We love a stir fry in the xameliax household for a super quick and easy weekday dinner, but after a while the supermarket meal deals of beansprouts, chicken, packet sauce and noodles started to wear bit thin and i began experimenting with different ways to enjoy our oriental din dins without resorting to that takeaway menu! Introducing my super easy two course Asian feast certain to spice up your weeknight grub – Chicken Peanut Satay Skewers and Asian Salmon Rice Bowls…yum yum!
A couple of weeks ago the lovely people at BrandAlley sent through a giant box full of Typhoon goodies for me to have a play with and i have to say that i’ve been using them non-stop since the postman dropped them off. We’d been looking for a good quality wok for a while now and a chargrill plate as we cook a lot of steak, and even though we’ve wanted them for quite a while i didn’t think i’d get as much use out of them as i have been doing! Brand Alley are having a whopping sale at the moment on loads of Typhoon Cookware so be sure to take a look and bag yourself a bargain – you can’t beat quality kitchenware and that wonderful feeling of replacing your IKEA starter pan set with something a lot more substantial!
With Chinese New Year coming our way soon i think this would make great dinner party food inviting the ones you love round for some satay and sake. So get our your wok and start tossing that veg!
There are a million different Peanut Satay recipes floating around on the net but i wanted to keep this one simple and quick to do so i read a few techniques and cobbled together my four ingredient recipe for a super buttery and nutty sauce perfect for dipping!
Peanut Satay Dipping Sauce
(To serve two)
4 tbsps Peanut Butter
4 tbsps Coconut Milk
1 tbsp Soy Sauce
1 Clove Crushed Garlic
– Put all of your ingredients into a bowl and mix adding more soy sauce to taste.
– Sprinkle in a few extra peanuts and you’re good to go, it’s as easy as that!
I used my amazing new Cast Iron Typhoon Chargriller* to cook a few mini chicken breast fillets on some wooden skewers i had left over from my homemade Halloween Toffee Apples – DIY Chicken Satay in minutes! Presented on these adorable rectangular serving plates with mini dipping bowls from my Typhoon Porcelain Silk Serving Set* they make the ideal starter that looks and tastes fantastic in no time at all.
For main it’s one of my newest obsessions – The Asian Rice Bowl! Filled with fluffy brown rice, crunchy veg, tasty salmon and a delightful dressing you’ll be a convert in the time it takes for you to whip one up which isn’t long at all! The best thing about these rice bowls is once you’ve got the basics down you can swap the ingredients around to suit whatever you have in the cupboards. For these i picked up a Japanese Stir Fry Vegetable pack from Waitrose with tender stem broccoli, mange tout, beans and mooli and added some fresh spring onions, ccumber and avocado of my own when serving. I used my new Typhoon Steel Wok Set* for the first time that comes with these beautiful bamboo accessories and a none-stick finish. It’s the perfect size with nice high sides and a really sturdy handle, i was certainly impressed and i’m pleased to say that it’s become a real kitchen staple for us.
Asian Salmon Rice Bowls
Salmon Fillets (1 per person)
Stir Fry Vegetables of Choice: Tender Stem Broccoli, Fine Beans, Mange Toute, Mooli
– Pan fry your salmon for about 3-4 minutes each side depending on the thickness of your fish in a hot pan to add a chargrilled flavour to the skin
– Stir fry the vegetables in a little chili oil until slightly tender and chop your fresh greens
– Boil or heat your rice until cooked (i use Uncle Ben’s microwave rice packets for an even faster dinner!)
– Layer your bowl with the rice underneath, followed by warm stir fry vegetables, fresh greens and salmon on top
– Sprinkle with red chili and fresh coriander and serve right away
Soy Wasabi Dressing
2 tbsp Soy Sauce
2 tbsp Mirin
2 tbsp Wasabi Paste
1 tbsp Sesame Oil
– Mix your ingredients together in a bowl until combined as best as possible
– Pour lovingly over your rice bowls to infuse the salmon and rice underneath
I serve mine in these beautifully perfect rice bowls also from my Typhoon Porcelain Serving Set that come with little chopstick rests in the side – so cute!
This dinner is so quick to make you can have it all cooked and on the table within 40 minutes meaning there’s no excuse not to be eating super tasty food every night of the week. Why not try it with grilled chicken or even stir fry beef, play around with whatever takes your fancy and have fun in that kitchen. I can’t recommend these Typhoon kitchenware pieces enough, the quality is outstanding and they’re just so useful to have in your cupboard and this recipe is a real gem to keep in your cookery book too.
I’d love to see a piccy if you give my recipes a go – tweet me @xameliax! #CNYfeast