Welcome to Cook: 30.
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I'm Jeremy Dixon
from the Revive Cafes
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in Auckland, New
Zealand, and also author of
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the Revive Cafe Cookbooks.
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And today on Cook:
30, I'm gonna show you
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how you can make a
delicious cafe meal
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in your own home.
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Cook: 30 food is all about
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using lots of
delicious whole foods.
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We're gonna be using great
protein sources like beans,
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nuts, and
legumes, whole grains like
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brown rice and quinoa,
fresh fruit and vegetables,
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and tying it all
together with delicious
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international herbs and spices.
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And the best part
about Cook: 30 food
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is you do not
have to spend hours
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slaving away in the kitchen.
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In just 30
minutes, I'm gonna show you
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how you can make a healthy,
delicious meal for your family.
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And you'll be so
surprised at how easy it is.
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On today's menu, we
have a bit of a Thai flavor.
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We start off with a
Thai Chickpea satay,
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and we're gonna
drizzle over the top of it,
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Sunflower cream,
which is a great healthy
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alternative to saccharin.
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We're gonna be serving
it with Pad Thai Noodles,
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everyone's favorite Thai dish,
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and a beautiful fresh
Asian Salad with Ginger.
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And to finish it
off, we have some
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Apricot Bliss Balls,
which are very, very moreish.
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So to start with
Cook: 30 cooking,
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we want to make sure
we set up in the kitchen,
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we got our ingredients
out, our bench surface is clear,
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we've got our jug boiled,
and everything's ready to go.
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So to start
with the Bliss Balls,
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we're gonna start
soaking the nuts and fruit.
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These are gonna go
on the blender later.
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And to make them easy to blend,
if you soak them with a bit of
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boiling water to begin
with, they become a lot softer
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and a lot
gentler on your blender.
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So we're gonna
start with a cup of dates,
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and a cup of apricots.
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I've just got some
chopped dates here,
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you can use whole
dates if you want.
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So one cup of dates
and one cup of apricots.
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You can be very approximate
with the measurements here,
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this is a very,
very rough recipe,
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you can change
it how you want to.
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And for the
nuts, we're gonna use
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half a cup of each of
the nuts, we got four nuts,
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so half cup of cashews,
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half a cup of walnuts,
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half a cup of sunflower seeds,
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and half a cup of almonds.
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And these are just full
of, just awesome protein,
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these are just great
minerals and vitamins
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in things like
these nuts and fruits,
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that's a really,
really healthy dessert.
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So what we're gonna do is add
some boiling water, you know,
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from the jug
that I've pre-boiled.
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Just gonna pour it over
there, we'll drain off later.
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But when we come back to this
dish in about 20 or 30 minutes,
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these are gonna be
nice and soft and plump
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and they're gonna be
much easier on our blender.
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So let's put them aside
there, and they can just
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happily, happily just soak away.
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So we're gonna
start the satay now,
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and the first ingredient for any
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good satay is always onions.
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And just check if I got
my pot on, nice and warm.
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It's always good to
start with a nice hot pan.
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I'm just gonna
peel and dice these.
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So just some
roughly diced onions,
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you don't need to
be too fussy on them.
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Then I start off with
the tablespoon of oil,
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and just put them in there,
and they'll start frying away,
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getting nice and caramelized.
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And start with
two cloves of garlic,
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these are a little small,
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so I might use
four small cloves.
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Straight in to the garlic press,
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which is in with my sharp knife,
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so I don't want
to cut myself here.
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So straight into
the garlic press,
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and squeeze it into there.
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Look at that.
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We'll just start stirring those.
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These take couple of
minutes just to brown up
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and start caramelizing.
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And one ingredient
that goes really well
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with anything peanut, or
anything satay, is ginger,
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so we're gonna be
using four tablespoons
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of ginger for this recipe,
which is a lot of ginger.
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I'm gonna empty my tube here
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and these prepared
gingers are excellent,
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you can also chop that yourself,
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chop that really fine if
you're using whole ginger.
