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SATAY

(BARBECUE THAI STYLE)

 
  These are little pork or chicken barbecues. Sold by hawkers and most Thai restaurants. The hawker price for each barbecue stick is about Baht 2. In restaurants it may cost Baht 5 + per stick. To really enjoy Moo Satay (pork barbecue) it must be eaten with it's sauce.
 

INGREDIENTS

1/2 kg. of pork or chicken meat,
2 1/2 cups of coconut milk,
2 cucumbers,
5 shallots,
2 red chilies,
1 tsp. of ground parched fennel,
3 tsp. of ground parched seeds coriander,
1 tsp. of thinly sliced young galangal,
1 tsp. of finely sliced lemon grass,
1 tsp. of thinly sliced turmeric,
1/2 cup of ground peanuts,
4 tbsp. of vinegar,
4 tbsp. of water ,
6 1/2 tbsp. of sugar,
3 tbsp. of palm sugar,
3 1/2 tsp. of salt,
1/4 tsp. of ground pepper,
3 tbsp. of tamarind juice,
3 tbsp. of vegetable oil,
3 tbsp. of kaeng kua curry paste, wooden sticks
 
PREPARATION
Wash the pork or chicken, slice into strips (1 inch wide and 3 inches long). Pound the young galangal, lemon grass, turmeric, ground pepper, 2 tsp. of ground parched seeds coriander, 1/2 tsp. of ground parched fennel and 1 tsp. of salt together in a mortar well. Rub this mixture on to the pork or chicken. Work the pork or chicken around in the sauce of 1/2 tbsp. of sugar and 1/2 cup of coconut milk. Then set aside and allow to marinate for 30 minutes. Thread the pork or chicken with wooden sticks then broil over a medium charcoal fire and sprinkle with coconut milk, until done. Serve with satay sauce and cucumber salad.
To make satay sauce: Pour the oil in a pan and place on medium heat, when the oil is hot put in the kaeng kua curry paste, stir-fry until good scent comes out, add 1 tsp. of ground parched seeds coriander and 1/2 tsp. of ground parched fennel then add slowly 1 1/2 cups of coconut milk, next add 2 tsp. salt, palm sugar, tamarind juice and peanuts, stir well then remove from the heat and pour into a sauce serving bowl.
To make cucumber salad: Wash the cucumbers, cut into slices about 1 cm. thick, slice shallots and red chilies, arrange it in a salad serving bowl. Mix vinegar, water, 1/2 tsp. of salt and 6 tbsp. of sugar and pour it over the cucumbers, sliced shallots and red chilies in a serving bowl.
 
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