Chicken satay ( Kai sateh)

November 27, 2007

This was a satay recipe (one of the 4) that I prepared for our little ‘Thanksgiving’ last Saturday. I was really looking forward into making this since the spices for the marinade really intrigued me. The recipe calls for pork, but I’ve decided to use chicken instead. Will I make this again, even on special occasions? Most definitely. So I hope you like it too.

What you need for the marinade:

1/2 cup coconut cream

1tsp finely chopped galangal

1tbsp finely chopped lemon grass

1 tsp chopped turmeric ( I used powder so I only needed 1/2 tsp)

2 tsp ground coriander seed, roasted (you can buy this commercially)

1/2 ground roasted cumin

1/t black pepper

1tsp salt

2 tsp sugar

how: with all my fresh ingredients, after chopping I place them all in my mortar and pounded them with the pestle. What you see in the picture was without turmeric (yet) I figured, I can mix it in at the last minute ( I didn’t want my wooden pestle turning yellow *lol* ) Once mixed and pounded you can transfer it into  a clean bowl, mix in the turmeric and coconut cream

Gently slice 2-4 pieces of chicken fillet, thinly and then thread on pre-soaked sticks . Pour in the marinade on the chicken and let stand for few hours. Grill the chicken until done.

For the sauce, the recipes calls for peanut sauce but I chose not to make it. I find it a shame to use peanut as it will over power the chicken taste. So instead I just made a mixture of vinegar, sugar , sliced cucumber and red long chilies. Much much better.

Posted in barbeque, chicken, thai recipe