Cook­ing with Pic’s Crunchy Peanut But­ter

Cuisine - - THE MAKER -


When I dis­cov­ered Pic’s Peanut But­ter at the Nel­son mar­ket over a decade ago, I was hooked, and would of­ten or­der it on­line. Now it’s in su­per­mar­kets ev­ery­where, much to my de­light. It can’t be beaten on a piece of Vo­gel’s, but at my house it of­ten makes its way into a meal too.


100g 5mm-thick rice noo­dles 3 ta­ble­spoons palm sugar,

finely grated or chopped 3 ta­ble­spoons fish sauce 2 ta­ble­spoons ta­marind puree 2 ta­ble­spoons crunchy peanut but­ter 3 ta­ble­spoons veg­etable oil 2 pieces skin-on salmon fil­let 2 cloves gar­lic, sliced 1 shal­lot, thinly sliced 2 eggs 1 bunch Chi­nese chives (or use spring

onions), sliced into 2cm pieces 250g packet bean sprouts 2 ta­ble­spoons roughly chopped roasted peanuts, 2-3 ta­ble­spoons fried shal­lots and lime wedges to serve Soak the noo­dles in cold wa­ter for 30 min­utes – they should still be quite firm. Make the sauce by putting the palm sugar, fish sauce and ta­marind in a small saucepan and gen­tly heat­ing un­til the sugar has dis­solved. Re­move from the heat and add the peanut but­ter. Set aside.

In a large wok, heat 1 ta­ble­spoon of the oil, add the salmon, cook for 2-3 min­utes each side, then re­move and set aside. Add the re­main­ing oil, the drained noo­dles and half the sauce and stir con­stantly for a minute. If the noo­dles at this point seem a lit­tle un­der­cooked, add a ta­ble­spoon or two of wa­ter. Push the noo­dles to one side of the wok and add the gar­lic and shal­lot. Stir well for a minute un­til be­gin­ning to colour. Toss the noo­dles with the gar­lic and shal­lot, then push to the side again and break in the eggs. Break up with a spat­ula, then leave for a minute or so, flip over and break into smaller pieces.

Turn off the heat, add the chives and bean sprouts and com­bine all the in­gre­di­ents to­gether. Al­low the chives and bean sprouts to wilt slightly. Taste and add a lit­tle more of the sauce if needed and ad­just with ex­tra fish sauce, sugar, lime juice and chilli flakes as nec­es­sary. Di­vide be­tween two plates. Break up the salmon and add to the plates, scat­ter­ing with the peanuts and shal­lots and serv­ing with lime wedges. (DF) (GF) (HF)

Veg­e­tar­ian gado gado

Cook a chopped shal­lot in sun­flower oil with a cou­ple of cloves of chopped gar­lic, ½ chopped red chilli, a thinly sliced lemon­grass stalk, 1 ta­ble­spoon soy sauce, 1 ta­ble­spoon rice vine­gar, ¼ cup crunchy peanut but­ter, ½ cup co­conut milk and 1 tea­spoon brown sugar or palm sugar. Bring to a gen­tle sim­mer and cook for a minute or two. Ad­just sea­son­ings as re­quired. Serve a plat­ter of soft- or hard-boiled eggs and veg­eta­bles such as boiled new potato, blanched green beans, shred­ded cab­bage, as­para­gus, cu­cum­ber, toma­toes and car­rots with the peanut sauce and lime wedges.

Pork curry with co­conut

Fry 500g pork stir-fry (or thinly cut steaks) to brown. Add sliced shal­lot, a sliced lemon­grass stalk and a few kaf­fir lime leaves and fry for an­other minute. Add 1-2 ta­ble­spoons red curry paste, 1 cup chicken stock or wa­ter, ½ cup co­conut milk and 2 ta­ble­spoons crunchy peanut but­ter and bring to a gen­tle sim­mer. Add bam­boo shoots and bean sprouts. Ad­just sea­son­ing with fish sauce and lime juice. Serve with rice and greens. CRED­ITS White and grey speck­led plates (gnoc­chi), Richard Nay­lor Ce­ram­ics; speck­led plates (sch­nitzel), Holly Hous­ton Ce­ram­ics; wooden cup, Walk in the Park; white bowls, Betty Chung Ce­ram­ics. For full de­tails, see Cred­its In­dex.

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