Spicy Sesame Noodles

These noodles are a strong food memory for me. The first time I can remember eating them was probably when I was four or five. I think we were at an outdoor picnic/concert that involved John Denver and a backdrop of the Rocky Mountains. As insane as that sounds, for 1985 in Denver, that was pretty hip. My mom has this recipe on heavy rotation for summer entertaining and they have always been one of my favorites. I made them this past weekend for a BBQ and as always they were enjoyed. I make a couple versions of this that are a bit healthier, but wanted to share the tried and true recipe from The Silver Palate cookbook because it is absolutely the best. I served them with these Vietnamese style Banh Mi Burgers that are incredible. Not your average BBQ and a hard sell, once tried by everyone they realized that regular cheeseburgers are great, but Banh Mi is so much  better. I highly recommend both of these recipes for your next outdoor dinner.

Spicy Sesame Noodles
The Silver Palate Cookbook
serves 6

1 lb thin linguine or other thin pasta
1/4 cup peanut oil
2 cups sesame mayonnaise (recipe follows)
drops of Szechuan hot chili oil to taste (look for it in the Asian food section)
8 scallions, trimmed, well rinsed, and cut diagonally into 1/2 inch pieces
Blanched asparagus tips, broccoli florets, or snow peas, for garnish (optional)

1. Bring 4 quarts of salted water to a boil in a large pot. Drop the linguine and cook until tender, but still firm. Drain toss in a mixing bowl with the peanut oil, and let cool to room temperature.

2. Whisk together the sesame mayonnaise and drops of the chili oil, to taste, in a small bowl. Do not hesitate to make it quite spicy; the noodles will absorb a lot of heat.

3. Add the scallions to the pasta, pour in the sesame mayonnaise, and toss gently. Cover and refrigerate until serving time. (Better if made day before or longer)

4. Toss the noddles again and add additional sesame mayonnaise if they seem dry. Arrange in a serving bowl and garnish with the asparagus, broccoli, or snow peas. Serve at room temperature (preferred) or cold.

Sesame Mayonnaise
makes 3 1/2 cups

1 whole egg
2 egg yolks
2 1/2 tablespoons rice vinegar (in Asian food section of market)
2 1/2 tablespoons soy sauce
3 tablespoons Dijon mustard
1/4 cup dark sesame oil (in Asian food section of market)
2 1/2 cups of corn oil (I used vegetable)
Szechuan style hot chili oil (optional, in Asian food section of market)

1. In a food processor or blender, process the whole egg, egg yolks, vinegar, soy sauce, and mustard for 1 minute.

2. With the motor still running, dribble in the sesame oil and then the corn oil in a slow, steady stream.

3. Season with drops of the chili oil if you use it, and scrape the mayonnaise into a bowl. Cover and refrigerate until ready to use.

Note: This is a great dip for crudite, served over steamed asparagus, or as a salad dressing as well.

Enjoy!
xo
Erin

Lemongrass-Cilantro Chicken

I am determined to try as many fresh, flavorful chicken dishes that I can find. Like you always hear, you can never have enough ways to prepare chicken. What I think everyone should have in their arsenal is at least three really great marinades that you can make easily and stick some chicken into before roasting or grilling, like this. You should also have one great recipe for cooking the whole bird like this one. And lastly, you should always cook a few extra pieces to have as leftovers you can cut up for a sandwich, wrap, throw in a salad, or just have for a snack. It is the best advice I can give you to stretch the time you already spent in the kitchen. This recipe had me at cilantro (which I know not everyone is a fan of and you could skip it or use flat leaf parsley instead) and lemongrass. You can find lemongrass by the fresh herbs in your market. It has amazing flavor and yes, tastes like lemons. I made the marinade for the chicken and the dipping sauce when I was cooking the day before. This way all you had to do was make some rice and grill the chicken the next day. Leftover chicken would be great in this salad and you could stretch this meal for lunch or dinner. If you are already cooking, think about what you could be making more of to turn into something else the next day. Honestly, it is every multitasking cook's secret weapon.