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Ginger would just add just a--
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just goes with
peanuts amazingly.
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Now this is a satay,
which is like a peanut dish.
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And we're sauteing the onions,
so don't get that confused.
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So satay is the
name of the dish,
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and saute is the
verb which means to saute,
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or basically fry
up things in a pan.
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So just in case you've
got your terminology wrong,
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that's how it works.
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This, well underway
there, and they'll take
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a couple of minutes and
we'll come back to that shortly,
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and start adding
some more ingredients.
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For the Pad Thai Noodles,
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we're gonna be
using rice noodles.
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They'll come in packs like this,
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available in any Asian
store and most supermarkets.
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So we're gonna
need around about--
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How much we're needing?
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Noodles, we
want about 250 grams,
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and there's 396 in this one.
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So we probably want
about two thirds of this pack.
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Just unwrap
them, break them off.
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They go everywhere.
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I'm just gonna pour
some boiling water over them
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and this is all you
need to do to cook in.
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Just cover it with boiling water
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and we're gonna
leave that sitting there,
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for around about,
probably 10 minutes or so,
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and those will be cooked.
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Just make sure it's all
totally immersed in the water.
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You don't need to put it on
the stove or anything like that,
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and they'll just cook happily,
just in that boiling water.
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I might just put a bit of a
lid on there somehow to keep it,
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keep it nice and warm.
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And we'll come back to
that in about 10 minutes
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when we make the
Pad Thai Noodle Salad.
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So we need to keep
with them the curry here,
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and the next ingredient,
we're gonna put the spices in.
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So put a teaspoon of turmeric,
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which gives it
a beautiful color,
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and a teaspoon of cumin,
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and just a pinch
of cayenne pepper,
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just for a
little bit of hotness,
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just a little bit.
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This gives it a little bit
extra character and flavor.
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And make sure we just
mix those around there.
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So that these spices activate,
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it takes about
probably 30 seconds of cooking
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just let them to activate
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and just all the beautiful
flavors start coming out.
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This ginger and
cumin just smell amazing.
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So peanut butter is now an
important ingredient for this.
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So we're gonna have
half a cup of peanut butter.
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Where are we,
come on, it's going.
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And try to get the natural
peanut butters where you can.
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A lot of them are
just loaded with sugar
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and preservatives and things.
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But this one here
is just, just peanuts.
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And we're gonna add some
water, half a cup of water.
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I'm just gonna
stir it and mix it up,
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and this will sure
that the peanut butter
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is more evenly
distributed through the dish.
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So they're
starting to come together
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a bit more evenly distributed,
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don't need to
have to be perfect.
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We'll throw that in the satay.
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I might just turn
the heat up a bit.
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And now we've got some
great cans here to open
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'cause we're gonna throw
in two cans of diced tomatoes.
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So put these in.
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They are a little bit
runny but that will thicken up
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as the curry progresses.
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And two cans of
chickpeas or garbanzo beans,
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same product,
just different name.
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And you can buy these cans,
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there are my most
favorite bean you can get.
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Great for Hummus and
stir fries and things,
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and satays and you can
also cook them yourself.
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Just need to soak them,
put them in -- cook them,
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put them in the freezer.
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But having them in
a can is a much more
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convenient way, there you go.
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So turn up the
heat a little bit,
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just to get that simmering.
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So that this juice just bubbling
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and that will take
around about probably another
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10 or 15 minutes,
and it will just start
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thickening up
and become beautiful.
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I'm just gonna add some honey,
so two tablespoons of honey,
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and a teaspoon of salt.
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So let that simmer and
we'll come back to that later.
00:10:05.63\00:10:08.24
Now we have a very
delicious Sunflower Cream,
00:10:11.84\00:10:14.61
this is a great
alternative to saccharine.
00:10:14.64\00:10:17.35
We're gonna
start with a blender,
00:10:17.38\00:10:18.98
you can also use a
stick blender as well.
