Maybe, certainly one of my greatest regrets whereas residing in Thailand was not with the ability to weblog about my life there. However then once more, I additionally needed to detach myself from the standard issues that I did earlier than I left Manila. I needed to expertise residing overseas with a sure degree of immersion right into a tradition that’s related but so totally different from my very own, away from the acquainted crowd and scenes. In addition to, that’s one of many many causes I made a decision to take refuge within the the land of smiles anyway.

So, yeah, why remorse.

Now that I’m again, and whereas I can nonetheless bear in mind snippets of my life in Thailand, I’ll most likely share one or two Thai recipes that I actually loved (and undoubtedly going to overlook) whereas I used to be there. Let’s begin with certainly one of my favourite avenue meals — Thai Rooster Satay.


Right here’s the factor — satay or sate (pronounced as sa-té) will not be initially from Thailand. Its nation of origin is the truth is Indonesia, traditionally akin to the Indian kebabs. However as a result of Thailand’s delicacies is extra common than its neighbors, satay grew to become extra related with Thailand.

Apart from Thailand and Indonesia, satay can be a well known avenue meals in Malaysia and plenty of components of Southeast Asia. Sure, it will also be discovered within the Philippines, within the south the place it is named satti.

Similar to in any culinary diversifications, elements and preparations range from one area to a different. In Thailand, hen and pork satay are widespread the place it’s served with peanut sauce and cucumber relish. However in Islamic nations, hen and beef are extra most well-liked, though pork might also be present in non-halal meals institutions. 

Attempt the recipe under and let me know what you suppose:

Thai Rooster Satay with Peanut Sauce & Cucumber Relish Recipe

You will want:

For the marinade

  • 3/4 cup coconut cream
  • 3 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp sugar
  • 500 g hen, ideally breast half, sliced in bite-sized items
  • bamboo skewers (non-compulsory), soaked in water for not less than 1 hour earlier than grilling

For the peanut sauce

  • 1 cup coconut cream
  • 1 1/2 tbsp curry powder, ideally pink
  • 2 tbsp patis (fish sauce)
  • 3 tbsp unsweetened peanut butter, chunky for those who choose
  • 3 tbsp sugar
  • 1 tbsp tamarind paste
  • 1 tbsp vegetable oil

For the cucumber relish

  • 1 medium-sized cucumber, sliced thinly
  • 3 pcs shallots, sliced thinly
  • 1 computer small carrot, peeled and sliced thinly (non-compulsory)
  • 1 computer siling pangsigang or inexperienced finger chili, sliced thinly (non-compulsory)
  • 1 cup cane vinegar
  • 1/2 cup sugar
  • 1 tsp salt
  • 1 tsp cracked pepper

The right way to put together:

For the marinade and grill

  1. Combine all elements in a bowl. Cowl the bowl with a plastic wrap and place it within the fridge. Marinate hen for not less than one hour. Protip: You too can use pork.
  2. Thread the skewers by the hen items.
  3. Cook dinner hen over sizzling charcoal grill. Pan grilling may be an possibility.
  4. Serve with peanut sauce and cucumber relish (recipes under).

For the peanut sauce

  1. Put coconut cream in a sauce pan and produce to a simmer (not boiling).
  2. Add curry, stir till combined nicely. Simmer for about 5 minutes whereas stirring often.
  3. Add the remainder of elements. Simmer with fixed stirring till oil begins to drift.
  4. Pour in a dipping bowl.

For the cucumber relish

  1. Place the greens right into a bowl. Put aside.
  2. Put vinegar, water, sugar, and salt in a sauce pan over medium warmth. Deliver to a boil. Stir till sugar and salt have fully dissolved. Take away pan from warmth and let it cool.
  3. Pour the combination into the vegetable bowl. Crack some pepper. Combine completely.
  4. Function a aspect.

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