter chips gives the salty balance that the cookie needs.

Ingredients (makes about 60 cookies)

  • 125g unsalted butter, softened (I used SCS)
  • 40g icing sugar, sieved
  • 65g top flour
  • 125g potato starch
  • 2 tbsp unsweetened cocoa powder (Please try to use a good Dutch processed one)
  • 1/8 cup Reese’s peanut butter chips

Preheat oven to 170C.

Sieve top flour, potato starch, and cocoa powder together.

Using an electric mixer, cream icing sugar and butter together until light and fluffy.

Slowly add in flour mixture.

Mix until combined.

Roll dough into 2-3 cm balls and place on baking sheet lined with baking paper.

Dip fork into water to prevent sticking, and using the fork, press down cookie till about 1/4 inch thick.

Top each cookie dough with a peanut butter chip.

Bake for 15 mins on 170C.

Let cool for 5 mins before transferring to baking rack to cool completely before storing.

Bon appetit!!

I will be submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by me, Victoria Bakes
Best_Recipes

Print Friendly, PDF & Email

Double Chocolate Buttermilk Muffins with Peanut Butter Chips – Delishar

 These are to die for! They are so so moist, chocolatey, and yummy! Please try them at least once, and I assure you that you will be making them again, and again, and again. It is really simple to make them too! You do not need a mixer for this recipe, just a measuring cup, large mixing bowl, and a 12 cups muffin pan. Mix, pour, bake, cool, and eat! Simple!

Don’t forget to take part in the current giveaway! Win 1kg of wild caught Alaskan Halibut valued at $82! Click here to go to giveaway page.

Preheat oven to 190C.
Whisk in flour, cocoa powder, sugar, baking powder, baking soda, salt in a large mixing bowl.
In a measuring cup, mix oil, egg, buttermilk, and vanilla until well combined.

Pour in wet ingredients to dry ingredients.
Use a spatula to mix it 4-5 times.

Add the pb and chocolate chips, and fold them in.
The batter should be just combined and a little lumpy.
So not over mix or you will get tough muffins!

 

Sprinkle the top with the reserved chips.
Bake for 20 mins or until skewer comes out clean.

 

Double chocolate muffins with peanut butter chips

Delishar

  • 1/2 cup olive oil or canola/corn/grapeseed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cup butter milk
  • 2 cups all purpose flour
  • 2/3 cup sugar
  • 1/3 cup cocoa powder sifted
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup semi sweet chocolate chips reserve some for topping on muffins
  • 1/2 cup reese’s peanut butter chips reserve some for topping on muffins
  • Preheat oven to 190C.

  • Whisk in flour, cocoa powder, sugar, baking powder, baking soda, salt in a large mixing bowl.

  • In a measuring cup, mix oil, egg, buttermilk, and vanilla until well combined.

  • Pour in wet ingredients to dry ingredients.

  • Use a spatula to mix it 4-5 times.

  • Add the peanutbutter chips and chocolate chips, and fold them in.

  • The batter should be just combined and a little lumpy.

  • So not over mix or you will get tough muffins!

  • Sprinkle the top with the reserved chips.

  • Bake for 20 mins or until skewer comes out clean.

 

Serve with a glass of milk!

 

Print Friendly, PDF & Email

Peanut Butter Swirled Double Chocolate Muffins – Delishar

Made these gorgeous PB swirled double chocolate muffins for a tea-time get together at school and I was really glad that I was gone faster then I expected. The muffin was moist, spongy, and bursting with deep dark chocolate flavours.

I loved how the PB turned out a slightly golden hue after its baked, and that the tinge of saltiness from the PB helps bring out the bitter sweet flavour of the chocolate even more! Plus there is no need for fancy kitchen mixer! Just a large mixing bowl, small mixing bowl, and a small container for your slightly melted PB! Here’s how to make the PB swirled chocolate muffins! 🙂 

 

PB Swirled Double Chocolate Muffins

Delishar

  • 2 cups all purpose flour*
  • 3/4 cup sugar 1 cup if you like your muffin sweet*
  • 3/4 cup semi sweet mini chocolate chips*
  • 1/2 cup good quality cocoa powder sifted*
  • 1/4 tsp salt*
  • 1 tsp espresso powder*
  • 1 tsp baking soda*
  • 1 cup low fat greek style yogurt ^
  • 1/2 cup  + 2 tbsp milk ^
  • 1/2 cup veg oil ^
  • 1 tsp vanilla extract ^
  • 1 egg ^
  • 1/4 cup creamy peanut butter melted in microwave for 10-20 secs
  • 1/4 cup semi sweet mini chocolate chips for topping
  • Preheat oven to 200C.

