When it is super hot, and you a lazy kid, then this meal is so handy. The ingredients will almost always be in my pantry, so I can have it as a backup on days when it is too.damn.hot. This happens frequently, much too frequently. The beauty of it is that it takes about five minutes to cook on the stove and it can be served lukewarm, as a preference. A quick, easy and best-served-cold meal is a welcome addition to the foodie repertoire.
My partner and I had found our local farmer’s market, which was much advertised and lauded for months as something worth attending. And it’s just down the road! So we finally went. This thing has been going since November, but I’m always sceptical and avoidant of crowds. We drove the short distance (it was 39*C so don’t judge) and surveyed the array of canvassed coverings, thinking it could be OK. But as we approached, I realised it was mostly old British women selling absolute junk. And by junk I mean “I glued seashells onto a poorly painted picture frame, but it’s only $50”. There were various homemade chutneys, too, but shit damn this was not a farmer’s market. I also saw the guy that runs my gym, and he had a stall. Luckily, right up back, there was an Italian or Greek guy, selling veg. I would return to the “farmer’s market” just to see this one guy, actually. I purchased what I needed for the Satay Noodles (ie just a zucchini) and also a bunch of other veg, like purple cauliflower and purple beans (btw, purple beans turn green when cooked, so…). This is the roast I cooked two days later, with the veg I purchased –
I made a roast, because the day after the 39*C day, it was then stormy, rainy and cold for two days. My plants loved it, and so did I!
Back to the satay.
The rad thing about satay is that with a few ingredients, you can create a lovely combination of savoury and spicy flavours. I have spent ages creating a lovely satay paste by grinding spices and roasted nuts and various herbs, but this one really does the same thing!
- 1 large zucchini
- 2 garlic
- 1 tsp ginger
- 1 ½ tsp Indian curry powder
- ½ cup coconut milk
- 1 cup water
- 3-4 TB peanut butter
- 2 TB soy sauce
- ½ tsp chilli powder
- Add the garlic and ginger into a frying pan. Turn on the heat and stir to cook. You can add a little oil to help along, but it isn’t necessary.
- Once the garlic becomes fragrant, add the curry powder. Cook for a minute, until fragrant, and then add the coconut milk, water and peanut butter. Stir well, until the PB has dispersed throughout the milky stuff.
- Allow the mixture to boil and then reduce slightly, as the water evaporates.
- Once it thickens remove from the heat. Add in the soy and chilli. Stir and set aside.
- Using a vegetable peeler or a spiraliser, slice the zucchini into pasta strips. Add the zoodles into the satay mix and gently stir to coat.
- Serve when you like – straight from the pan or allow to cool in the fridge.