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The Cook Book

Peanut Chutney

Home » Written Recipes » Recipes » Sauces and Dips » Chutney » Peanut Chutney
Peanut Chutney ccexpress

Ingredients:

Peanut – ½ cup
Green chilies – 3
coriander leaves – a bunch
Cumin powder – 1 tbsp
Salt – to taste
Sugar – to taste

Method:

Soak peanuts in little water for half an hour. Shell them and keep aside.
Chop the green chilies. Blend the peanuts and chilies.
Add salt, sugar and cumin powder and mix again.
When serving add lemon juice.

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Chef  Willin Low Biography (Singapore)

Discover the culinary journey of Chef Willin Low, a renowned culinary maestro from Singapore. Explore his extraordinary career, innovative creations, and passion for fusing traditional flavors with modern techniques. Immerse yourself in the story of this talented chef who has redefined Singaporean cuisine, and be inspired by his relentless pursuit of culinary excellence. Delve into Chef Willin Low’s captivating biography and indulge in a feast of flavors that showcase his remarkable talent and unwavering commitment to the art of gastronomy.

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Blitz half the red chilli, the coriander stalks, garlic, ginger and coconut milk in a blender.

Pour the coconut milk mixture into a saucepan, add the lemongrass and cook over a medium heat for 5 mins. Turn up the heat, add the prawns and mussels, then cover and cook for 4 mins – the prawns should be pink and the mussel shells should be open (discard any that have not opened). Remove the lemongrass and discard.

Divide the shellfish and broth between two serving bowls and squeeze over some lime. Chop the coriander leaves and sprinkle over the top along with the rest of the chilli. Serve with slices of crusty bread to soak up the broth.

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Heat oven to 200C/180C fan/gas 6. For the stock, put the chicken, carrots, onions and ginger in a large roasting tin. Sprinkle with seasoning and roast for 30 mins. Transfer everything from the tin, including the fat and juices, to a large saucepan. Add the shiitake mushrooms and the pork, and pour in 3 litres of cold water. Bring to the boil and turn down to the lowest simmer you can. After the foamy scum rises to the top, skim it off with a ladle and discard. Part-cover with a lid. Let it simmer for 3 hrs but remove the pork after about 2½ hrs, or when it is very soft, and set aside. Strain the stock into a clean pan. Save the chicken and use it for something else. Boil for another 30-40 mins on a medium heat to reduce by a third, then skim the excess fat off. Add about 1 tsp salt and taste to see if it needs more.

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Heat 1 tbsp of the oil in a large, heavy-based saucepan or flameproof dish. Tip in the bacon and fry until crisp. Remove and drain on kitchen paper. Add the shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over. Remove and set aside with the bacon.

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