Satay ~ Gai

Marinated Chicken Skewers

Satay has come to Thailand from across many seas, as the saying goes. Types of meat used for satay are beef, pork or chicken.

The taste of the meat depends on the part of the animal of choice you grill. For example, for chicken you should always use the hip portions, for pork, the neck, and for beef, the fillet as this contains plenty of oil.

While grilling, leave it slightly under - cooked, otherwise the meat will become hard. Satay is usually served with peanut sauce,which is delicious and is slightly sweet, and marinated vegetables

INGREDIGENTS (4 persons)

Chicken Satay
  1. 400 g.     chicken breast, sliced
  2. 100 g.     coconut milk
  3. 30 g.       coriander roots, chopped
  4. 1 tbs.      turmeric powder
  5. 2 tbs.      sugar
  6. 1 tbs.      curry powder
  7. 3 tbs.      fish sauce
  8. 150 g.     peanut sauce
Chicken Satay sauce
  1. 2 cups     coconut milk
  2. 3 pcs       lemon grass
  3. 100 g.     palm sugar
  4. 250 g.     grated peanut
  5. 70 g.       red curry paste
  6. 50 g.       Mussaman curry paste
  7. 1/2 tsp.   salt
  8. 2 tbsp.    butter
  9. 3 tbsp.    curry powdr
  10. 100 g.     white sugar
PREPARATION

Chicken Satay
  • Marinate chicken with coconut milk, coriander, turmeric, sugar, curry powde and fish sauce. Refrigerate for three tp four hours. Make little skewers with the chicken meat and grill until done and serve with peanut sauce.
Chicken Satay Sauce
  • Melt the butter in a pan and add the lemon grass, curry paste, curry powder, Mussaman paste and coconut milk. Stir mixture well an add the sugar, salt and grated peanuts. Cook for about 15 minutes.

DELICIOUS !!!

Comments

Post a Comment

Popular posts from this blog

Gaeng Jued Woon Sen

Image
Glass Noodle Soup with Minced Pork Gaeng Jued is a clear soup which is soothing for the throat. Normally,however, the Thai version of Gaeng Jued is a mixture of different fods, and is not really a clear soup at all. Woon sem or glass noodle is made from soya bean. The dish is suitable for weight watchers as it contains no fat at all TIP    Cut the glass noodles in small pieces after soaking, which will make them easier to eat. INGREDIGENTS (4 persons) 50 g.       glass noodles, soaked 15 minutes in cold water 1 l.          chicke stock (standard recipe) 1 l.          white soy sauce 150 g.     pork, minced 1 tbs.      fish sauce 1/2 tbs.   sugar 5            Chinese mushrooms, soaked 2 hours and sliced 1            onion, sliced 1/4 tbs.   white pepper powder 1             spring onion, sliced PREPARATION Shape small balls of pork meat and boil them in the chicken stock. Add noodles, mushrooms, onion and season with soy sauce, fish sauce, sugar and pepper.
Read more

Tod Man Goong

Image
Deep Fried Prawn Patties Tod Mun Goong is usually prepared as a starter or snack, as the patties are small in size and convenient to eat. While Thod Mun Goong is not very hot, it is really delicious, making it a huge favourite. It can be obtained from street stalls and five star restaurants alike. Besides being made of prawn, Tod Mun can also be made from fish (Tod Mun Pla) or banana flower bud (Tod Mun Hua Plee). TIP Serve this dish immediately after frying. The pork fat will ensure a moist and tasty patty. INGREDIENTS (4 persons) 400 g.     prawn meat, minced 100 g.     hard pork fat, minced 10 g.       salt 50 g.       breadcrumbs 200 g.     cooking oil 100 g.     white vinegar 50 g.       sugar 3             shallots 1             cucumber, small, sliced 1             red chili, sliced PREPARATION Mix prawn meat and pork fat, season with salt. Form either small or medium size patties, cover in breadcrumbs and deep fry until done. For the dip, bring vinegar an
Read more

Gai Phad Med mamuang

Image
Fried Chicken with Cashew Nuts Gai Phad Med Mamuang, whose flavour comes entirely from the roasted cashew nuts, is a favourite among both Thais and foreigners. The texture is a little on the soft side, while the smell comes from the chicken, which is fried until they turn golden. While adding chicken, turn the heat up to maximum. Grandmother's secret recipe includes the addition of boiled chicken soup while frying, which is makes it sweet and frarant. TIP If you do not have cashew nuts on hand, use whole unsalted almonds or peanuts instead. INGREDIENTS 600 g.     chicken breast, diced 3 tbs.      cooking oil 120 g.     cashew nuts, deep fried 1             onion, diced 6             dried chillies, deep fried and cut 3             spring onions 3 tbs.      oyster sauce 1 tbs.      sugar 1 tbs.      white pepper powder 3 tbs.      chicken stock 1 tbs.      black soy sauce 1 tbs.      fish sauce PREPARATION Heat the cooking oil in a wok and stir-fry the
Read more