Lemongrass-Cilantro Chicken with Honey Dipping Sauce
Food & Wine Magazine, February 2011
serves 4

sauce
1/3 cup water
1 1/2 teaspoons sugar
2 teaspoons honey
1/4 teaspoon crushed red pepper
1 tablespoon white vinegar ( I used rice vinegar)
1 tablespoon Asian fish sauce (in Asian food section of market, it does not taste like fish)
Salt and Pepper to taste

chicken
2 large stalks of fresh lemongrass, cut into 1 inch pieces
1 packed cup chopped cilantro
4 large shallots, coarsely chopped
1/2 cup vegetable oil
4 boneless chicken chicken breasts halves, with skin (I used skinless and just grilled as usual)
salt and pepper
1 cup mint leaves (I used cilantro instead)
lime wedges for serving

1. Make the sauce: In a small saucepan, combine the water, sugar and honey and cook over moderate heat, stirring until the sugar has dissolved, about 1 minute. Pour the mixture into a heatproof bowl and add the crushed red pepper. Let cool to room temperature. Add the vinegar and fish sauce and season with salt and pepper.

2. Prepare the chicken: Using the side of a chef's knife or rolling pin, bruise the pieces of lemongrass. Transfer to a large, shallow dish. Add the cilantro, shallots and oil and mix well. Add the chicken and coat thoroughly with the marinade. Cover and refrigerate overnight. Bring the chicken to room temperature.

3. Light a grill or preheat a grill pan. Scrape the marinade off the chicken breasts. Season the chicken with salt and pepper and grill, skin side down, over moderately high heat until the skin is lightly charred and crisp, about 3 minutes. Move the chicken to a cooler part of the grill or reduce the heat to moderate and grill for 2 minutes longer. Turn the chicken and cook until white throughout about 5 minutes longer. Transfer the chicken to a cutting board and let rest for 5 minutes.

4. Slice the chicken crosswise 1/3 inch thick and transfer to plates (I skipped this). Sprinkle the chicken with the mint leaves and serve with the lime wedges. Pass the dipping sauce at the table. Serve with rice.

Make Ahead: The hone dipping sauce can be refrigerated for up to 2 days. Serve at room temperature.

Enjoy!
xoxo
Erin

Quick Vietnamese Noodle Soup with Beef

This soup has all the flavors that I love. Richness from the stock and soy, heat from the chili sauce, tartness from the lime, and noodles. I know noodles are not a flavor, but in my book they are the best thing on the planet. I found myself alone for the night and still wanted to make a great dinner. This soup was perfect as it took only 20 minutes to make and was great for leftovers. Best thing is that it is light, refreshing, and filling, which is not a combination you can find often. The recipe came from the March issue of Food & Wine which featured recipes that chefs make for themselves to keep slim. Rocco DiSpirito was the author of this and he really knows how to deliver delicious food with a light calorie count. As written by him this is only 160 calories per serving. I could not find the special noodle that he has listed. Although, I called around to some natural food stores, Trader Joe's, and Whole Foods and you may be able to find them at one of those in the refrigerated foods aisle. They are known as "Miracle Noodle" for their very low calorie count and are made of tofu or sweet potato. I substituted what I like best, which has more calories. But, I did not feel one ounce of guilt since the calorie count was still very, very low.

Quick Vietnamese Noodle Soup with Beef
Rocco DiSpirito, Food & Wine Magazine, March 2011
serves 4

3 cups chicken stock (I used beef stock)
2 cups water
1 tablespoon agave syrup (you can use honey also)
1 tablespoon finely grated ginger
1 tablespoon soy sauce
Two 8-oz packages shirataki noodles, rinsed and drained (I used Udon noodles, use any noodle and adjust cook time as necessary)
2 tablespoons fresh lime juice, plus lime wedges for serving
Salt and pepper
1/2 lb. trimmed beef tenderloin, very thinly sliced across the grain
1 teaspoon toasted sesame oil
1/2 cup chopped basil
1/4 cup chopped cilantro
1/4 cup chopped scallion
1 cup bean sprouts
Sriracha or other garlic-chili sauce for serving

1. In a large saucepan, combine the chicken stock with the water, agave syrup, grated ginger and soy sauce and bring to a boil. Add the noodles and simmer over low heat for 2 minutes. Add the lime juice and season with salt and pepper.

2. Using tongs, transfer the noodles to bowls. Add the beef to the noodles and ladle the hot broth on top. Drizzle with the sesame oil and top with the basil, cilantro, scallions and bean sprouts. Serve with lime wedges and chili sauce.

