Hola, I am so happy, finally I can channeling my free time, just few hours of free time though, with something productive with reading a lot of books *yeah for me that is something productive, at least for my mind, I used to be books worm haha. And when I am happy with the high spirit I can be super creative  *being creative meaning I’d explore odd thing, no matter how the outcome, I’d be ready, thing that I really grateful. I think if you reading enough of my post you’d recognise how random I am on food, married ingredient with this and that, odd combo, but I think that is what make things interesting, right?

When I made this peanut and cashew butter sauce The recipe are here, usually I’d made some extra to be stored in a fridge, for something that delicious and instant, even my husband will just ate it as it is *haha.

In this post, I’d just maybe give you some idea on how I enjoy it, this is just two recipe and you can create limitless option, I’d post something later if I make another batch of this condiment, unfortunately I just finish them *hehe. The first dishes I made using this condiment was, soba noodle with peanut butter and cashew butter sauce top with assorted veggies, and second dishes I made was grilled veggies in Thai marinated drizzled with peanut and cashew butter sauce. SO let just straight go to the kitchen

SOBA NOODLE WITH PEANUT AND CASHEW BUTTER SAUCE

This dishes was inspired by Donal Skehan dishes, it is almost similar dishes though, but I made my own version of peanut butter sauce, and put a lot of vegetable I love, in my own version. Clap-clap lets go to the kitchen, this recipe are super easy and quick as long as you already have the peanut butter sauce in hand.

INGREDIENT

• 1 handful soba noodle, and cooked them according the instruction on their package. I cooked them al dente as cooking a pasta. And the soba noodle I have is already divide per portion
• 3-4 tbs thick peanut and cashew butter sauce, no need to add some water, just thick and delicious
• Vegetable of your choices, I have bean sprout, scallion, cherry tomatoes and radishes

HOW TO

1. Cook the soba noodle according the instruction, I cooked them al dente as a pasta. Quick drain them, add the peanut and cashew butter sauce and mix them thoroughly
2. Topping with the vegetable of your preference, dress them well
3. Ready to be enjoy, easy and yummieh

GRILLED VEGGIES IN THAI INSPIRED MARINATED WITH PEANUT AND CASHEW BUTTER SAUCE

This also left over veggies from my vegan pho noodle *recipe later, please stay with me. So this productive weekend, when I made like 3-4 dishes in one day, while I still can stay relax with my kids, I have some left over from my breakfast vegan pho noodle. In this dishes, I used grilled marinated veggies with thai seasoning, the recipe is from here, the taste are so complex, with the sweetness of the veggies, the freshness of the marinated, and the savoury of peanut-cashew butter sauce, I just need some tapioca cracker, and my life will be complete haha. Come join me into my kitchen, I’d be happily serve you *wink

INGREDIENT

• 2-3 tbs Thai inspire marinated, THAI INSPIRED MARINATED
• 1 zucchini
• 1 eggplant or aubergine (I love aubergine, the name are rather sexy to me *haha)
• 1 or half avocado, slice them beautifully
• 2-3 tbs peanut and cashew butter sauce
• 1-2 scallion, slice them according your preference, I julienne them
• 3-4 stalk of coriander leaf
• 2-3 cherry tomatoes, quarter them
• If you have bean sprout this dishes will be even more tastier
• Chilli flake for sprinkle, I like it HOT

HOW TO

1. Slice the Zucchini and an aubergine according your preference, and marinated them for at least 30 minute
2. In hot grill under medium heat, grilled the veggies, until it cooked and left beautiful burn mark
3. Take the veggies from the grilled, plate them with the complement you have in hand and drizzle with the peanut-cashew butter sauce and sprinkle the chilli flake
4. Plate them with the artsy sense, so you can’t wait to devour them *wink