The Condiment Series | Thai Peanut Sauce | Dip

Day 23

Not just on Satays I love this thai peanut sauce in many many ways, So much so i even use it with my oriental rice or even a sandwich !! I grilled chicken sandwich and thai peanut sauce is pure bliss !!

I’m reasonably picky about my thai sauce. I generally do not like the bottled sauces readily available in supermarkets. I have my favourite oriental restaurants where, I must confess, I have a chicken satay only for the peanut sauce and always end up greedily asking for more sauce :p !!

I wonder what took me so long to figure out how to make this one at home. This is a quick method a bit of a short cut. I’ll soon be trying my hands on the more elaborate traditional method too. Though this works very well for me. I did make some adjustments according to my own taste and I think i’ve got what I’ve been looking for…..

Here I’ll be sharing the recipe of the chicken satay as well, after the Thai Peanut Sauce Recipe (since my star is the peanut sauce).

Thai Peanut Sauce with Chicken Satay


1 cup Coconut Milk

1/3 cup Peanut Butter

2 tbsps Thai Red Curry Paste

2 tbsp Apple Cider Vinegar

1 tbsp Sugar or to taste

2 tbsp coarsely ground Peanuts

1 4 inches piece of Lemon Grass
Salt to taste


1. Take a pan, pour in coconut milk, add the peanut butter, thai curry paste, sugar, vinegar, and salt. Whisk it well. (Do not put the pan on the flame as yet).  Make sure all ingredients are blended.

2. Now put it on the flame and let it cook while stirring it continuously to make sure the sauce doesn’t catch the bottom of the pan. Add the lemon grass. Cook for about 7-8 minutes till the sauce coats the back of a spoon.

3. Turn the flame off let it rest and cool off to room temperature,

4. Once cool, transfer in serving dish or bottle it and refrigerate.


You can adjust the sweetness of the sauce to your taste.

The sauce ill get thicker in the refrigerator, to thin it down, remove from the fridge and let it come to room temperature and add some warm water and mix well (do this only to the quantity you want to serve).  

Chicken Satay


400 g of boneless chicken thigh pieces, cut into small bite size pieces (if you cannot find thigh pieces, you can use boneless chicken breasts)
1/2 cup of Thai Red Curry Paste
3 tbsp Coconut Milk
2 tbsp Fresh Coriander finely chopped
Zest of 1 lemon
2 tbsp Olive Oil or any oil of your choice
6-8 Bamboo Skewers


1. In a medium size bowl, mix the coconut milk and thai curry paste. Add the lemon zest and olive oil and mix well. Add the chicken pieces and let it rest for 15 minutes.

2. Preheat your oven to 200 degree C for 10 minutes

3. Soak the bamboo sticks in water for about 10 minutes (This is important to avoid the bamboo sticks from catching fire)

4. Now thread the chicken pieces onto the bamboo skewers, make sure the chicken pieces remain well coated with the marinade.

5. Line a baking sheet with foil and place it on the lowest shelf of the oven. Place the grill in the middle shelf and place the chicken skewers.

6. Let them grill for about 15 minutes or till well done. You may need to rotate the skewers once in between for even cooking.

7. Once done, remove from the grill and serve with the Thai Peanut Sauce !!

Happy Dipping !!

Coconut Colada Pound Cake for Dad’s Birthday | Baking

It’s that time of the year again…time to bake…time to try new things… time to push my limits !!! It is dad’s birthday. I’m always motivated to try something new for him. 
He expects me to :-).

Amongst the many flavours he loves, Coconut is high on his list. Be it Malibu, the Caribbean White Coconut Rum or the Bounty Chocolates or the good old simple local bakery-made Coconut Macaroons.
But then who doesn’t like coconut macaroons? It’s a sweet comforting flavour that makes you happy.

This time for dad’s birthday I had other plans…. instead of a cake I wanted to make Cream Rolls or Cream Horns for him. Something he had been telling me to make for almost 4 years now, but I always shied away from them.

So while the cream horns were in the making (recipe coming up in my next post), I had time at my hand and thought that a birthday is never complete without a cake. So I set off looking for the right cake for him and instantly knew it had to be a coconut cake.
Found this absolutely amazing recipe, tweaked it a bit and voila….one of the best cakes I’ve ever made :-). Absolutely happy with the results and everyone loved it !!