Note: If storing for leftovers, you can drop the meat into your leftover hot broth. Then just reheat when ready to eat. Serve topping with the oil, herbs, and bean sprouts, just like above.

Enjoy!
xo
Erin

DIY Dumplings

In an effort to switch up more normal stir-fry routine this week, I made my first attempt at steamed pot stickers. Always a favorite of mine and never left off the the take out order, pot stickers are Asian dumplings filled with meat or vegetables that are steamed and sometimes finished off pan-fried. I decided to forgo the extra pan-frying calories and just steam them. This first attempt turned out fantastic and with how easy they were to make, I might be making these when I am waiting for the rest of my take out to come to the door. You can buy wonton wrappers in the produce section of your market, usually they are by the herbs. They keep well and you can fill them with anything you would like. I have even filled them with sweet Nutella and fried them to make a fried ravioli dessert. You could easily also fill the wrappers with ricotta and herbs, fold over in a triangle and cook just like fresh pasta. The possibilities are really endless, so I hope you try this recipe and then experiment in your own kitchen with your extra wrappers!

Steamed Asian Dumplings

Forks & Amusement 2010

makes about 12 dumplings

For dipping sauce:

1/2 teaspoon of sesame oil

2 scallions, diced

1/4 cup of soy sauce

1/8 cup rice wine vinegar

1/2 teaspoon of garlic chili paste or other hot sauce

Whisk ingredients together and set aside

For dumplings:

vegetable oil for brushing the steamer

1/2 lb ground pork

1 garlic clove, minced

1/2 teaspoon sesame oil

2 scallions, diced

1/2 teaspoon freshly grated ginger

1 teaspoon soy sauce

salt & pepper

1 egg lightly beaten in a small bowl

12 wonton wrappers

Turn on a steamer, or place a pot with a steamer basket on the stove with water. Brush the metal steamer with vegetable oil so dumplings will not stick. Bring water to a boil, then turn heat down to medium-low.

Place the pork, garlic, sesame oil, scallion, ginger, soy sauce, pinch of salt and pepper in a medium sized bowl. Combine the ingredients well, but lightly, using a fork.

Place a wonton wrapper on a cutting board, brush the edges with the egg. Place a heaping teaspoon (almost double) of the meat mixture in the center of the wrapper. Bring all four corners of the wrapper up and seal each side together forming a little pillow. Repeat until you have used all of the meat mixture.

Place the dumplings in the steamer and cook for 10 minutes, or until the meat mixture is firm and cooked through. do not crowd the dumplings as they will stick to each other. I had to make it in two batches.

To serve, pour a little of the dipping sauce into a small serving bowl for each plate along with the hot dumplings.

Enjoy!

xoxo

Erin

BBQ Asian Sea Bass

I have been experimenting with grilling fish all summer and it is not easy. You need to pick the right type of fish, marinade, cooking temperature and vessel. This Asian sea bass turned out fantastic and finally came off the grill perfectly cooked. I made some spaghetti squash and a simple Asian slaw, which I included prep for below. I have to give a shout out to my grill master, my husband, for continuing to try these recipes! I usually just throw some protein at him and tell him to write down what he did. He nailed this one and it was so yummy. This is also a great week day meal if you are looking for a little detox from a heavy weekend. With football season here, this is perfect to make after a weekend of beer and wings.

BBQ Asian Sea Bass

Forks & Amusement 2010

serves 4

1/4 cup soy sauce

1 tablespoon fresh grated ginger

1/2 tablespoon chili garlic paste or hot sauce

2 scallions, chopped

1 clove garlic, minced

1 tablespoon sesame oil

1/4 cup rice wine vinegar

1 teaspoon honey

4 sea bass fillets, about 24 oz total (you could also use salmon or halibut for this as well)

Combine all of the ingredients, except the fish, in a bowl and whisk to combine well. Place fish fillets in a plastic resealable bag, pour marinade over the fish and seal up the bag. Massage the marinade into the fish gently, making sure to get it all over the fish. Refrigerate the fish for up to 2 hours and at least 30 minutes.

Heat grill to medium heat. Place a small saucepan over high heat. Take the fish out of the bag and pour the marinade into the pan. Bring to a boil and let reduce by half.

Meanwhile, place some aluminum foil over the grill and brush with oil. Place fillets skin side down on top of the foil and cook for 7 minutes or until you can see the sides of the fish begin to cook through. Flip the fillets and cook for an additional 5 minutes.