00:10:19.01\00:10:20.95
And first we want some
water, so we want three quarters
00:10:20.98\00:10:22.88
of a cup of
water, in the blender.
00:10:22.92\00:10:29.82
And a cup of sunflower
seeds, that's about a cup.
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We want some onion powder
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just to give it a
bit of an extra kick.
00:10:37.37\00:10:38.90
So we want one
teaspoon of onion powder,
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just about a teaspoon there.
00:10:43.81\00:10:45.87
And some lemon
juice, lemon juice adds
00:10:45.91\00:10:47.34
a really nice bite to this.
00:10:47.38\00:10:49.51
So the juice of probably
around about two lemons,
00:10:49.54\00:10:51.11
you want up to a
quarter of a cup.
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Let's see if we can get
these, not very juicy lemons
00:10:53.62\00:10:56.89
but we can get some
lemon juice out of them.
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So this is probably
about a quarter of a cup.
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I'm just gonna
pour them in there,
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just gonna pour
it through my fingers
00:11:15.54\00:11:16.87
just to catch all the seeds.
00:11:16.91\00:11:18.41
You could use a
sieve if you want,
00:11:18.44\00:11:19.77
but I'm all for
saving on dishes.
00:11:19.81\00:11:22.14
Oh, one fell in
there, it will blend up,
00:11:25.81\00:11:27.52
no one will notice.
00:11:27.55\00:11:29.35
Lemon juice.
00:11:29.38\00:11:30.72
We've got salt, so we
want half teaspoon of salt.
00:11:30.75\00:11:34.69
And that's every thing.
00:11:34.72\00:11:36.06
What we do now
is just blend it up.
00:11:36.09\00:11:37.79
So that's blended up, we
just pour it into a bowl.
00:12:03.02\00:12:05.75
This is a
really delicious cream,
00:12:05.79\00:12:10.79
so look at it, should be
little on the thick side,
00:12:10.83\00:12:13.03
I might add a
little bit more water,
00:12:13.06\00:12:15.20
'cause you want it
to be out pourable,
00:12:15.23\00:12:17.83
probably up to another half cup.
00:12:17.87\00:12:19.23
So you can adjust it to
whatever texture you like.
00:12:19.27\00:12:21.34
Looking pretty good.
Just pour it in a bowl.
00:12:31.68\00:12:37.09
And there we have a
delicious sunflower cream,
00:12:37.12\00:12:40.22
which is a good
alternative to saccharine.
00:12:40.26\00:12:42.22
And we're gonna
put it on the table
00:12:42.26\00:12:43.59
that we can pour over our satay,
00:12:43.63\00:12:45.09
it's really, really nice.
00:12:45.13\00:12:46.46
This, however, you don't
to want to keep that long.
00:12:46.49\00:12:48.10
Sunflower seeds generally
tend to go brown or grey,
00:12:48.13\00:12:50.83
so you do need to
eat this the same day,
00:12:50.87\00:12:52.33
you don't want to keep in
the fridge very long at all.
00:12:52.37\00:12:54.00
We're making great progress
on this delicious Thai meal.
00:12:57.67\00:13:01.38
Fruit and nuts are
soaking lovely here,
00:13:01.41\00:13:03.68
for the Bliss Balls.
00:13:03.71\00:13:05.05
Look at those,
just plumping up nicely.
00:13:05.08\00:13:08.45
Now the noodles,
let's have a look
00:13:08.48\00:13:09.82
in here and see
what's happening.
00:13:09.85\00:13:11.29
As you can see,
they are becoming
00:13:11.32\00:13:13.59
really nice and soft,
they're not quite there yet,
00:13:13.62\00:13:15.36
probably another
couple more minutes
00:13:15.39\00:13:16.73
and they'll be
soft enough to use.
00:13:16.76\00:13:18.09
That's there for
the Pad Thai Noodles.
00:13:18.13\00:13:21.53
The satay is coming on nicely,
00:13:21.56\00:13:23.53
look how that's
thickening up beautifully.