Coconut Colada Pound Cake


175 g, ¾ cup Softened Butter
175 ml, ¾ cup Coconut Milk
290 g, 1 ½ cups Regular Sugar
4 – 6 tbsps Desiccated Coconut
225 g, 1 ¾ cups Plain / All purpose Flour (sieved)
1 ½ tsp Baking Powder
3 Eggs
1 tsp Vanilla Essence
For the Topping
4 tbsps Coconut Milk
1 -2 tbsps Desiccated / shredded coconut for sprinkling

1. Heat oven to 180 C. Grease and line your baking tin. If using a Bundt Mould, just grease it. ( I used a bundt mould)
2. Sieve the flour and baking powder together.
3. Cream the butter and sugar until a pale light colour.
4. Add eggs, one at a time on a low speed setting. If the mixture starts to curdle or split, add a spoonful of your sieved flour.
5. Add half the coconut milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the desiccated coconut and vanilla essence.
6. Transfer the cake mixture to the greased and lined cake mould and bake in a preheated oven at 180 C for one hour or till the cake is done. (Test with a think skewer. It’s ready if the skewer comes out clean once inserted on the side of the cake).
7. While the cake is baking take the coconut and toast is lightly till golden brown. Be careful, it browns quickly.

8. When the cake is done, take it out of the oven and leave in the cake tin until cool. Whilst the cake is still HOT, using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake. Gently pour the coconut milk all over the surface of the cake, distributing evenly with a brush if needed. The cake will quickly absorb the liquid. Then immediately sprinkle the dried coconut all over so it sticks.

Happy Baking !!

Khao Suey | Burmese Noodle Dish with Chicken Gravy

I was introduced to Khao Suey by a friend sometime ago.
What a simple dish with a symphony of flavours and undertones of textures – all in one bite.
One of the best One-pot Meals I’ve ever had. It is a Burmese staple dish, also prepared with pork or mutton (I cook it with chicken). Though traditionally Burmese in origin, the dish is also very popular in parts of South East Asia like Thailand and Malaysia.

So I was at a friend’s place when we decided to order out and she wanted me to try out this amazingly delish dish ! I remember, not being able to finish it and she insisted I take a doggy pack back home for KJ.
KJ loved it instantly (for the native love of coconut) and for a couple of times we went all the way to the other end of the town (which is some 2 hours away) only to pick up this dish from the Burmese joint but soon the recipe was sourced at home and now there is no stopping…. Khao Suey is now a regular dish for Sunday afternoons followed by a siesta !! Simply Heaven !!

Khao Suey

1 packet Noodles

½ kg boneless chicken thigh pieces cut into bite sized pieces

3-4 onions chopped fine

6-7 cloves garlic grated together with

1 ½ ” of ginger

2-3 tbsp besan (gram flour)

400 ml Coconut Milk 

1/2 tsp Haldi

1/2 tsp Chilli Powder 

Salt to taste


Chopped spring onions

Deep fried sliced onions

Chopped coriander

Chopped green chillies

Fried garlic flakes

Boiled egg chopped small

Noodles (raw) fried

Peanuts – fried / roasted broken into pieces

Lime cut into quarters


1. Fry onions till soft. Do not brown. 

2. Add ginger, garlic paste. Fry till it smells like it is done, approx. 3-4 minutes. 

3. Add the chicken, turmeric and chilli powder. Fry till the chicken turns white and is coated well with the spices. Basically the chicken should be 70% cooked.

4. Remove the chicken from the pan and in the same pan add besan and dry roast till aroma rises. Add a 400 ml of water or chicken stalk. Keep whisking continuously so that no lumps are formed.  

5. Now add coconut milk. Also add the salt now. Bring to boil and let it simmer till the gravy thickens. Add the chicken pieces and give it a boil or two. 

6. For the noodles, boil water. Enough to cover the noodles. Put in noodles only after water starts boiling for 7 minutes. Add a pinch of salt, a tsp of oil and a garlic pod to the water along with the noodles. Strain and let it sit for about 7 minutes. 

To Serve:

Serve in a bowl – first the noodles, top it with the gravy generously till the noodles are well covered and top with the all the garnish.

Happy Cooking !!

My First Daring Cooks Challenge Aug. ’11 – Appam & Chicken Stew

This month I enrolled into the  The Daring Kitchen community and got my approvals for the Daring Cooks. I’m all excited to be a part of this wonderful food bloggers community where every month is a new cooking challenge at hand. An opportunity to try something new…..something I may have done before and more often than not ….not done before !!

The Daring Cooks Challenge for the month of August was Appams with an accompaniment. This wonderful Challenge was hosted by Mary of Mary Mary Culinary . I made Appams with Chicken Stew.
Though this may not be my 1st official challenge but I was excited and determined to do this all the same. For those of you who know me, will know my love for Appams. So how could I not participate in this challenge?
Though my submission is a little late as I became a part of this community on the day the challenge ended, however, I still had some time at hand to submit the post, so I went ahead with it.
I’m not new to Appams and they are not new to me. I make them often (for the love of South Indian Cuisine and being married to a South Indian)

Appams, also known as Hoppers or Appa in Sinhala (National Language of Sri Lanka) are a traditional rice flour pancake dish from Kerala and is also found in Sri Lanka where they call it hoppers or appa.
They are cooked in a special type of skillet or pan which looks like a small wok, though it is shallower, and is called an Appachatti (Appa meaning Appams and Chatti meaning pan in which you cook appams). Tradionally, it is an iron wok, though one can easily find the non stick versions as well.