To serve, place a fillet on each plate and spoon the sauce over each fillet.

Serve with:

Spaghetti Squash:

Ingredients: spaghetti squash, olive oil, salt, pepper, ground cumin

Cut squash in half, spoon out the seeds. Place cut side up on a baking sheet and drizzle with olive oil, salt and pepper. Roast in oven at 350 degrees for 45 minutes. Allow to cool slightly. With a fork, rake the squash strands away from the skin and place in a bowl. Toss with butter, ground cumin, salt and pepper to taste.

Simple Asian Slaw

Ingredients: napa cabbage, carrots, red onion, cilantro, rice wine vinegar, light mayo or sour cream, lime, hot sauce, honey, sesame oil

Toss shredded napa cabbage, thinly sliced carrots, thinly sliced red onion and chopped cilantro in a bowl. In a small bowl combine 1/4 cup rice wine vinegar, 1/4 cup light mayo or sour cream, juice of half a lime, hot sauce to taste, a little honey and splash of sesame seed oil. Combine dressing with slaw and serve cold.

Enjoy!

xoxo

Erin

Take Out Gone Healthy

Just like most people on earth, there is always a day (or two!) in my week where I want nothing but to bring home the biggest bag of greasy take out that I can get. Thai and Chinese are favorites, as well as the ole' stand-by pizza. When I do order Chinese, or any Asian take out, I always order some sort of noodles. I found this recipe in one of those cookbooks next to the checkout in the market. I have never bought one, but this one had a giant picture of spaghetti carbonara on it and said "Light & Healthy." I was sold. I have not tried the carbonara yet, but I did stumble upon a Pork Lo Mein recipe that looked amazing and was just over 500 calories a serving. That is about half the calories of take out! I was impressed and had to share, this could easily stand in for a take out meal for me and I love the guilt-free part. You can substitute pork for chicken, beef, shrimp or even tofu for the protein. I also added in some other veggies I had around.

Pork Lo Mein

Light & Healthy 2010

serves 4

Ingredients:

3 tablespoons low-sodium soy sauce

2 tablespoons oyster sauce (in the Asian food section)

2 tablespoons sugar

1 tablespoon toasted sesame oil (in the Asian food section)

1/4 teaspoon five-spice powder (in the spice aisle)

1 lb. pork tenderloin, trimmed and sliced into thin strips, 1/4 inch thick and wide

1/4 teaspoon liquid smoke (optional, can find by the BBQ sauce)

1/2 cup low sodium chicken broth or stock

1 teaspoon cornstarch

4 1/2 teaspoons canola oil

2 garlic cloves, minced

2 teaspoons fresh grated ginger

1/4 cup Chinese rice cooking wine (in the Asian food section) or dry sherry

8 oz. shiitake mushrooms, stemmed and cut into thirds

4 scallions, white parts sliced thin and green parts cut into 1 inch pieces

1 small head of napa cabbage, halved, cored and sliced into 1/2 inch strips (about 4 cups)

12 oz fresh Chinese egg noodles or 8 oz dried linguine

1 tablespoon Asian chili-garlic sauce (in the Asian food section)

1. Whisk the soy sauce, oyster sauce, sugar, sesame oil, and five spice powder together in a small bowl. Transfer 3 tablespoons of the mixture to a zip-lock bag and add the pork and liquid smoke (if using). Press out the air, seal the bag and refrigerate for at least 15 minutes and up to 1 hour.

2. Whisk the broth and cornstarch into the remaining soy mixture and set aside. In a separate small bowl, mix 1/2 teaspoon of the canola oil, garlic, and ginger together and set aside.

3. Boil a large pot of water on the stove and cook your noodles according to the package. Drain and rinse under cool water, rake slightly to avoid them sticking together.

4. Meanwhile, heat 1 teaspoon of the canola oil in a 12 inch non-stick skillet over high heat until just smoking. Carefully add half the pork in a single layer, breaking up any clumps. Cook without stirring for 1 minute, then stir and continue to cook until the pork is lightly browned, 2 to 3 minutes more. Add 2 tablespoons of the wine to the skillet and cook, stirring constantly, until the liquid is reduced and the pork is well coated, 30 to 60 seconds. Transfer pork to clean bowl and repeat with 1 teaspoon more of canola oil, the remaining pork, and the remaining 2 tablespoons of wine. Remove from heat and wipe the skillet with a paper towel.

