Filed under: Cooking Classes, Recipes
Here’s another favorite from the classes with Chef Chai Siriyarn:
Chicken Satay (satay gai)
(Serves 4)
1 pound chicken tenders or chicken breast, boneless and skinless
1/2 tablespoons lemongrass, finely sliced
1 tablespoon Thai thin soy sauce (Aisle 13)
2 tablespoons cooking oil (Aisle 15)
1 tablespoon melted butter
1 tablespoon sweetened condensed milk (Aisle 15)
1 tablespoon coconut milk (Aisle 13)
1/2 tablespoons sugar
1 teaspoon turmeric powder (Aisles 5, 12, & 15)
1/3 teaspoon ground white pepper (Aisle 15)
bamboo skewers, 6 or 8 inches long (Bazaar)
Note You can substitute chicken with beef, pork or lamb. If using lamb or beef, add 1/2 teaspoon
of ground coriander seeds and 1/4 teaspoon of ground cumin to the marinade to perfume the
meat, and add 1 tablespoon of whisky or red wine to help tenderize the meat as well.
Satay Sauce (namjim satay)
(Yields 1 cup)
1 cup coconut milk (Aisle 13)
1 tablespoon red curry paste (homemade recipe to follow) (Aisle 13)
1 tablespoon roasted chili jam (homemade recipe to follow) (Aisle 13)
2 tablespoons creamy peanut butter
1/4 cup chicken stock, or water
1 tablespoon chili oil (Aisle 10)
1 tablespoon white sesame seeds, toasted (Aisles 5, 8, & 15)
1 tablespoon peanuts, roasted and ground (Aisle 15)
1/2 tablespoon sugar
1/2 tablespoon palm sugar, or brown sugar (Aisles 13 & 15)
fish sauce (if desired) or salt, to taste (Aisle 13)
Cucumber Salad (ar-jard)
4 pickled cucumbers
2 shallots, thinly sliced
1 chili, thinly sliced
1/3 cup white vinegar (Aisle 10)
1/3 cup sugar
1/2 teaspoon salt
cilantro sprigs, for garnish
Reprinted with permission from Thai Cuisine Beyond Curry by Chef Chai Siriyarn.
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[...] salt 1/2 teaspoon pepper 3 cups cooking oil sweet and sour chili sauce (Aisle 13), to serve cucumber salad, to [...]
sounds like this is something I will have to give a try.I have a cooking recipe site as well and I’d like to exchange links with you. Let me know if this is possible. Thanks.