Nowadays we use some cooked rice and dry yeast for fermenting the appam batter, however traditionally Toddy is used to ferment the batter instead of yeast. (Toddy is the sap taken from the inflorescence of the palm or coconut trees).
In Kerala one still may find places where Appam batter is fermented with Toddy.

Besides the plain appams, there is also the Egg Appam where you break an egg on the appam while it is being cooked or the Milk Appam where you pour a little coconut milk on the appam while it is cooking and cover and let it cook through.

Dear Mary thank you for hosting such a wonderful challenge, I loved every bit of it. This is my take on Appams. I’ve made both plain as well as egg appams here.

Appams with Chicken Stew

1 ½ cups (300g) Raw Rice (the uncooked regular rice we eat)
1 ½ tsp Active Dry Yeast
2 tsps Sugar
½ cup (120 ml) of coconut water or water, room temperature
1 ½ tbsps Cooked Rice (I used almost half a cup of boiled rice)
½ tsp Salt
About ½ cup (120 ml) thick coconut milk (I use half a cup of freshly grated coconut instead)


  1. Soak the raw rice in 4 to 5 cups of water for 3 hours. You can soak it overnight as well.
  2. Dissolve the sugar in the coconut water or plain water and add the yeast. Set aside in a warm area for 10-15 minutes, until very frothy.
  3. Drain the rice and grind it in a blender with the yeast mixture and coconut to make a smooth batter. You can add a bit of extra water if needed. Add the cooked rice, and grind/blend to combine well. You can see that it is not completely smooth, but very thick—that’s about right.
  4. Pour into a large bowl, cover and leave in a warm place for 8-12 hours. You not only want the mixture to rise and collapse, but to ferment. When it is ready, it will have a slightly sour and distinctly yeasty smell. Don’t worry–they are mild tasting when cooked!
  5. Heat your pan over medium heat. Wipe a few drops of oil over it using a paper towel. Stir the batter and pour in 3-4 tablespoons, depending on the size of the pan. Working quickly, hold the handle(s) and give the pan a quick swirl so that the batter comes to the top edge. Swirl once only, as you want the edges to be thin and lacy.
  6. Cover the pan and cook for about 2 minutes. Uncover and check. The center should have puffed up a bit, and will be shiny, but dry to the touch. When ready, loosen the edges with a small spatula and serve immediately. These need to be served hot out of the pan.
  7. I have also made a variant of the plain appam called the Egg Appam. Once you swirl the batter in the skillet, break and egg and cover and let it cook. once done, season with salt and paprika powder and serve.
  8. Make another, and another…
  9. I have found that the leftover batter can be refrigerated for 2-5 days if kept in an air tight container.
The Chicken Stew

200 ml Thick Coconut Milk (I used Dabur Coconut Milk)
Boneless Chicken 250 g
1 Medium size Potato (chopped into medium size pieces)
1 Carrot (chopped into 1 cm cubes)
1 Large Onion (chopped into small pieces)
3 cloves of Garlic (finely chopped)
1″ piece Ginger (finely chopped)
2 Green Chillies Chopped
4-5 Curry Leaves roughly torn
1 sprig Curry Leaves for Garnish
4 Cloves
2 Green Cardamoms
1″ Stick Cinnamon
2 tbsp Oil
3/4 cup Water
  1. Heat Oil in a pressure cooker. (If you do not have a pressure cooker, you can use a deep pan, and follow the  same steps, only the chicken cooking time will increase a little).
  2. All the dry spices (cloves, cardamom and cinnamon). Saute` till they leave a mild aroma. At this point add the ginger, garlic and green chillies. Saute` again till garlic turns a light golden in colour. 
  3. Now add the onions and sweat them a little. Add the carrots and potatoes and saute`. Now add the chicken and saute` till the chicken changes colour (for about 2 minutes). Add salt to taste and a little paprika powder.
  4. Add water. (The water should just be enough to cover the chicken). Pressure cook for about 10 minutes or till you hear 3-4 whistles. Turn the gas off.
  5. Once the cooker cools a bit, open it, add the coconut milk. mix well. Turn the gas on and let it simmer for about 10 minutes (till the coconut milk flavour seeps into the chicken and vegetables).
  6. Garnish with Curry Leaves and Serve Hot with Appams.
Chicken Stew also goes very well with steamed bread, rice, or parantha.