Peanut, Almond & Walnut Satay Sauce Noodles

Hello everyone!  A popular dish in Asia is Satay, which consist of skewers of veggies/meat.  This is topped off with a rich peanut sauce.  Truly indulgent!

I’ve tried making this slightly healthier with mixing almonds and walnuts in a peanut-based sauce.  It came out creamy & simply delish!  Had this with veggies and noodles for a “Vegeterian Satay Noodle” dish.




Peanut, Almond & Walnut Satay Sauce Noodles


For Sauce:

  • 1 cup peanuts
  • 1/2 cup almonds
  • 10-12 walnuts
  • 1 tbsp ginger
  • 1 green chilli
  • little brown sugar (1/2 tsp or more to taste)
  • Sauces to taste:  Soya Sauce (Dark/Light), Lingam Chilli Sauce (Sweet Chilli), Hot Chilli Sauce, Ketchup

For the noodles:

  • Mushrooms
  • Tofu (pan fried into cubes)
  • Capsicum
  • Beansprouts
  • 1 packet of noodles


  • Take all the sauce ingredients and blend with some water with a high powered blender.  FYI, I use a Nutribullet, which works fine!
  • Boil mixture in a pan till flavours are well combined.
  • Add sauces to taste.
  • In a separate pan, sauté the vegetables with some oil.
  • Add Chinese yellow noodles and combine.
  • Add peanut sauce and mix.
  • Garnish with some fresh vegetables.


I used to eat Satay Noodles in this vegetarian restaurant in Darling Habour in Sydney.  I would meet my dad once a week during his break from meetings and my break from Uni.  My sister would time her break similarly and we all would meet there!  I was reminiscing and thought I should try making SATAY NOODLES at home, with a bit of a healthier twist.  FYI – sauces are very unhealthy, next time I’ll try going completely natural without any sauce.  Let’s see how that pans out!

For now – I’m looking forward to Boxing Day Sales!!




Avocado (Mustard-Mayonnaise) Crusted Chips


‘Tis the season to be merry!  The Xmas spirit is prevalent in London which makes your spirits high as a result.  I’ve been trying new festive party finger food for sides!

Today,  I tried out Avocado Chips.  I came across a video on Facebook and felt this is a must try for B’s Kitchen!  So voila!  Except I tweaked it quite a bit, as it needed to be eggless (vegeterian).  The egg factor for crusted chips are usually the egg wash it is dipped in, prior to coating.

This got me thinking, dipping it in something thicker and more flavourful than just (cornflour + water).  I came up with an idea of mixing mayonnaise with mustard and a little of milk.  Ironically, it even resembled egg,  but I came up with something that’s vegetarian, eggless and flavourful.


Avocado (Mustard-Mayonnaise) Crusted Chips 

Makes: Around 6-8 Chips


  • 1 large ripened Avocado
  • 1/3 cup Flour
  • 1/2 cup Panko Breadcrumbs
  • 1/3 cup Mayonaise + 2 tbsp Mustard mixed together
  • Milk
  • Oregano, Salt & Pepper
  • Oil Spray


  • Preheat oven to 200 degrees.
  • Cut the avocado into wedges.
  • Mix a little milk with mayonnaise-mustard mixture till a bit thinner. The consistency should be of egg.
  • Add oregano, salt and pepper to the breadcrumbs.
  • Lay out three bowls with flour, mustard-mayonnaise mixture & breadcrumbs respectively.
  • Dip the avocado in the flour till its coated.
  • Next, dip in the mustard-mayonnaise mixture till its covered.
  • Finally, ensure it is well coated with breadcrumbs.
  • Spray the wedges with some oil and put bake for 8 mins.
  • Remove from the oven and flip the wedges over and spray with oil once again.
  • Return the tray to the oven for another 8-10 mins till the breadcrumbs are golden brown.

Enjoy with any dipping sauce of  your choice!

These Avocado chips were worth my messy hands!!  Give it a try for a healthy twist on chips.



Asparagus, Tomato & Olive Pasta



Hello all!  Doesn’t this look gorgeous?  Whipped it up in just a bit – with left over pasta and ingredients I had in the fridge.  Little did I know, that it would be a recipe that I would end up making a few times after that!  Being vegetarian its always nice to mix up a variety of vegetables!

Here’s the simple recipe:

(easy enough for a ten year old! –  Yes I am wondering what that says about my cooking skills!)

Asparagus, Tomato & Olive Pasta

Makes:  Enough for 2


Half bunch of asparagus, cut diagonally
1/2 cup cherry tomatoes, cut into halves
4 tbsp of olive, sliced
3 tbsp tomato passata
1 green chilli, thinly sliced
3 tbsp olive oil
350g penne pasta
Seasoning: oregano, salt, pepper, paprika, choice of chilli sauce (optional), parmesan cheese


Put some oil in the pan, pan fry green chillies. And some tomatoes.
Add penne pasta and seasoning
Toss together and add 2 tbsp of olive oil.
Add the remaining cherry tomatoes and olives.
Top with parmesan and chilli flakes.