Chicken Satay, "Satay Gai"
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Satay of course is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time. This is a Thai version. You can of course also make the same recipe with chunks of beef or pork, or large prawns (if you can get the very large ones [3-4 per pound] then they are usually deheaded and the skewer threaded lengthwise down the body).Ingredients1 teaspoon coriander seed1 teaspoon cumin seed1 tablespoon chopped garlic1 tablespoon fresh grated ginger1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.2 tablespoons fish sauce1 tablespoon curry powderpinch turmeric powder (as only a colorant, so very little!)8 tablespoons coconut milk3 tablespoons palm sugarMethodThe chicken is beaten flat, using the flat of the blade of a heavy cleaver or using a meat tenderizingmallet. You can also use a rolling pin.The coriander and cumin are toasted and then crushed in a mortar and pestle. The ingredients are thencombined to form a marinade, and the chicken is marinated overnight. The pieces of chicken are then threaded on the 12" satay sticks, loosely folding them in half and piercing through the folded meat to form a loose gather.The completed sticks are then grilled, broiled or barbequed on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade.Cooking should take between 5 and 10 minutes depending on the heat of your cooker.Nam jim satay (Peanut Sauce). A peanut dressing accompies these snacks. A quick and delicious substitute to the recipe below is our Satay Seasoning Mix (Peanut Sauce Mix). Imported from Thailand and made of the finest quality ingredients.
Ingredients4 ounces of roasted (unsalted) peanuts3-4 cloves garlic, chopped1 ounce chopped onion1-2 tablespoon red or massaman curry paste1 teaspoon fish sauce8 tablespoons coconut milk4-6 teaspoons lime juice (to taste).2-3 teaspoons palm sugar.First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct.Note use red curry paste with beef or pork satay, massaman (as above) with chicken. If you are doing shrimp satay then use half the quantity of massaman paste.A jad (cucumber sauce)4 tablespoons white vinegar1 teaspoon sugar2-3 tablespoons cucumber, very coarsely chopped or sliced2 shallots (or any variety of purple onion) chopped3-4 Thai chile peppers, thinly sliced.Combine the ingredients, and leave to stand overnight.Each diner should have a small bowl of nam jim and a small bowl of a jad. However the satay themselvesare normally served "communally". We like to eat steamed jasmine rice that has a few spoonfulls of the Peanut Sauce on top.
Article : http://importfood.com/recipes/chickensatay.html
Satay of course is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time. This is a Thai version. You can of course also make the same recipe with chunks of beef or pork, or large prawns (if you can get the very large ones [3-4 per pound] then they are usually deheaded and the skewer threaded lengthwise down the body).Ingredients1 teaspoon coriander seed1 teaspoon cumin seed1 tablespoon chopped garlic1 tablespoon fresh grated ginger1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.2 tablespoons fish sauce1 tablespoon curry powderpinch turmeric powder (as only a colorant, so very little!)8 tablespoons coconut milk3 tablespoons palm sugarMethodThe chicken is beaten flat, using the flat of the blade of a heavy cleaver or using a meat tenderizingmallet. You can also use a rolling pin.The coriander and cumin are toasted and then crushed in a mortar and pestle. The ingredients are thencombined to form a marinade, and the chicken is marinated overnight. The pieces of chicken are then threaded on the 12" satay sticks, loosely folding them in half and piercing through the folded meat to form a loose gather.The completed sticks are then grilled, broiled or barbequed on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade.Cooking should take between 5 and 10 minutes depending on the heat of your cooker.Nam jim satay (Peanut Sauce). A peanut dressing accompies these snacks. A quick and delicious substitute to the recipe below is our Satay Seasoning Mix (Peanut Sauce Mix). Imported from Thailand and made of the finest quality ingredients.
Ingredients4 ounces of roasted (unsalted) peanuts3-4 cloves garlic, chopped1 ounce chopped onion1-2 tablespoon red or massaman curry paste1 teaspoon fish sauce8 tablespoons coconut milk4-6 teaspoons lime juice (to taste).2-3 teaspoons palm sugar.First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct.Note use red curry paste with beef or pork satay, massaman (as above) with chicken. If you are doing shrimp satay then use half the quantity of massaman paste.A jad (cucumber sauce)4 tablespoons white vinegar1 teaspoon sugar2-3 tablespoons cucumber, very coarsely chopped or sliced2 shallots (or any variety of purple onion) chopped3-4 Thai chile peppers, thinly sliced.Combine the ingredients, and leave to stand overnight.Each diner should have a small bowl of nam jim and a small bowl of a jad. However the satay themselvesare normally served "communally". We like to eat steamed jasmine rice that has a few spoonfulls of the Peanut Sauce on top.
Article : http://importfood.com/recipes/chickensatay.html
posted by pburin22 at
1:03 AM
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