Oh my heck. It has been forever and a day since I've done any serious cooking and blogging. But for a good reason...
Last month, Dean and I relocated into a new kitchen (well... technically more than just a kitchen) and so the past few weeks have been filled with packing, garage sales, moving, and unpacking. I don't know what we would do if it were not for frozen pizza, Subway, and Taco Bell. This was probably one of the most horrendous moves I've ever been through. It started with a fall from a ladder (me) and ended with a broken nose (Dean). And no, I didn't punch him! But very luckily, my back and Dean's nose are more or less in one piece. And Zoe and Rocco seem to finally be adjusting to life in the new place
But back to the kitchen. We've got cabinets galore and yet they still don't seem to fit all my kitchen crap.. er I mean stuff. As you can see, the kitchen is one of the straightshot variety which is going to take some getting used to. And this is the first time I've ever had stainless appliances so if any of y'all have any recommendations for keeping them smudge free (aside from not touching them) then please let me know. I'm very much looking forward to settling in and taking advantage of all the great counter space.
Dean and I hosted our very first slightly impromptu dinner party recently. We were joined by our old neighbors Dennis and Jean (and Rocco's best friend Mina who has recovered very nicely from her mysterious illness) as well as our new neighbor family E, C, P, and S as well as our new neighbor C (not sure if they want their names mentioned so just initials for now). One of my favorite dishes from the evening was this peanut panang sauce based on a recipe I found in Thailand: The Beautiful Cookbook.
This is a very versatile sauce that went well with some of the other dishes I served, including the pan-roasted cauliflower with cumin seeds (shown in the picture) as well as the fried tofu, fried wontons, and Thai BBQ Chicken. It would also make for a nice sauce for a satay. For those with weak tolerance for spice, be careful as this dish does pack a bit of heat. This sauce is so easy to make yet tastes deliciously complicated.
PEANUT PANANG SAUCE
2 tablespoons panang curry paste
1 can (14 oz) of lite coconut milk
1 cup peanut butter
1/4 cup fish sauce
1) Add all the ingredients into a sauce pan over medium heat.
2) Simmer on medium low heat for 10 minutes.
Makes about 2 cups of sauce.
Ed's 1st Note: To make things simple, I used a canned curry paste. You can also use red curry paste if you can't find the panang.
Ed's 2nd Note: I like to use extra crunchy peanut butter.