Satay - Grill Meat Skewer

The word "satay" has an Indonesian-Malayan origin. As a significant population comprises Muslim, chicken has become the most common meat use in making Southeast Asian skewer. Chicken is also acceptable to the Hindu Indians and Balinese in this region who are prohibited to eat beef. This recipe is quite similar to the southern Thai "sate".

For a serving of 5 to 6, use 300 - 500 g of chicken fillet, preferably thigh meat (which has more bite and is juicier and doesn't dry out easily compared to breast meat). Cut into rectangular bite size. Marinate for at least 2 hours.

Marinade
Pepper powder 1 tsp
Chilli powder 1/2 tsp
Tamarind juice - 1 tsp ready made from the bottle or make from soaking 2 cm of tamarind & strain
* Tip : must have, to tenderise and infuse a complex tangy taste to the meat before cooking
Tumeric powder 1/4 tsp (* Tip : go easy on this spice - it can overwhelm the whole dish)
Lemongrass (1 piece from the white portion - pound finely)
Galangal (1/2 cm slice, pound finely)
Garlic (1 clove, pounded finely)
Salt 3/4 tsp
Dark soy sauce (runny type)

Peanut Sauce
Thick caramel dark soy sauce (ketchup manis)  2 TBS
Peanut (roughly pounded)  1 cup

Sugar 1 tsp
Salt 1/2 tsp
Garlic clove (1 pound with chilli and shallot)
Shallot bulb (1 small onion)
Dried chilli - 2 pieces (soaked, cut, deseed and grind into paste with the above shallot and garlic)
Shrimp paste (toasted Malaysian type or soft Thai version straight from the tub) - only 1/2 tsp is needed
Coconut milk (thick) 400 g or dilute 300 g of cream - from experience, only Ayam and Kara made the cut

Method
1. Soak bamboo sticks in water to reduce burning
2. Skewer the meat in an elongated fashion to ensure easy grilling.
3. Only a little oil goes a long way because the meat has some fat (peanut, palm or rice) or any with high boiling point. Enough oil just to prevent the meat from becoming dark and burnt.
4. Grill over open fire on the BBQ or in a preheated oven for 10 minutes.
5. Turn the skewer and ensure that the meat is cooked evenly on both sides.
6. Meanwhile, boil all the ingredients for peanut sauce.

Traditional satay is served with another dipping sauce. Another secret to give away.

Relish / Sauce : Mix pineapple cube and Spanish onion with a bit of salt, sugar and rice vinegar.

When the satay is cooked, arrange on a large dish.

Serve with cut cucumber and all the sauces mentioned.

Rice cubes (compressed rice traditionally wrapped in leaves "basket" is good to have. This is as authentic as it can get.

Gaeng Liang - Thai special vegetable soup for health

This is not the typical Thai chilli based soup or curry. It is a actually a classic complete tonic soup believed to date long before curries became the staples of the present-day Thai people. It is recommended for expectant mothers and post-natal nourishment, as well as growing children. This recipe has been adapted from a professional Thai chef recipe which has a longer list of ingredients using Thai produce.  A simplified list has ingredients that are quite easily available from ethnic grocers in most parts of the world.

The must-have basic ingredients are :
lufa (angled gourd) - cut into cubes
pumpkin - cut into bite size
mushroom (preferably straw mushroom, canned if not fresh, or else use fresh button mushroom),
baby sweet corn
green zucchini (optional)

Spicy paste : Pound - 
peppercorn, fresh prawn, garlic, coriander root, shallot bulb, fresh red chilli, dried shrimp or shrimp paste.

Traditionally, this herbal soup is supposed to be quite peppery. Adjust the fiery level accordingly. Cut down on the chilli and peppercorn if you like it mild.

Seasoning : fish sauce (2 Tbs).  

1. Bring 4 cups of chicken stock to the boil.
2. Add spicy paste and stir well.
3. When the stock is boiling again, add pumpkin first as it takes longer to cook.
4. Add lufa, then mushroom and zucchini. Lastly add baby sweet corn.
5. Season with fish sauce.
6. Serve hot with rice. Garnish with basil leaves.

All time favourite Thai foods - repertoire from the Chinese Thai cuisine

Did you know that some of your favourite Thai dishes such as cashew nut chicken, spicy fish cake, pandan leaf chicken, steam fish, noodle stir fry and noodle soups have originated from Sino-Thai recipes?


http://thaieasyrecipes.blogspot.com/2009/12/thai-chinese-cuisine.html