5. Return the skillet to high heat, add 1 teaspoon of canola oil and heat until just smoking. Add the mushrooms and cook, stirring occasionally, until light golden brown, 4 to 6 minutes. Add the scallion whites and greens and continue to cook, stirring occasionally, until wilted, 2 to 3 minutes. Transfer vegetables to bowl with pork.

6. Add the remaining 1 teaspoon canola oil and the cabbage to the skillet and cook, stirring occasionally, until spotty brown, 3 to 5 minutes. clear the center of the pan and add the garlic mixture. Cook, mashing the garlic mixture with the back of a spatula, until fragrant, about 1 minute. Stir garlic mixture into the cabbage.

7. Return the mushrooms and pork, along with any accumulated juices, to the skillet and stir to combine. Whisk the sauce to recombine and add it to the skillet. Cook, stirring constantly, until thickened, about 1 minute.

8. Add the noodles and garlic-chili sauce and stir to combine. Serve.

Enjoy!

xoxo

Erin

It's time to break out the grill!

Spring has officially arrived and I love seeing some of the new produce at the market and throwing everything possible on the grill. I also am a recipient of a new rice cooker, which I splurged on during my latest trip to Williams-Sonoma. This dinner includes the grill, my rice cooker and every one's spring fave, asparagus. You certainly do not need to use a rice cooker to cook your rice, but if you are looking for a fool proof one, I got the Panasonic model that they sell at WS. It took a long time to cook brown rice, but it was perfect when it was done. Best of all, you can make it during the day and it will keep it warm for you. Genius!

Grilled Cod with Soy, with Grilled Asparagus and Fried Rice

Forks & Amusement 2010

serves 2 very hungry people

Ingredients for the Fish:

1 lb fresh Cod or any firm white fish

2 tablespoons rice wine vinegar

1 teaspoon red pepper flakes

1 teaspoon dark sesame oil

salt & pepper

2 cloves of garlic, smashed

1 teaspoon fresh grated ginger

2 tablespoons soy sauce

1 teaspoon Dijon mustard

For the Asparagus:

1 bunch of fresh asparagus, chop off the woody ends

olive oil

salt and pepper

For the Fried Rice:

1 tablespoon olive oil

1/2 large onion, chopped

1 clove garlic, minced

1 teaspoon fresh grated ginger

4 oz shitake mushrooms (you can use whatever mushroom you prefer), roughly chopped

3 cups, cooked rice (you can cook on the stove, in rice cooker or even use leftover rice from take out!)

1 1/2 tablespoons soy sauce

1 teaspoon garlic chili paste (can be found in Asian food section, a great condiment for any Asian dish)

1 teaspoon dark sesame oil

1 scallion, finely diced

Whisk together all of the ingredients in a bowl except for the fish. Place fish in a resealable plastic bag and pour the marinade over the fish. Allow to sit in the fridge for 30 minutes to 2 hours.

Place asparagus in a bowl and drizzle with olive oil, salt and pepper. Toss until coated.

Place a large saute pan over medium heat and add the olive oil. Once pan is hot, add the onion and stir to coat with the oil. Cook 2 minutes until starting to become translucent, add the mushrooms and a pinch of salt. Stir to combine and cook until onions are translucent and mushrooms are cooked through, about 5 minutes. Add the garlic and ginger, stir and cook until fragrant, about 1 minute. Add the cooked rice, continue to stir and cook until rice is coated with vegetables and heated through. Add the soy and chili sauce, stir to combine. Remove rice from heat. Top with the drizzle of sesame oil and scallions. Keep warm until ready to serve.

Heat your grill to medium heat. Place the asparagus next to the heat source piled on top of each other. Place the fish on the heat source, skin side down for 5 minutes. Continue to mix the asparagus around every 1 or so to allow it to steam a bit, close lid in between turns. Flip fish and cook an additional 3-5 minutes or until fish is cooked through. Meanwhile spread asparagus out on grill and "char" for 5 minutes until slightly browned. Remove fish and asparagus from grill. Serve immediately with fried rice.

