World Best Peanut Food Recipes

Monday, June 1, 2015

Total Time: 10 mins Preparation Time: 10 mins

1 using two slices of apple, spread cheese or peanut butter on one side of each apple slice.
2 place four jicama cubes on the cheese side. put the other apple slice, cheese side down, on top of the jicama cubes.
3 the peelings should both face the same way, making the lips. the jicama cubes are the teeth.

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

1 cut chicken breasts into thin strips.
2 mix soy sauce, ginger, salt and garlic salt.
3 marinate chicken strips in the soy mixture for 30 minutes.
4 in a frying pan or a wok, heat peanut oil to 375°f .
5 fry first amount of (blanched) almonds until golden.
6 drain well and reduce almonds to a powder.
7 prepare frying dough:.
8 using a fork, beat eggs.
9 still using a fork, beat in cold water, flour, salt, cornstarch and sugar.
10 dough will be a little lumpy.
11 set aside for 10 minutes.
12 add powdered almonds to dough mixture.
13 dip marinated chicken strips into frying dough/almonds mixture.
14 drain lightly and fry into very hot oil, until golden brown.
15 arrange chicken strips onto a serving plate garnished with fresh parsley sprigs, lemon slices and toasted almonds.
16 serve, coated with plum sauce.

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

1 to make the batter, in a bowl, combine the flour, cayenne, salt, sugar and baking powder.
2 stir to mix.
3 add the beer all at once and whisk until smooth.
4 set aside at room temperature for at least 30 minutes or up to 4 hours.
5 to make the dipping sauce, in a small saucepan, combine the chilies, tomato, onion, garlic, water and salt and bring to a boil.
6 reduce the heat to low, cover and simmer gently until the ingredients soften and the mixture thickens, about 15 minutes.
7 remove from the heat and let cool slightly, then transfer to a blender and puree until smooth.
8 pour the puree into a small bowl and stir in the honey and vinegar.
9 let cool.
10 in a large saucepan, pour in peanut oil to a depth of 5 inches (13 cm) and heat to 350 f (180 c) or until a few drops of batter sprinkled into the oil rise immediately to the surface.
11 spread some flour in a shallow bowl and toss the shrimp in it to coat evenly, tapping off any excess.
12 drop the shrimp, a few at a time, into the batter.
13 using tongs or your fingers, remove the shrimp from the batter, draining off the excess, and drop into the hot oil.
14 deep-fry until light golden and crisp, about 2 minutes.
15 using a slotted spoon, transfer to paper towels to drain.
16 arrange the shrimp on a warmed platter and serve immediately with the dipping sauce.

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

1 preheat oven to 350-degrees f.
2 heat oil in a large skillet over medium heat. add garlic and pepper flakes and cook one minute. add peanuts and stir to combine.
3 transfer peanuts to baking sheet.
4 bake for 10 minutes (or until brown). remove from oven and sprinkle with chili powder and toss.
5 cool and then transfer to airtight containers.
6 store at least 8 hours before serving.

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

1 heat the oil in a large pan and fry the chicken pieces for 2-3 minutes until browned, remove and set aside.
2 add the onion and garlic to the pan and fry for 5-8 minutes until soft. tip in the tomatoes and chili and cook for a few minutes more.
3 using a pestle and mortar, pound the turmeric, cumin seeds, coriander seeds and cardamom pods to a fine powder. add to the pan along with the chicken pieces. add the broth and coconut milk and bring to a gentle boil.
4 season well, cover and simmer for 1 hour.
5 to serve: stir in the coconut cream. grind the basil to a rough paste using a pestle and mortar, and swirl this into the pan. add the green beans and serve with bowls of steamed rice.