Tiare
02-03-2008, 12:41 AM
I first learned the basic recipe for this satay dish when working in a Thai restaurant. Then i took it with me and have personalized it and i have used it to feed many..,from thai cooking courses i`ve had, in parties ,to feeding a football team. My advice is make enough skewers they never last.
Its a easy dish to make but if you cook for say 40 it takes some time..
You may do this by deepfrying in a large wok (my preference) or over charcoal grill (summertime) or grill in the oven.(they get a bit drier)
This is for 2 pers.
Part 1 The Marinade and the Chicken
Buy chicken fillets for 2 people.
Cut them in slices lengthwise and thread on bambooskewers with the tickest part at the base of the skewer. Mix all the ingredients for marinade and mix the chicken with the marinade, wrap a plastic bag around the skewers,and leave in the fridge overnight.
Mix to make a marinade:
Cooking oil 4 tblsp
Soy sauce 4 tblsp
Oystersauce 4 tblsp
Coconut milk 1 dl
Sugar 1 tblsp
Salt 1/2 tsp
Mild Currypowder 4 tblsp
1 tblsp blackstrap rum
Part 2 The Peanut Sauce
Coconut milk 2 dl
Red Curry paste 2 tblsp
Sour Currypaste 2 tblsp
Massaman currypaste 1 tblsp
Sugar 4 tblsp
Fishsauce 4 tblsp
salt 1/2 tsp - be careful here and add a little according to taste as there is fish sauce in this.
Peanuts unsalted 8 tblsp
tamarind juice 3 tblsp
Start with roughly crush the peanuts in a mortar until you get a rough peanut paste.
Pour Coconutmilk in a pot and bring to a very light boil on medium heat. Add the currypastes,sugar, salt,
fishsauce, sugar,tamarind juice.
stir and mix together then add the peanuts. Stir while cooking on low heat until you get a thick
sauce.take off the heat and keep warm under cover.
Part 3 The making
Rice - Use Thai Jasmine rice and cook.You may color the rice yellow by using turmeric or egg yolk food color.
Deepfry, grill or grill in the oven..all the chicken skewers.
To serve:
Simple: With rice and with the peanut sauce beside and a crisp salad.
Party: Buy large banana leaves, wash and lightly oil them with oilve oil. Cut out pieces to fit the serving plates.
Place 2 large serving plates on top of the banana leaf. Put smaller pieces of banana leaves on the plates.
Arrange the skewers in a nice way. Add the decorations (part4)
Pour the rice (yellow rice for party!) on either a large serving plate or in a huge coneshaped strainer and pack it lightly but tightly.Turn the strainer upside down on the plate and then take it off, now you have a rice cone..
Stick chicken skewers around it together with orchids,leaves and chili flowers for a real nice presentation.
Pour the peanut sauce in a nice bowl and add a few kaffir lime leaves on top.
Add lime slices here and there.
Voila! PARTY!!
Part 4 - The decorations.
There are a few very simple decorations to use, they look really pro but are easy to make.
Chiliflowers: Use large red and yellow Thai chilis.Cut lengthwise about 5-6 cuts around the chili from (almost) the top and down all the way to the bottom.
Carefully cut away the membrance and the seeds.
Put them in a large glass filled with water and ice and leave in the fridge for 4-6 hrs. The chilis will open up to like "flowers"
Tomato roses: Cut the bottom off the tomato and put aside. Slice the skin off around the tomato in a spiral manner. Roll the skin-spiral
to make a "rose", put it on top of the tomato bottom and secure if needed with a piece of toothpick.
Use fresh Dendrobium orchids and their leaves as decoration.
Use lime slices and kaffir lime leaves.
Enjoy! :)
Its a easy dish to make but if you cook for say 40 it takes some time..
You may do this by deepfrying in a large wok (my preference) or over charcoal grill (summertime) or grill in the oven.(they get a bit drier)
This is for 2 pers.
Part 1 The Marinade and the Chicken
Buy chicken fillets for 2 people.
Cut them in slices lengthwise and thread on bambooskewers with the tickest part at the base of the skewer. Mix all the ingredients for marinade and mix the chicken with the marinade, wrap a plastic bag around the skewers,and leave in the fridge overnight.
Mix to make a marinade:
Cooking oil 4 tblsp
Soy sauce 4 tblsp
Oystersauce 4 tblsp
Coconut milk 1 dl
Sugar 1 tblsp
Salt 1/2 tsp
Mild Currypowder 4 tblsp
1 tblsp blackstrap rum
Part 2 The Peanut Sauce
Coconut milk 2 dl
Red Curry paste 2 tblsp
Sour Currypaste 2 tblsp
Massaman currypaste 1 tblsp
Sugar 4 tblsp
Fishsauce 4 tblsp
salt 1/2 tsp - be careful here and add a little according to taste as there is fish sauce in this.
Peanuts unsalted 8 tblsp
tamarind juice 3 tblsp
Start with roughly crush the peanuts in a mortar until you get a rough peanut paste.
Pour Coconutmilk in a pot and bring to a very light boil on medium heat. Add the currypastes,sugar, salt,
fishsauce, sugar,tamarind juice.
stir and mix together then add the peanuts. Stir while cooking on low heat until you get a thick
sauce.take off the heat and keep warm under cover.
Part 3 The making
Rice - Use Thai Jasmine rice and cook.You may color the rice yellow by using turmeric or egg yolk food color.
Deepfry, grill or grill in the oven..all the chicken skewers.
To serve:
Simple: With rice and with the peanut sauce beside and a crisp salad.
Party: Buy large banana leaves, wash and lightly oil them with oilve oil. Cut out pieces to fit the serving plates.
Place 2 large serving plates on top of the banana leaf. Put smaller pieces of banana leaves on the plates.
Arrange the skewers in a nice way. Add the decorations (part4)
Pour the rice (yellow rice for party!) on either a large serving plate or in a huge coneshaped strainer and pack it lightly but tightly.Turn the strainer upside down on the plate and then take it off, now you have a rice cone..
Stick chicken skewers around it together with orchids,leaves and chili flowers for a real nice presentation.
Pour the peanut sauce in a nice bowl and add a few kaffir lime leaves on top.
Add lime slices here and there.
Voila! PARTY!!
Part 4 - The decorations.
There are a few very simple decorations to use, they look really pro but are easy to make.
Chiliflowers: Use large red and yellow Thai chilis.Cut lengthwise about 5-6 cuts around the chili from (almost) the top and down all the way to the bottom.
Carefully cut away the membrance and the seeds.
Put them in a large glass filled with water and ice and leave in the fridge for 4-6 hrs. The chilis will open up to like "flowers"
Tomato roses: Cut the bottom off the tomato and put aside. Slice the skin off around the tomato in a spiral manner. Roll the skin-spiral
to make a "rose", put it on top of the tomato bottom and secure if needed with a piece of toothpick.
Use fresh Dendrobium orchids and their leaves as decoration.
Use lime slices and kaffir lime leaves.
Enjoy! :)