We first had both of these dishes at a friend's house (meet them here and here!)
Peanut Sauce (for Swimming Rama)
1/2 cup peanut butter
1/4 cup soy sauce (I use lite sodium)
Juice of 1/2 lime
1/2 - 1 tsp garlic chili paste
1 cup chicken broth
1/2 can coconut milk (I use lite coconut milk)
|from TalkofTomatoes.com (she made this recipe!)|
1/2 - 1lb of cooked chicken shredded with a fork (grilled, roasted, baked - whatever is easiest. This is also a great recipe for using up extra cooked chicken!)
Fresh spinach 1lb.
Mix ingredients together (except chicken & spinach) and boil for 4 minutes.
Lay spinach on a platter, top with cooked chicken, then pour hot sauce over the top. If you like it crunchy, just add in some crushed peanuts after you have it on the platter. Serve with additional garlic chili paste. (note: Chicken doesn't have to be hot - the heat of the sauce will warm the chicken.)
(Recipe courtesy Alton Brown, 2005, recipe altered)
• 2 pounds carrots , approximately 12 to 15 medium
• 1/2 cup mayonnaise
• Pinch kosher salt
• 1/4 cup sugar
• 1/2 cup raisins
• 2 teaspoons curry powder
• 1 teaspoon minced garlic
• Pinch celery seed and/or caraway seed, optional
Wash the carrots and peel, if necessary. Using a vegetable peeler, cut the carrots into wide noodle-shaped strips.
In a large mixing bowl whisk together the mayonnaise, salt, sugar, raisins, curry powder, garlic, and celery seed and/or caraway seed, if using. Add the carrots and toss to combine. Serve immediately or refrigerate for 1 hour to serve cold.
(Crushed pineapple, well-drained, may also be added to this recipe)