00:13:23.57\00:13:25.80
And we don't want that bubbling,
00:13:25.83\00:13:27.17
we just want to just heating it.
00:13:27.20\00:13:28.54
If it bubbles too much,
00:13:28.57\00:13:29.90
it's not good for
the peanut butter.
00:13:29.94\00:13:31.27
And look at that
beautiful Sunflower Cream,
00:13:31.31\00:13:33.78
just it's gonna be a
nice drizzle over the top.
00:13:33.81\00:13:36.71
So in case you just
joined us today on Cook:30,
00:13:36.75\00:13:39.08
we're cooking a
delicious Thai meal.
00:13:39.11\00:13:41.65
We have a Thai Chickpea satay.
00:13:41.68\00:13:44.62
We're serving it with a drizzle
00:13:44.65\00:13:45.99
of Sunflower Cream over the top.
00:13:46.02\00:13:48.26
Alongside Pad Thai Noodles,
00:13:48.29\00:13:50.13
which is
everyone's favorite Thai dish.
00:13:50.16\00:13:52.99
We also have a Fresh
Asian Salad with Ginger,
00:13:53.03\00:13:56.26
and to finish off,
Apricot Bliss Balls.
00:13:56.30\00:14:01.80
Now we're gonna
make a really beautiful
00:14:01.84\00:14:03.30
Fresh Asian Ginger Salad.
00:14:03.34\00:14:06.51
Now in your supermarkets,
you'll see these really
00:14:06.54\00:14:08.44
wonderful
vegetables like Bok Choy
00:14:08.48\00:14:10.45
and all these different
Chinese names for these greens,
00:14:10.48\00:14:12.58
they are all very delicious.
00:14:12.61\00:14:14.65
So we're gonna
make a salad of these.
00:14:14.68\00:14:17.15
This one here
is called Bok Choy,
00:14:17.19\00:14:19.99
and they've got this
really beautiful crisp, juicy,
00:14:20.02\00:14:24.23
very amazing
texture, very delicious,
00:14:24.26\00:14:27.70
and awesome in salads.
00:14:27.73\00:14:29.33
Often they're
stringing through this way,
00:14:29.36\00:14:31.23
so you want to
make sure you're cutting
00:14:31.27\00:14:32.60
through this way,
which makes them easy to eat.
00:14:32.63\00:14:35.04
So I'm just gonna
pick up a part of this
00:14:35.07\00:14:36.40
and chop it into probably
half inch to one inch strips.
00:14:36.44\00:14:41.88
Again, careful not
to chop your thumb off,
00:14:41.91\00:14:43.35
this is a-- can be
a dangerous operation.
00:14:43.38\00:14:45.61
There, straight
in that serving bowl.
00:14:47.95\00:14:49.78
I'll do some more as well.
00:14:49.82\00:14:51.15
Just up to a fresh
start to a new salad.
00:14:57.23\00:14:59.59
You might just give them a try
00:14:59.63\00:15:00.96
'cause you might not
have tried them before.
00:15:01.00\00:15:03.73
Get rid of all these roots.
We're gonna do some carrots.
00:15:03.77\00:15:07.97
And a favorite way, I love
to do carrots as a match sticks.
00:15:08.00\00:15:10.81
So first thing I'm
gonna do is peel that carrots.
00:15:10.84\00:15:12.34
I don't often peel them.
00:15:12.37\00:15:13.71
But then it depends
on how nice they are.
00:15:13.74\00:15:15.08
These aren't probably the...
00:15:15.11\00:15:16.44
Yeah, these are nice carrots
but need a bit of peeling.
00:15:16.48\00:15:18.35
And the way to make
match sticks is you want
00:15:30.16\00:15:32.46
to cut the carrot on a
really steep angle like that.
00:15:32.49\00:15:36.63
So just thin slices like that,
rock your knife back and forth.
