Gai Satay
Chicken satay
Makes 12 skewers
Thai Satays are recognized the world over. These kebabs are exotic, flavorful, and easy to prepare. They can also be varied: use 1 1/4 pounds boneless pork loin or flank steak, but be sure the slices are all the same thickness to ensure even cooking. For best results, let the skewered meat marinate overnight.
Chicken satay
Makes 12 skewers
Thai Satays are recognized the world over. These kebabs are exotic, flavorful, and easy to prepare. They can also be varied: use 1 1/4 pounds boneless pork loin or flank steak, but be sure the slices are all the same thickness to ensure even cooking. For best results, let the skewered meat marinate overnight.
4 chicken breast filet
2 whole garlic cloves
8 coriander roots
2 medium shallots, chopped
1 tablespoon curry powder
½ teaspoon salt
1 teaspoon sugar
½ teaspoon ground coriander seeds
½ teaspoon turmeric
1/4 cup nam pla
2 tablespoons vegetable oil
½ teaspoon black pepper
6 tablespoons coconut milk
Satay sauce
Cucumber salad
Sticky rice
Jamsin rice
2 whole garlic cloves
8 coriander roots
2 medium shallots, chopped
1 tablespoon curry powder
½ teaspoon salt
1 teaspoon sugar
½ teaspoon ground coriander seeds
½ teaspoon turmeric
1/4 cup nam pla
2 tablespoons vegetable oil
½ teaspoon black pepper
6 tablespoons coconut milk
Satay sauce
Cucumber salad
Sticky rice
Jamsin rice
Cut chicken halves lenghtwise into 3 even slices. Pound chicken
with the back of a knife until ½ inch thick.
In a food grinder, process garlic, coriander roots, and shallots until smooth. In a shallow bowl, combine chicken, garlic mixture, curry powder, salt, sugar, coriander seeds, turmeric, nam pla, oil, pepper, and 4 tablespoons coconut milk. Cover with plastic wrap and refrigerate at least 1 hour, preferably overnight.
Soak twelve 12-inch bamboo skewers in cold water for atleast 1 hour. Thread each slice of chicken down the center onto a skewer, being careful not to tear meat or expose skewer.
Preheat grill or broiler. Brush skewered chicken with 1 tablespoon coconut milk and place on grill or broiler pan 4 inches from heat 5 to 6 minutes. Turn, brush with remaining tablespoon coconut milk and grill 3 to 4 minutes, or until cooked through.
Serve with satay sauce, cucumber salad accompanied with jasmin rice, sticky rice or toast.
In a food grinder, process garlic, coriander roots, and shallots until smooth. In a shallow bowl, combine chicken, garlic mixture, curry powder, salt, sugar, coriander seeds, turmeric, nam pla, oil, pepper, and 4 tablespoons coconut milk. Cover with plastic wrap and refrigerate at least 1 hour, preferably overnight.
Soak twelve 12-inch bamboo skewers in cold water for atleast 1 hour. Thread each slice of chicken down the center onto a skewer, being careful not to tear meat or expose skewer.
Preheat grill or broiler. Brush skewered chicken with 1 tablespoon coconut milk and place on grill or broiler pan 4 inches from heat 5 to 6 minutes. Turn, brush with remaining tablespoon coconut milk and grill 3 to 4 minutes, or until cooked through.
Serve with satay sauce, cucumber salad accompanied with jasmin rice, sticky rice or toast.
Conversion chart
1/5 teaspoon = 1 milliliter
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters
1/5 teaspoon = 1 milliliter
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters
Contact
Live chat
Search