The Best Miso-Peanut-Coconut-Chilli-Turmeric Sauce

This is a totally magic sauce – it makes every dish you use it in very special. I use it in a hundred different ways – so many, you might want to make a double recipe. It will keep for 2 – 3 weeks in the fridge and it reheats easily.

The sauce is a combination of sweet, chilli and sour, with the tempering of the coconut milk and peanut butter. The sour flavours are layered in a tantalising way – you have palm vinegar or rice vinegar, lime juice, umaboshi and tamarind, and yet it is not too much. The sweet is layered with sweet soy and palm sugar. The heat comes from fresh green chillies and red chilli jam or paste. I usually have this one and this complex-flavoured one on hand – you can use what is in your cupboards, or you might like to make one of these so that you have some on hand. As always, because chilli pastes vary in heat level (and so does your tolerance), adjust the amounts in the recipe to your preference.

The sauce is a brown one though, or beige rather, from the soy, sugar and tamarind. But don’t mind that, it is delicious. Normally I would throw a heap of coriander leaves on top of the dish, but thanks to the record-breaking heatwaves we have had, the coriander fields are burnt to a crisp. However, do scatter some chopped peanuts over the top of your dishes using this sauce.

How is this sauce used? I drizzle the sauce on soups. Dunk noodles in it. It makes a wonderful sauce for deep fried tofu, or baked sweet potato, or steamed snake beans (or all 3 together). It goes beautifully drizzled over steamed, grilled or baked vegetables. Mix it through salads, especially Gado-Gado.  Pour around steamed dumplings.

You might like to read our Very Special Turmeric Recipes.

Similar dishes include Fried Tofu in Sweet Peanut Sauce, and How to Make Nut Butters.

Browse all of our Peanut recipes and Peanut Sauces. Or explore our Late Summer dishes.

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Poha with Onions, Potato and Peanuts | Kanda Batata Poha

I made this for my daughter once, long ago, and she said, OMG, that is just like in India! I had this for breakfast every morning. Well, of course. She loves the aromas, especially while it is cooking. Me too.

Poha is steamed and rolled/flattened rice – make sure that you get this and not puffed rice. Poha comes in different thicknesses  – Nylon (very thin and crisp), Paper, Thin, Medium, Thick and Dagdi (thick and chewy). There are also poha types made from red rice and brown rice. For this dish, it is important that you use medium if you can. If you can only find fine poha, it won’t need soaking – rinsing will be enough to soften it sufficiently. Treat it gently. Thick and Dagdi poha will need more soaking.

Are you looking for other Poha dishes? Try Poha with Potatoes, Kanda Poha, Kolache Poha, and Poha with Banana, Honey and Coconut. You will also love Indian “Mashed Potatoes” – Potato Pallya.

Also try Aloo in Aloo and Dum Aloo.

Browse all of our other Poha recipes and all of our Indian recipes. Our Indian Essentials are here. All of our Snacks are here. Or simply explore our very easy Mid Spring recipes.

Also, feel free to browse vegetarian recipes from our first blog from 1995 – 2006, in our Retro Recipes series.

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Summer Roll Salad

Who does not like Summer Rolls, the South East Asian dish of crunchy ingredients wrapped in rice wrappers and served with a peanut sauce? They are so summery, refreshing and cooling.

This recipe deconstructs the Summer Rolls and turns it into a Salad. It is from Bittman’s 100 Salads. We are working our way through these and doing so has changed the way we eat quite significantly. Salads are definitely a part of our day now.

Are you after some South East Asian dishes? Try Sweet and Sour Cucumber Salad, Lightly Pickled Cucumber and Tofu Salad, Deep Fried Tofu with Peanut Sauce, and Spicy, Crunchy, Herby Salad.

Browse all of our Bittman Salads, or all of our many many Salads of all types. All of our South East Asian recipes are here. Or explore our Mid Summer dishes.

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Moraiya Kitchari | Barnyard Millet Kitdchari | Sama ki khichdi | Khichuri

Moraiya Kitchari is a delightful dish, healthy and nourishing. It is regularly made for Navratri fasting, Ekadashi fasting or any other time of Hindu fasting as it is an easily digestible dish. It is delicious in its own right – lightly spiced and less vigorous of taste than many Indian dishes, but don’t put it aside because of that. Try it with a wet curry like a yoghurt or besan curry, even a Poritha Kuzhambu! You will enjoy.

Moraiya is composed of tiny, white, round grains. In India, cereal grains are not consumed during fasts. Hence, Moraiya is a popular alternative, especially during Navratri. It is often used in place of rice, although it does not cook into separate grains like long grained rice. It is quite sticky when it is cooked and the grains stick together somewhat.

Are you looking for other Kitchari dishes? Try Moraiya Kitchari with Yoghurt, Sago, Peanuts and Potatoes Kitchari, Maharashtrian Kitchari with Masoor Sprouts, and a Simple Parsi Kitchari.

You might like to check to see whether we have posted other Moraiya recipes. You can browse all of our other Kitchari recipes. Our Indian recipes are here and our Indian Essentials here. Or explore our Early Spring dishes .

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Subudana Kitchari with Potatoes and Peanuts | Sago Khichuri | Sago Pilaf

Remember Kurma? If you are of a certain age, and Australian, you will recall his TV shows of vegetarian Indian cooking. He really was the first to bring Indian food to Australians in a way that made it easily comprehensible and easy to cook. He was a stickler for detail, and for this I love him. So many recipes out of India these days are low in detail, low in precision, and that allows others to take liberties with Indian recipes. Soon, Indian food is no longer Indian food, but some mish mash of regional differences and non-Indian preferences.