00:15:36.67\00:15:41.10
Let it slide into the work,
00:15:41.14\00:15:43.27
just like that
into these long pieces.
00:15:43.30\00:15:45.84
And grab about
three or four at a time
00:15:45.87\00:15:48.08
and then slice
these really thinly.
00:15:48.11\00:15:50.38
And as you can see,
00:15:50.41\00:15:51.75
you got these beautiful
matchsticks start appearing.
00:15:51.78\00:15:56.35
You can even put them in rows
00:15:56.38\00:15:58.75
and they just
come off like that.
00:15:58.79\00:16:01.59
And they just have such a great
texture to add to any salad.
00:16:01.62\00:16:06.19
I will cut this
way, it might be easier.
00:16:23.58\00:16:24.91
So you don't need to
use up all the carrot,
00:16:50.67\00:16:52.01
but these are most of it.
00:16:52.04\00:16:53.78
I'm gonna sprinkle these
00:16:53.81\00:16:55.14
beautiful
carrots over the salad.
00:16:55.18\00:16:58.55
Look at that.
00:16:58.58\00:16:59.91
It gives us such an
amazing feel when you eat them.
00:16:59.95\00:17:02.02
We're gonna add a
bell pepper or capsicum.
00:17:08.56\00:17:12.09
So we got two
really tiny once here.
00:17:12.13\00:17:15.43
So-- gonna just
take the ends off,
00:17:15.46\00:17:18.00
take the seeds
out in the middle.
00:17:18.03\00:17:19.73
And just dice them up into,
00:17:19.77\00:17:21.74
slice them up into
lovely thin slices.
00:17:21.77\00:17:24.74
It's a lovely long
strips here. Beautiful color.
00:17:58.81\00:18:04.81
We're gonna add some sesame oil,
00:18:04.85\00:18:06.18
put about a tablespoon.
00:18:06.21\00:18:07.55
This is a beautiful
Thai flavor that just,
00:18:07.58\00:18:10.02
would just go
right through the salad
00:18:10.05\00:18:12.32
and make it very delicious.
00:18:12.35\00:18:15.59
And just about a
good pinch of salt
00:18:15.62\00:18:18.16
about an eighth of a teaspoon.
00:18:18.19\00:18:20.23
Just gonna mix
it gently together.
00:18:20.26\00:18:21.96
Doesn't need
much combining at all.
00:18:25.43\00:18:29.80
And the star ingredient
00:18:29.84\00:18:31.47
for this dish is
this pickled ginger.
00:18:31.51\00:18:33.61
This is the type of
stuff you can get with sushi.
00:18:33.64\00:18:36.44
And look at this,
it's just beautiful.
00:18:36.48\00:18:39.11
Just a very, very
delicious ginger to have.
00:18:39.15\00:18:43.49
So you probably you
want about quarter a cup
00:18:43.52\00:18:45.32
and just sprinkle
it over the salad.
00:18:45.35\00:18:47.22
Just give it a
quick mix together
00:19:04.71\00:19:06.04
but leaving the
ginger on the top.
00:19:06.07\00:19:08.51
And to finish off,
we're gonna put some...
00:19:08.54\00:19:10.11
garnish with sesame seeds.
00:19:10.15\00:19:11.48
We've got white sesame
seeds and black sesame seeds.
00:19:11.51\00:19:16.99
And this is a
really quick salad to make,
00:19:17.02\00:19:18.95
just few vegetables and
just look at how beautiful
00:19:18.99\00:19:21.26
those sesame seeds
finish that dish off
00:19:21.29\00:19:22.99
with the pink from the ginger,
you have the green from the,
00:19:23.02\00:19:25.89
the Bok Choy, all
those great vegetables.
00:19:25.93\00:19:27.93
A lovely quick salad
you can make in a hurry.
00:19:27.96\00:19:30.00
The curry is looking beautiful.
00:19:32.97\00:19:35.24
Look at that,
look at that satay,
00:19:35.27\00:19:36.60
look at... lovely,
00:19:36.64\00:19:38.07
it's thickening up, it's
going, it's just bubbling.
