Satay kai (chicken satay)

Yield: 1 Servings

Measure Ingredient
1 teaspoon Coriander seed
1 teaspoon Cumin seed
1 tablespoon Chopped garlic
1 tablespoon Fresh grated ginger
1 pounds Chicken breasts; skinned, boned, and cut into bite sized pieces, about
2 tablespoons Fish sauce
1 tablespoon Curry powder (Thais use a mix called \"phom kari\", but an Indian style Madras curry powder is fine)
1 pinch Turmeric powder (it's only a colorant, so very little!)
8 tablespoons Coconut milk
3 tablespoons Palm sugar

Satay of course is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time. This is a Thai version. You can of course also make the same recipe with chunks of beef or pork, or large prawns (if you can get the very large ones [3-4 per pound] then they are usually deheaded and the skewer threaded lengthwise down the body.

The chicken is beaten flat, using the flat of the blade of a heavy cleaver (or using a meat-tenderising mallet, or the 'sahk' of the mortar and pestle (i.e. the grinding piece, not the bowl :-) -- in Thailand these are usually granite. You could also use a rolling pin...) The coriander and cumin are toasted and then crushed in a mortar and pestle or food processor (coffee grinder...) The ingredients are then combined to form a marinade, and the chicken is marinated overnight.

The pices of chicken are then threaded on the 8" satay sticks, lossely folding them in half and piercing through the folded meat to form a loose gather.

The completed sticks are then grilled, broiled or barbequed on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade.

Cooking should take between 5 and 10 minutes depending on the heat of your cooker. Posted to KitMailbox Digest by gigimfg@... on Jul 9, 1997

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