Enjoy!

xoxo

Erin

Vegetable Fried Rice with Eggs

I was recently in Hawaii and was so delighted every morning to have rice with my eggs in the morning. Not a totally unusual combination, but I was obsessed. So I tried to replicate a version of what I ate at home. What came out is a delicious, veggie-laden, fried rice made with bacon. This is just a new spin on your average bacon and eggs. I served it for dinner and I will absolutely be making this again and again.

Bacon Fried Rice with Fried Eggs

serves 4

1 cup long grain white rice

6 slices of good quality bacon diced (If on the thin side, use a couple extra)

1 teaspoon grated fresh ginger

1/2 large onion, diced

2 large leeks, cleaned well and diced ( just use the light green of the leek)

3/4 cup diced carrot

1/2 cup diced celery

3/4 cup roughly chopped mushrooms (I used baby bellas, but any would work)

1/2 cup bamboo shoots roughly chopped

1/2 cup of water chestnuts roughly chopped

1/2 cup rice wine vinegar unseasoned

1/2 cup reduced sodium soy sauce

8 eggs

Cook rice according to package.

Meanwhile, in a wok or large pan cook the bacon over medium heat until just browned and crispy. Turn off the heat and remove bacon quickly to a paper toweled lined plate. Remove all but 2 tablespoons of fat in the pan and turn the heat to medium-high. Once pan is very hot, carefully add the ginger, onion, leek, carrot, celery and mushrooms. Stir to coat vegetables in fat and combine. Allow to cook until vegetables are tender, but not burnt, about 10 minutes. (If you feel like your pan is way too hot, turn it down and continue to cook) Add the bamboo shoots and water chestnuts, stir to combine and allow to heat through, about 1 minute.

Add the rice wine vinegar slowly all over the pan to deglaze. With a wooden spoon, scrap the bottom of the pan to incorporate all of the browned bits into the vegetable mixture. Add the soy and stir to combine. Add the cooked rice and bacon. Continue to stir and cook the rice with the vegetables for 2 minutes until combined and delicious. Taste and add salt and pepper to taste. Remove from the heat and cover.

Over a very low flame, using a large pan that has been sprayed with cooking spray, crack the eggs carefully into the pan allowing enough room to flip over. Once the egg whites are opaque and almost cooked through, carefully flip them making sure not to break the yolk (although that happens all the time!). Cook on the other side for just a few minutes until egg whites have set. Immediately spoon a heaping portion of rice on a warmed plate and serve with two eggs on top. Top with some fresh ground pepper and serve immediately.

Yum, I want this again right now! You can add whatever vegetables you would like to this recipe. I also did not add any heat, but you could do so when you add the soy. This would also be a great side for any Asian inspired dinner. Forget the eggs and serve with a soy and ginger marinated steak or chicken breast!

Enjoy!

xoxo

Erin

On the lighter side.

Let me introduce you to one of my favorite salads, courtesy of Cooking Light. It's fresh, light, flavorful, easy to prepare and colorful. It involves one of my favorite grocery store buys: the rotisserie chicken. The recipe actually calls for turkey (as it was written for using Thanksgiving leftovers). I prefer chicken. Use what you like best!

Asian Chicken Salad
from Cooking Light, November 2001
to see a photo and read the nutrition facts provided (this is Cooking Light after all), click here

Yield: 4 servings (serving size: 1 3/4 cups)

Ingredients
Dressing:
1/4 cup rice vinegar
1/4 cup vegetable broth
1 tablespoon low-sodium soy sauce
2 teaspoons ground fresh ginger
2 teaspoons lime juice
1 teaspoon minced garlic
1 teaspoon peanut oil
1 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon sugar
1 serrano chile (remove the seeds unless you want a lot of heat)

Salad:
4 cups thinly sliced napa (Chinese) cabbage
3 cups shredded rotisserie chicken (or turkey)
1 cup red bell pepper strips (about 1 small pepper)
1/2 cup thinly sliced red onion
1/2 cup chopped fresh cilantro
1/4 cup sliced green onions
1 tablespoon dry-roasted peanuts, chopped

Preparation
To prepare the salad dressing, place the first 11 ingredients in a blender, and process until smooth.

To prepare the salad, combine the cabbage and remaining ingredients in a large bowl, and pour the dressing over the salad, tossing to coat.

I love to eat this with white rice (with extra chopped peanuts on top). Mmmm.

Enjoy!
XOXO