00:19:38.11\00:19:39.97
You don't want it
to bubble too much.
00:19:40.01\00:19:41.84
It's thickening up beautifully.
00:19:41.88\00:19:43.21
So we're gonna do
the Bliss Balls now.
00:19:43.24\00:19:44.91
So our nuts and
fruit are lovely,
00:19:44.95\00:19:47.08
and soaked, and a lot softer.
00:19:47.12\00:19:49.08
Just gonna drain them.
00:19:49.12\00:19:50.45
It's gonna take some moment.
00:19:55.09\00:19:56.99
And then we're gonna put
these into a food processor,
00:19:57.03\00:20:02.13
and blend it up.
00:20:02.16\00:20:03.50
Look at that lovely
healthy fruit and nut mix.
00:20:07.24\00:20:10.24
Sometimes you might need
to press them down a bit.
00:20:19.91\00:20:24.02
Now, it's going well. But
we'll eventually get there.
00:20:24.05\00:20:25.85
It might take a, it might take
a little while to get there.
00:20:25.89\00:20:27.76
Just give it a
quick, quick push down.
00:20:46.51\00:20:49.54
All righty, I
think it's finished.
00:21:12.13\00:21:14.70
It's all blended up into
a nice fruit and nut mix.
00:21:14.74\00:21:17.94
Look at that.
00:21:17.97\00:21:19.31
So what we're gonna do
now is take the blade out,
00:21:19.34\00:21:20.68
so we don't...
don't want to cut myself.
00:21:20.71\00:21:24.11
And we're gonna
dip this in coconut.
00:21:24.15\00:21:27.12
So just get a bag of
coconut and make sure
00:21:27.15\00:21:28.48
you get unsweetened coconut.
00:21:28.52\00:21:29.85
All the coconut is pre-sweetened
00:21:29.88\00:21:31.22
which is not necessary.
00:21:31.25\00:21:33.52
So we're just gonna grab out
00:21:33.56\00:21:34.89
little
tablespoon sizes of balls,
00:21:34.92\00:21:40.76
probably about that big or
as big as you want them really.
00:21:40.80\00:21:43.40
And role them up and
throw them in the coconut.
00:21:43.43\00:21:46.33
And we're just gonna put the
coconut over the top of them.
00:22:04.32\00:22:07.46
And put them on
our serving platter.
00:22:07.49\00:22:10.76
And then that would
usually harden up in the fridge.
00:22:10.79\00:22:14.36
And these are just a
lovely bite sized morsel
00:22:14.40\00:22:17.73
of beautiful
fruit and nut goodness.
00:22:17.77\00:22:19.53
Lovely apricot flavor,
and date sweetened them,
00:22:19.57\00:22:22.20
and all the great
flavors from the other nuts.
00:22:22.24\00:22:25.17
And there you go
Apricot Bliss Balls,
00:22:59.41\00:23:00.98
you can make them
bigger or smaller,
00:23:01.01\00:23:02.34
depending on what
size or who you're serving
00:23:02.38\00:23:04.05
'cause children
might like smaller ones.
00:23:04.08\00:23:05.58
And you can make more
00:23:05.61\00:23:06.95
and reserve them
for lunch boxes later.
00:23:06.98\00:23:08.55
Let's see how
these noodles are doing.
00:23:11.65\00:23:14.66
Look at that, nice and soft,
yet still staying together,
00:23:14.69\00:23:17.43
that's about prefect.
00:23:17.46\00:23:18.79
We're just gonna
drain those briefly... here.
00:23:18.83\00:23:25.37
What we're gonna do now is
just throw them in this bowl.
00:23:25.40\00:23:28.94
And just add lots and
lots of lovely flavors.
00:23:28.97\00:23:32.81
Just make sure you don't end up
00:23:32.84\00:23:34.18
with too much of water in there.
00:23:34.21\00:23:36.31
Here we go.
