Chicken Satay
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We found this nice little book of Thai cooking with a recipe for a classic offering of Thai cuisine, chicken satay (actually any kind of satay). It turns out that satay is not a truly native Thai dish, but was borrowed from more Indonesian origins. Still, it is a classic in practically all Thai restaurants in the US.
From the book: "The Original Thai Cookbook" Authors: Jennifer Brennan Excerpt: SateSatay |
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6 servings
The generic term Sate refers more to a fashion of cooking, barbecued on skewers, rather than a specific dish or food.
Southeast Asians, as other Orientals, have great difficulty pronouncing any two consonants together, particularly s in conjunction with t or p. (The popular soda pop in Thailand, Green Spot, generally is heard as "Galeen Supot.") The common reference is that the name Satay is merely a corruption stemming from Asian attempts at the word "steak." Satay is indigenous to Indonesia but this way of cooking has spread up through Malaysia and is commonplace in Thailand. Thai restaurants, here in the United States, almost universally feature Satay on their menus, causing many Americans to believe that it is an original Thai specialty.
1 pound beef, pork or chicken, very thinly sliced and cut into strips 1/2" wide x 2" long
Marinade
2 cloves garlic, smashed and chopped
1/2 onion, chopped
1 tablespoon palm or brown sugar
Juice of 1 lime
1 tablespoon fish sauce (Nam Pla)
1/2 teaspoon tamarind pulp, dissolved in 2 tablespoons hot water
1 tablespoon vegetable oil
Sauce
8 tablespoons crunchy peanut butter
1 onion, finely chopped
1 cup "Thick" coconut milk
1 tablespoon palm or brown sugar
1 teaspoon red chilli powder (Cayenne)
1 stalk lemon grass, finely chopped
1 tablespoon fish sauce (Nam Pla)
1 tablespoon dark, sweet soy sauce
Place all the Marinade ingredients in a food processor or blender and process or blend until smooth. Thread the meat strips like a ribbon on 12" wooden skewers, 3 or 4 to each stick, and place in a large, shallow dish. Pour the Marinade over the Satay and let stand for 30 to 60 minutes, rotating each stick occasionally.
If cooking over charcoal, light the coals and let them come to a temperature that creates a white, chalky film. If using a broiler, turn it on and let it come to a full heat for at least 10 minutes before you start to grill or broil. The Satay should be grilled, barbecued or broiled near high heat.
In a saucepan, combine all the Sauce ingredients and bring to a boil, stirring. Remove from heat and pour into small bowls for accompaniment.
Remove the Satay from the Marinade and cook fiercely and quickly. (The cooking time will vary with the type and density of meat used, the amount of heat and proximity thereto, but should never exceed a total of 5 minutes for all sides.)
Serve with the Sauce, and side bowls of Taeng Kwa Brio Wan.
- from The Original Thai Cookbook," by Jennifer Brennan
The generic term Sate refers more to a fashion of cooking, barbecued on skewers, rather than a specific dish or food.
Southeast Asians, as other Orientals, have great difficulty pronouncing any two consonants together, particularly s in conjunction with t or p. (The popular soda pop in Thailand, Green Spot, generally is heard as "Galeen Supot.") The common reference is that the name Satay is merely a corruption stemming from Asian attempts at the word "steak." Satay is indigenous to Indonesia but this way of cooking has spread up through Malaysia and is commonplace in Thailand. Thai restaurants, here in the United States, almost universally feature Satay on their menus, causing many Americans to believe that it is an original Thai specialty.
1 pound beef, pork or chicken, very thinly sliced and cut into strips 1/2" wide x 2" long
Marinade
2 cloves garlic, smashed and chopped
1/2 onion, chopped
1 tablespoon palm or brown sugar
Juice of 1 lime
1 tablespoon fish sauce (Nam Pla)
1/2 teaspoon tamarind pulp, dissolved in 2 tablespoons hot water
1 tablespoon vegetable oil
Sauce
8 tablespoons crunchy peanut butter
1 onion, finely chopped
1 cup "Thick" coconut milk
1 tablespoon palm or brown sugar
1 teaspoon red chilli powder (Cayenne)
1 stalk lemon grass, finely chopped
1 tablespoon fish sauce (Nam Pla)
1 tablespoon dark, sweet soy sauce
Place all the Marinade ingredients in a food processor or blender and process or blend until smooth. Thread the meat strips like a ribbon on 12" wooden skewers, 3 or 4 to each stick, and place in a large, shallow dish. Pour the Marinade over the Satay and let stand for 30 to 60 minutes, rotating each stick occasionally.
If cooking over charcoal, light the coals and let them come to a temperature that creates a white, chalky film. If using a broiler, turn it on and let it come to a full heat for at least 10 minutes before you start to grill or broil. The Satay should be grilled, barbecued or broiled near high heat.
In a saucepan, combine all the Sauce ingredients and bring to a boil, stirring. Remove from heat and pour into small bowls for accompaniment.
Remove the Satay from the Marinade and cook fiercely and quickly. (The cooking time will vary with the type and density of meat used, the amount of heat and proximity thereto, but should never exceed a total of 5 minutes for all sides.)
Serve with the Sauce, and side bowls of Taeng Kwa Brio Wan.
- from The Original Thai Cookbook," by Jennifer Brennan