Peanut Satay Sauce

You need:

- 2 tbs creamy peanut butter
- 1 tsp soya sauce
- 2 tbs coconut milk
- A little sugar
- A little lime juice
- A pinch of garlic powder.

Mix them up together, garnish with a little chopped green onion.

Serve it with Korean BBQ Pork (Click here)

Korean BBQ Pork with Peanut Satay Sauce.

Serves 4 persons.

Ingredients:

- 4 Boneless Pork chops.
- For the marinade:
- Half a cup light soya Sauce.
- 1 tbs brown sugar.
- 2 tbs minced garlic-ginger.
- 1 tbs rice wine vinegar.
- 1 tbs corn starch.
- 1 whole stalk minced green onion.
- 1 tbs hot sauce.
- A pinch of black pepper.
- A quarter cup veg oil.

To prepare:

Mix all the above ingredients and marinate the pork chops for a few hours.

Heat a griddle till it is hot and generously brush it with some veg oil. Place the pork chops on the hot griddle and cook each side for 3-4 mins. Take them off the heat and cover them for some time.

Then slice them thin and serve hot with rice and salad. I served them with Peanut Satay sauce (click here).

VEG) Sauteed Snap Peas

Ingredients:

- 1 cup washed, peeled and cleaned Snap Peas.
- 1 tbs butter.
- Salt for taste.
- 1 tsp garlic powder (optional).
- 1/2 tsp sugar.

In a pan pour in half cup of water and throw in the snap peas. Allow it to boil for few minutes making sure it retains the green color. Throw away the excess water once the peas are parboiled.
Shock the snap peas with very cold water. Heat butter in a pan, throw in the peas, salt and sugar. Saute it until the snap peas look shiny and buttery. Sprinkle it with the garlic powder and serve it with grilled fish. (Or, as in the picture, I had served it with potato and fontina cheese bake).

(VEG) Snow Peas Pilaff with Fried Paneer (rice dish)

Ingredients:

- 1 cup of Basmati Rice (you can cook it with brown Basmati Rice too), washed and dried.
- 1 cup of washed snow peas, with tips cut off .
- 1 cup of fried Paneer.
- Salt and sugar for taste.
- A pinch of saffron soaked in about 2 tbs of warm milk.
- 2 cups of water for cooking the rice.
- 2 whole cardamom (big).
- 11/2 tsp garam masala (small cardamom, cinnamon and cloves powdered together).
- 1 whole bay leaf.
- 1 tsp ghee (clarified butter).
- 1 tbs raisins (optional).

Heat some vegetable oil in a wok, put in the bay leaf, ghee and the whole big cardamom. Put the washed rice in the wok and stir it with the oil. Put salt and 1-1/2 tsp sugar, mix it with the rice.
When the rice looks fried enough, pour in two cups of water. Make sure the water level is one inch above the level of the rice. As the water starts to boil, lower the heat and cover. When the rice is parboiled, throw in the snowpeas, paneer and ground garam masala. Leave the cover on until the water has fully dried and the rice is cooked. It should be "al dente". Take the wok off the heat and fluff the rice gently with a spatula. Then sprinkle the saffron soaked milk and the raisins over the rice. Mix it gently with the rice. Serve hot.