Satay Chicken -

Satay Chicken

This is the most popular appetizer in Thailand, a very fun street food for both Thais and Westerners.  It’s common to find vendors on the sidewalk grilling the pork, especially near the market place.  One day at my parents’ house a group of American friends ate 5 kilograms of my mom’s pork satay!  This is traditionally a pork dish but chicken is an excellent substitute.

1 Pound           pork loin or butterfly pork

1 cup                coconut milk

2 tsp                turmeric powder or 1 tbsp fresh turmeric

1 tsp                 curry powder

1 Tbsp             sugar

3 Tbsp             light soy sauce

Wooden skewers

Soak skewers in water for 15 minutes to prevent burning

Slice pork into ¼ inch thick long strips

Mix the rest of the ingredients in a mixing bowl

Add pork strips into mixing bowl and marinate for at least one hour

Put pork on skewers

Grill or broil for 3-4 minutes each side until done.  Serve with satay sauce, cucumber relish, and grilled bread or toast.  Garnish with tomato rose and cilantro.  Serves 8-10 people. 

Serving tip:  no need for utensils; use the skewer to pick up cucumbers

Note: You can marinate the meat overnight and put it on skewers in the morning. 

Satay Sauce (Naam-jim-satay)

1 Can                           coconut milk

½ tsp                            ground coriander

2 Tbsp                         red curry paste

3/4 tsp                          salt

5 Tbsp                         sugar or palm sugar

1 Tbsp                         tamarind juice

½ cup                           ground peanuts

Heat coconut milk over medium heat until bubbly.  Add curry paste and coriander to milk, stir until blended.  Add seasonings, stir, and add ground peanuts; cook for five more minutes.

Taste to see if flavor is the way you like; add more sugar, salt, tamarind as desired

Note: To make tamarind juice mix one portion of tamarind pulp to two portions of water, mix well, and strain the pulp.  Satay sauce may be stored in the refrigerator for up to two weeks.  Yields 1 ½ cup.

Cucumber Relish (Ah-jahd)

1                      cucumber

1                      large Shallot

1-2                   jalapeno peppers (red and green)

¼ cup               white vinegar

¼ cup               sugar

½ tsp                salt

Mix vinegar, sugar, and salt in a bowl until sugar is dissolved.  Peel cucumber, cut lengthwise quarterly and then slice thinly vertically.  Slice shallots and jalapenos.  Put everything in serving bowl.  Yields 2 ½ to 3 cups.

Note: Vegetables may be cut in advance but wait until serving to add to the vinegar mixture.


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