Best Javanese Peanut Pasta Recipes

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JAVANESE PEANUT PASTA



Javanese Peanut Pasta image

I found this wonderful recipe in Yankee Magazines 2nd Annual New England Cook-Off Cookbook. I love to mix boneless chicken strips right in with the pasta and I also find myself sprinkling a bit more of the dried pepper flakes just before serving.

Provided by smoke alarm jr

Categories     Indonesian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 17

2 teaspoons peanut oil
1 1/2 teaspoons dried crushed red pepper flakes
4 scallions, chopped
2 tablespoons dark brown sugar
4 tablespoons rice wine vinegar
1 teaspoon sesame oil
3 tablespoons soy sauce
1 teaspoon ginger
1 clove garlic, pressed
1 cup chunky peanut butter
1 cup chicken broth
1 lb of cooked egg fettuccine pasta
1/2-1 cup toasted peanuts
chopped scallion
1 medium cucumber, seeded and thinly sliced
1 sweet red pepper, thin strips
1/4 cup shredded coconut

Steps:

  • Heat oil and add red pepper flakes.
  • Cook over low for a minute or two.
  • Add the 4 chopped scallions and saute for a minute.
  • Remove from heat and stir in the brown sugar, rice vinegar,sesame oil, soy sauce, ginger and garlic.
  • Return pan to low heat and add peanut butter a bit at a time.
  • Stirring constantly add chicken broth until hot.
  • Place cooked fettucini in large shallow bowl and pour the hot peanut sauce over and toss.
  • Sprinkle with toasted peanuts and scallions.
  • Place cucumber slices and red pepper strips around pasta.
  • Sprinkle with coconut if desired.

Nutrition Facts : Calories 946.6, Fat 51.2, SaturatedFat 10.6, Cholesterol 82.9, Sodium 1300.9, Carbohydrate 94.4, Fiber 9.2, Sugar 16.6, Protein 37.2

ASIAN PEANUT PASTA



Asian Peanut Pasta image

Pasta with an Asian twist. I know it sounds weird to use Italian pasta with an Asian sauce, but trust me it totally works. This is a great base to add all sorts of veggies and proteins too. I usually do it with snow peas, broccoli and tofu but feel free to experiment. If you are adding a lot you might want to increase the sauce a bit though.

Provided by sofie-a-toast

Categories     Lunch/Snacks

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 10

1/2 cup chicken broth or 1/2 cup vegetable broth
1 1/2 tablespoons minced fresh gingerroot
3 tablespoons soy sauce
3 tablespoons peanut butter
1 1/2 tablespoons honey
2 teaspoons chili paste (optional)
3 garlic cloves, minced
8 ounces penne, fusilli or 8 ounces rotini pasta
1/4 cup chopped green onion
1/4 cup chopped peanuts

Steps:

  • Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
  • Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.

Nutrition Facts : Calories 737.6, Fat 23.9, SaturatedFat 4.2, Sodium 1815.7, Carbohydrate 115.4, Fiber 16.2, Sugar 16.9, Protein 23.9

JAVANESE DINNER



Javanese Dinner image

This recipe came from my sister (a Home Economics teacher as they were called back in the 60's and 70's). It is as much fun as it is delicious. You line up all of the ingredients on a buffet or counter and then, adding them one by one in order, build a 14 layer dinner! This is written for 6 servings, but can be increased to serve any size crowd! The sizes are approximates since you can add more or less of each layer as you prefer. She would say you can only leave out 2 layers, but I am more flexible! : ) If this is for a party where your guests ask, "what can I bring",have them bring prepared ingredients in serving bowls and your prep time is now next to nothing!

Provided by Mjr 2

Categories     Chicken

Time 1h30m

Yield 6 dinners, 6 serving(s)

Number Of Ingredients 14

3 cups cooked rice, served hot (1/2 cup cooked rice per serving)
2 cups chopped cooked chicken, served hot
2 cups chow mein noodles
2 cups gravy (gravy recipe ( 2 cans cream of chicken soup mixed with one can of water and heated through)
2 tomatoes, sliced
1 1/2 cups celery, chopped
1 1/2 cups green peppers, chopped
1 1/2 cups onions, chopped
20 ounces crushed pineapple, well drained
2 cups cheddar cheese, grated
2 cups gravy (same recipe as above)
1 cup slivered almonds, toasted
1 cup flaked coconut
6 maraschino cherries

Steps:

  • Line up the above ingredients, in given order, in serving bowls on a counter or buffet table. Your guests take a plate and begin building their "dinner" using the rice as the base, sprinking on as much or little of each layer, finishing with a cherry on top! We were always encouraged to try every layer, leaving off no more than 2 in case there is something you are allergic to or just do not like. It is amazing how good this is and fun to make.

Nutrition Facts : Calories 927.2, Fat 39.9, SaturatedFat 15.9, Cholesterol 76.5, Sodium 3491.8, Carbohydrate 108.2, Fiber 7.8, Sugar 26.2, Protein 37.3

JAVANESE PEANUT SAUCE



Javanese Peanut Sauce image

Make and share this Javanese Peanut Sauce recipe from Food.com.

Provided by vermeer

Categories     Sauces

Time 8m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 small onion, chopped (1/4 cup)
2 tablespoons peanut oil
1/4 teaspoon cardamom
1/2 cup smooth peanut butter
1/4 cup brown sugar, firmly packed
1/4 cup soy sauce
1/4 cup lemon juice
1/4 teaspoon liquid red pepper seasoning

Steps:

  • Saute onion in the peanut or vegetable oil just until soft, in a small frying pan; stir in the cardamom.
  • Blend peanut butter with brown sugar in a small bowl; stir in the remaining ingredients, then stir in the cooled onion mixture.
  • Let stand at room temperature until serving time.

Nutrition Facts : Calories 323.1, Fat 23.1, SaturatedFat 4.5, Sodium 1166, Carbohydrate 23.6, Fiber 2.5, Sugar 17.8, Protein 10.3

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