  • Line your 12 muffins pan.

  • In a large mixing bowl, add together all the dry ingredients marked *.

  • Use a whisk to evenly distribute the ingredients.

  • In a smaller mixing bowl, add the wet ingredient marked ^.

  • Mix well until combined.

  • Pour in wet ingredients into dry ingredients.

  • Mix until just combined, careful not to over-mix or you will get tough muffins.

  • Fill liners up to 3/4 full.

  • Add about a tsp of melted peanut butter on top of the batter.

  • Swirl it with a skewer, knife, or toothpick,

  • Top with mini chocolate chips.

  • Bake for 18 mins or until skewer comes out clean.

  • Allow to cool for 5-10 mins in the pan before transferring to a wire rack to cool completely.

 

 

 

Print Friendly, PDF & Email

Snow Crab Rice Paper Roll with Peanut Dipping Sauce – Delishar

I can eat these rice paper rolls every single day, for all my meals. I’m pretty sure my husband feels the same way about these rolls too! What made these healthy, clean, and delicious rolls so much more amazing is the premium quality Alaska Oplio Snow Crabs from The Alaskan Guys or TAG. 

 

Preparation for the crab legs requires bare minimal, the crab legs are succulent and sweet! Goes so beautifully well with the spices of the sauce, and the fresh crunch of the greens! The herbs adds a little touch of summer to the whole dish, and the avocado gives it a contrasting rich, creamy, and butter-like texture. It’s like a play of colours, flavours, and textures all wrapped up in this paper thin roll waiting to burst out of it’s ‘shell’. If you get my drift. See, I know you are smart like that!  

Look at how generous those crab legs are! Quite honestly, you can do without the dipping sauce with quality fresh seafood like that. Do check out The Alaskan Guys’s online store and if you are interested to get some quality wild caught Alaskan seafood, quote “Delishar5” for 5% cart discount

 

Peanut Dipping Sauce

Delishar

  • 2 tbsp Hoisin sauce
  • 1 tbsp creamy or chunky peanut butter
  • 1-2 tbsp water depending on the consistency you like
  • 1 garlic pressed
  • 1/2 chilli padi seeded and thinly sliced (optional)
  • Mix everything except garlic together in a small bowl.

  • Add water and mix till desired consistency.

  • Set aside until ready to use.

 

Snow Crab Rice Paper Rolls

Delishar

Makes about 8-10 rolls

  • 400 g Snow Crab Legs
  • Vietnamese rice paper
  • 100 g dried rice vermicelli
  • 1 japanese cucumber thinly sliced
  • 1 carrot shredded
  • 1 head romaine lettuce washed
  • 1/2 small avocado thinly sliced
  • 1-2 stalks spring onion cut to 2 inch length
  • 8-10 fresh basil leaves
  • Preheat oven to 230C.

  • Cook rice vermicelli as directed on package, drain and set aside to cool.

  • Clean crab legs with a toothbrush.

  • Use a double sheet of aluminium foil to wrap snow crab.

  • Make a small hole for steam to escape.

  • Bake for 8-10 mins until heated through.

  • Allow to cool to touch before removing crab meat from shells.

  • To soften rice paper, simply dip it in warm water.

  • You don’t have to soak it till it soften, dip the whole piece in warm water, and place it on your work top.

  • In my case, I used my clean large vegetable chopping board.

  • When you are done assembling, the rice paper would have softened and become pliable.

  • I found that sprinkling a little water to dampen my work surface makes it easier for me to roll my rice paper rolls.

  • Assemble by placing lettuce, carrot, cucumber, basil, spring onion, and rice vermicelli on the bottom of the rice paper.

  • Then place your snow crab legs about an inch away from the top of the rice paper.

  • Roll your rice paper bottom up, firmly but gently.

  • Fold in the sides, and continue rolling.

  • Continue until all crab meat is used up.

  • Serve immediately with dipping sauce.

Bon appetit!

Print Friendly, PDF & Email

Nutella Swirled Peanut Butter Chips Blondie – Delishar

This is my first blondie, and quite honestly I’m liking it a lot! It’s a one bowl bake that requires no mixer and very little clean up! The blondie has a caramel-ish flavour with a fudgy center, and a crackling top. Very interesting texture! I love the balance of the slightly salty peanut butter chips, caramel center, and the distinct taste of the Nutella that everyone loves!