00:23:36.34\00:23:37.71
So we're gonna start of
with about half a teaspoon of...
00:23:37.75\00:23:40.42
a quarter of teaspoon of salt,
and we're gonna add some honey.
00:23:40.45\00:23:44.62
So two tablespoons of honey.
00:23:44.65\00:23:46.39
This is probably not
your conventional way
00:23:46.42\00:23:47.92
of doing Pad Thai Noodles,
but it's a really quick way
00:23:47.96\00:23:50.66
to make a nice Pad
Thai Noodles salad.
00:23:50.69\00:23:53.63
Two tablespoons of
sweet chilly sauce,
00:23:53.66\00:23:58.77
all these great flavors,
using tamari or soy sauce.
00:23:58.80\00:24:03.61
So add two tablespoons of that.
00:24:03.64\00:24:08.98
And sesame oil, that's a
beautiful Thai oil to use.
00:24:09.01\00:24:12.65
So we just add about
one tablespoon of that.
00:24:12.68\00:24:16.62
So we're just staking up
all these delicious flavors,
00:24:16.65\00:24:19.02
some spring onions or scallions,
00:24:19.05\00:24:21.32
just take off the ends.
00:24:21.36\00:24:23.12
And we're just gonna
slice these really thinly.
00:24:23.16\00:24:24.83
It's quite nice to
slice from bit on an angle,
00:24:24.86\00:24:27.30
adds a little bit more interest.
00:24:27.33\00:24:28.66
Always nice to have something
fresh in a salad like this,
00:24:36.54\00:24:38.64
so always look for a
nice fresh green ingredient.
00:24:38.67\00:24:42.51
Put those in. We've got
some red peppers or capsicums,
00:24:42.54\00:24:49.58
just gonna dice them up,
00:24:49.62\00:24:50.95
just a little
bit of extra color.
00:24:50.99\00:24:53.66
You probably use
one small... big one,
00:24:53.69\00:24:56.42
but these are
just two tiny ones.
00:24:56.46\00:24:58.19
So economize on your
cuts as much as you can.
00:25:17.51\00:25:21.18
And I will put them in as well.
00:25:21.22\00:25:25.62
Put some lemongrass,
you can buy lemongrass
00:25:25.65\00:25:27.62
whole or in a jar or frozen,
so just put some of that in.
00:25:27.66\00:25:31.79
This is another
nice Thai flavor,
00:25:31.83\00:25:33.16
so just give it a quick...
00:25:33.19\00:25:35.13
quick chop up just so
it's... in bits of pieces.
00:25:35.16\00:25:41.57
And that's
pretty much everything.
00:25:41.60\00:25:44.47
So we're just gonna
mix it now and make it,
00:25:44.51\00:25:47.64
together mix it, all together.
00:25:47.68\00:25:49.01
All those
beautiful flavors in there,
00:25:53.38\00:25:55.55
and just put on
a plate like this.
00:25:55.58\00:25:57.85
And after that,
we're gonna just put
00:26:06.33\00:26:09.30
on some chopped peanuts,
00:26:09.33\00:26:10.80
which add a lovely flavor.
00:26:15.64\00:26:19.37
Plus some
cilantro on top as well
00:26:19.41\00:26:22.61
and a couple of wedges of lime,
00:26:28.35\00:26:30.72
just so people can put
their own lime juice on as well.
00:26:30.75\00:26:33.82
So to finish off
all you have to do
00:26:42.30\00:26:44.23
is a bit of coconut
cream in this, in this satay,
00:26:44.27\00:26:47.07
give it a bit of stir.
00:26:47.10\00:26:49.27
Well, add some cilantro
on top for a bit of garnish.
00:26:49.30\00:26:52.77
Put it on the table
and we're ready to go.
00:26:52.81\00:26:54.84
I hope you've
enjoyed this Thai meal.
00:26:54.88\00:26:56.51
I look forward to seeing
you next time on Cook: 30.
00:26:56.54\00:26:59.01