One small example. I am constantly frustrated by recipes that say “1 cup rice”. Which rice? Basmati? Short grained? Long grained? Red or white? A South Indian variety? or a North Indian Variety? And it can make a huge difference to the end result. Do you need rice that is harder? Softer? Sticks together? Separates beautifully? Kurma would never leave one in doubt.

We don’t use rice in this recipe, even though it is a kitchari. This recipe from Kurma uses sago. But as usual, Kurma is precise in all details.

Are you interested in other Sago recipes? Try Sago Pachadi, Sago Payasam, and Sago Coconut Payasam.

We have quite a number of Kitchari recipes, for example A Collection of Kitchari Recipes, Goan Bisibelebath, Maharashtrian Kitchari with Masoor SproutsGujarati Kitchari, Bengali Kitchari and Moraiya Kitchari with Yoghurt.

Or go with Sesame Potatoes.

Feel free to browse all Sago recipes, and all of our Kitchari Recipes. Browse our Indian recipes here and our Indian Essentials here. Or take some time to explore our Late Summer recipes.

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Tao Hou Tod | Thai Deep Fried Fresh Beancurd with Sweet Nut Sauce

This is incredibly delicious. Even if you are not a tofu eater, this dish will convert you. Who could not love deep fried tofu with peanuts? The sauce is divine.

We have been making this since around 2002, so quite a while. It is a Thai style dish, simple in its construction and flavours, but that very simplicity gives it a punchy flavour. It is a perfect light lunch with a salad, or a mid afternoon snack when dinner is still a long way off.

The act of deep frying the tofu changes the nature of it, from something bland and lacking much texture, to a beautiful textural addition to other dishes or on it own.

Similar recipes include Miso-Peanut-Coconut-Chilli-Turmeric Sauce, Sweet Potato and Deep Fried Tofu in Coconut Broth with Noodles, Thai Silken Tofu with Bean Sprouts and Broth.

You might also like our Tofu recipes here. Our Deep Fried Tofu recipes are here. Or you might like to browse SE Asian recipes . Check out our easy Late Spring recipes here too. Feel free to browse recipes from our Retro Recipes series – beautiful vegetarian recipes  from our first blog 1995 – 2005.

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Thai Lettuce Wraps

A light Thai dish for summer nights.

This is a a raw, Thai inspired lettuce wrapped dish, which is amazingly delicious, easy to make, and just as good as leftovers. The filling, made mainly of walnuts and mushrooms, is rather brown. Don’t let this put you off. It is wonderfully tasty.

These Thai Wraps are so simple to make,  and well worth experimenting with. We love the balance of flavours, adding lime juice as we ate.

Have a look at other Thai recipes. You might like to try Thai Steamed Eggplant with Sesame and Soy Dressing or Thai Betel Leaf Salad. Or be inspired by our Summer dishes here and here.

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Wombok and Radish Salad with Peanut Dressing | Nappa Cabbage Salad

Easy to make, delicious in taste and healthy as well.

You can’t help but look at this colourful salad and think of roughage, with all that cabbage and crunchy radish. How healthy! This salad is a surprising combination that works extremely well, and a lovely spicy peanut dressing that has many uses beyond this salad.

Are you looking for Cabbage recipes? Try Fancy Pants Coleslaw, Black Bean and Cabbage Salad with Orange Dressing, Waldorf Salad, Chilli Cabbage, Simple Cabbage Thoran, and Kimchi.

Similar Radish recipes include Raw Vegetable Salad with Mustardy Mayo Dressing, Radish Salad with Soy and Sesame, Braised, Glazed RadishesGlazed 5-Spice Tofu Salad with Cucumbers and Radishes, and Spicy Radish Salad with Coconut Milk.

You can browse all of our Cabbage Recipes or our extensive collection of Salad recipes. Or you might like to explore our Mid Autumn recipes.

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Roasted Capsicum, Tomato and Peanut Soup with Chipotle

A wonderful, smoky flavoured soup.

A dear friend was experiencing tough times, but he made this wonderful Autumnal Soup as one of his first experiments with cooking solo again! It was an instant success and did the rounds of many friends.

About 2 decades after first making this soup, I discovered its origin – it is from Cooking with Kurma by Kurma Das. Kurma is a Hare Krishna vegetarian cook and replaces all onions and garlic with asafoetida – that solves the puzzle of why this very Indian ingredient features in a Mexican-style soup.  Feel free to replace the asafoetida in the recipe with onions and garlic.

It is truly Autumn now, in that Adelaide sort of way, where the cold blues of summer disappear and the warm rich tones of autumn gradually make their way into one’s heart. Leaves of yellow and red and brown. Ash white of garlic skins. Red of pears, brown of pears. Red and green of apples. Yellow of quinces, red of pomegranates. The palette of autumn is magnificent indeed when in its full glory. And the scents! Apples, quinces, autumn roses. The last of coriander. Bog sage blowing blue in the breeze. Onion flowers wafting around. Tomatoes, the last of, so very sweet and juicy in autumn without that intense Summer sun. Just perfect for this soup.

For similar recipes, try Tomato-Garlic Soup with Tamarind and Spices, Cream of Roasted Swede Soup, Carrot and Roasted Tomato Soup, Rustic Red Lentil and Tomato Soup, and Tomato Soup with Feta.

Browse our other Tomato Soup Recipes, all of our many Soup Recipes, our Capsicum Recipes, and all of our Tomato recipes. Or simply explore our Late Autumn dishes.

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How to Make Gado-Gado

There is nothing like a good Gado-Gado – an Indonesian dish with a spicy peanut sauce. Make it at home for that special taste.

There is nothing like a fresh Gado-Gado. Make it at home for that special taste.

Feel free to browse recipes from our Retro Recipes series. You might also like our Indonesian recipes here. Or you might like to browse Peanut recipes here. Check out our easy Spring recipes here.

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