After taking the pictures, I cut them up further into 4 smaller bite size pieces for each square, and boy are they addictive! I had to keep them away from my home to exercise some self-control. So I took them to school to contribute to the table of goodies and my colleagues were popping them non-stop. :p But hey, I’m sharing the goodness! 🙂

 

Preheat oven to 175C.
Line an 8×8 inch pan with aluminium foil and lightly grease.
In a mixing bowl a whisk together sugar, and brown sugar.
Then add your cooled melted butter and egg.
Mix to combine.

Add in flour, and mix to combine.

Then fold in peanut butter chips.

And pour batter into prepared pan.

Drop dollops of nutella on top of the batter.

Use the back of a knife or a chopstick to create swirls.
Bake for 20-25 minutes until skewer comes out with a few moist crumbs or clean with no batter.
Allow to cool in pan before cutting.
Keep airtight at room temperature for up to a week. 

Nutella Peanut Butter Blondie

Delishar

Makes an 8 inch square pan

  • 1/2 cup 113g butter, melted and cooled slightly
  • 1/4 cup 50g sugar
  • 1/2 cup 110g packed brown sugar
  • 1 large egg grade AA, 65g
  • 2 tsp vanilla extract
  • 1 cup 128g plain flour
  • 1 cup 175g Reese’s Peanut Butter Chips
  • 1/3 cup 99g Nutella
  • Preheat oven to 175C.

  • Line an 8×8 inch pan with aluminium foil and lightly grease.

  • In a mixing bowl a whisk together sugar and brown sugar.

  • Then add your cooled melted butter and egg.

  • Mix to combine.

  • Add in flour, and mix to combine.

  • Then fold in peanut butter chips.

  • And pour batter into prepared pan.

  • Drop dollops of nutella on top of the batter.

  • Use the back of a knife or a chopstick to create swirls.

  • Bake for 20-25 minutes until skewer comes out with a few moist crumbs or clean with no batter.

  • Allow to cool in pan before cutting.

  • Keep airtight at room temperature for up to a week.

 

Print Friendly, PDF & Email

Satay Chicken Burger with Spicy Peanut Sauce – Delishar

 I wanted to mix things up a little over the weekend, and make something that the kids will enjoy. Well, adults included too. The girls really enjoy eating my Thai Sate Chicken and my Baked Hand Cut Fries. So I thought, why not make a satay burger, complete with an easy spicy peanut sauce, and some homemade baked fries. Yum!

Come to think of it… Perhaps for my next satay burger, I will marinade whole boneless chicken thighs and grill it as it is. That way it saves me the trouble of making patties!

Satay Chicken Burger with Spicy Peanut Sauce

Sharon of Delishar

Satay Chicken Burger

  • 500 g minced chicken
  • 1 lemongrass minced
  • 1 tbsp grated galangal
  • 2 cloves garlic minced
  • 1/2 tsp turmeric powder
  • 1 tsp curry powder
  • 3 tbsp chopped cilantro
  • 1/2 onion diced
  • 1/4 cup panko bread crumbs
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • Black pepper to taste
  • 2 tbsp coconut milk
  • Cooking oil to grease pan
  • 4 burger buns buttered
  • shaved cucumber/cucumber slices for topping
  • shaved carrot/ shredded carrot for topping
  • Cilantro for topping
  • Spicy peanut sauce for topping

Spicy Peanut Sauce

  • 1/2 cup coconut milk
  • 1/4 cup peanut butter
  • 1 tbsp thai red curry paste or to taste
  • Fish sauce to taste
  • 2 tsp brown sugar
  • 1 tbsp vinegar
  • Satay Chicken Burger

  • In a large mixing bowl, add chicken, lemongrass, galangal, garlic, turmeric, curry powder, onion, chopped cilantro, panto, and coconut milk.

  • Season with fish sauce, sugar, and black pepper.

  • Mix to combine with hands.

  • Divide mixture into 4 patties.

  • Cover with cling wrap and allow to marinate in fridge for 30 minutes.

  • Grease grill pan or frying pan.

  • Grill chicken patty for 2-3 minutes each side.

  • Toast buns.

  • Build your burger, and serve with Baked Hand Cut Fries!

Spicy Peanut Sauce

  • Add coconut milk in saucepan and bring to a simmer.

  • Stir in red curry paste, fish sauce, and vinegar.

  • Add peanut butter and sugar, and whisk till combined.

  • Remove from heat.

  • Spoon about 1-2 tbsp on burger patty.

For Baked Hand Cut Fries recipe:
http://www.delishar.com/2014/04/hand-cut-baked-fries.html

2015-04-26-19-00-29_deco

Print Friendly, PDF & Email