Spicy Thai Peanut Dip

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There was a large pile of unopened mail waiting for me at home upon my return from China a week ago. It took me a few days to sort them all out.  It’s quite a chore, but sometimes there are pleasant surprises within the pile.  A couple of days ago, I opened a package and found a bottle of Pic’s Really Good Crunchy Peanut Butter and a bottle of dry roasted peanuts from New Zealand.  Our whole family have been enjoying the peanut butter in the past couple of days. We love the pure and intense peanut flavor in this very simple and delicious peanut butter with only two ingredients – peanuts and sea salt. I have written in previous blogs about my love for peanuts, be it peanut chocolate fudge or peanut chocolate ice cream pie or noodles with Asian peanut sauce. There is definitely a peanut loving gene in my body.

I made a spicy Thai peanut dip for the okra that I found in the farmer’s market. I blanched the okra in boiling water for less than a minute. I then rinsed it in cold water and drained it. Within 10 minutes there was a simple, satisfying low carb meal on the table. You can use the dip for any number of vegetables of your choice: carrots, celery, turnip, cucumber… You can even use it as a sauce for noodles.  

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Spicy Thai Peanut Dip

Ingredients:

2 tablespoons peanut butter (I used Pic’s Really Good Crunchy Peanut Butter)

1 1/2 tablespoon light soy sauce

1 tablespoon rice vinegar

1 teaspoon hoisin sauce

1 teaspoon xylitol or sugar

1 teaspoon lime juice

1 to 2 teaspoons Sriracha (depending on how spicy you want the dip to be)

1/4 teaspoon minced garlic (optional)

1/4 teaspoon grated ginger (optional)

1 teaspoon pure sesame oil (optional)

Chopped green onion, crushed peanuts and chili peppers for garnish

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Preparation:

Using a big spoon or your fingers, mix all the ingredients together. Garnish with chopped green onion and chili flakers.

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Caprese Salad

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Caprese Salad

Audrey and I spent 5 weeks in China where we worked on a Chinese comedy about the art of traditional Chinese cooking. I played a character by the name of Tom, which in Chinese sounds like Mother of Soup汤母, and Audrey played the young version of my character in the flashback.  We stayed in a hot spring resort in the boondocks of Xing Yang by the Yellow River.  Everyday, the production brought us two three-tiered lunch boxes with staples such as stir fried tomato with eggs, bell pepper with shredded pork, braised eggplant or mutton radish soup. After two weeks, Audrey groaned whenever those shiny tin boxes were delivered to us and she craved for caprese salad and pizza. When I had a day off, we drove for an hour to the nearest large city of Zheng Zhou in search of them.  We found pizza in a shopping mall, but no one there had heard of caprese salad.

Naturally that was the first thing we ate when we came home. And we have been enjoying it almost every other day. A little deprivation does wonders to renew your appreciation of something you took for granted. I have been jet lagged and there is so much to catch up around the house after a long absence. This caprese salad is not only delicious, it is also the easiest meal to make.  The trick is to buy the best quality tomatoes and fresh mozzarella. Drizzle with the best quality balsamic cream or glaze and olive oil.

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Caprese Salad

Ingredients:

Cherry tomatoes (halved)

Fresh baby mozzarella balls (halved)

Fresh basil leaves

Extra virgin olive oil

Balsamic Glaze or balsamic cream

Salt and pepper

Preparation:

Half the cherry tomatoes and the mozzarella balls. sprinkle with fresh basil leaves. Drizzle with balsamic glaze and extra virgin olive oil.

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