Thai Chicken Satay

 

If you only want to try one satay today, then try this one. The meat is marinated and then served with a homemade peanut sauce, which is perfect for finger food at parties and for making with children.

You can grill it on a BBQ, cook it in the oven, or even fry it in a saucepan with a herby butter. You could also substitute the chicken for strips of lean beef, as long as you don’t use stewing beef. Serve with fragrant jasmine rice or on skewers with a bit of side salad. You could also serve with stir-fried Thai vegetables, just add a little of the peanut sauce in when cooking.

Ingredients:

Around 8-16 skinless chicken thighs. Thigh meat is the tastiest and most flavoursome chicken meat.

SATAY MARINADE INGREDIENTS:

50g very finely chopped lemongrass

One small chopped onion

2 fat cloves of garlic

1 thumb sized piece of very finely chopped ginger

¼ thumb sized piece of very finely chopped turmeric, or ½ tsp. of dried turmeric

1 tbsp. lime juice

1 tbsp. ground coriander

2 tsp. cumin

3 tbsp. soy sauce

4 tbsp. fish sauce

5 tbsp. brown sugar

(JUST REMEMBER 1, 2, 3, 4, 5, WHEN WORKING OUT INGREDIENTS)

PEANUT SAUCE:

250g roasted peanuts

50ml water

2 fat cloves of garlic

Dash of soy sauce

Dash of sesame oil

2 tbsp. brown sugar

2 tbsp. fish sauce

½ tbsp. lime juice

½ tsp. chilli sauce

50ml coconut milk

Method of Preparation:

• Soak skewers in water and cut up chicken into bite sized chunks.
• Process all the ingredients in a food processor.
• Marinade for up to 24 hours
• When cooking, slide onto the skewer.
• Start cooking, turning every 5 minutes. Your meat, depending on thickness will be cooked in 10-20minutes.
• The easiest way to prepare this dish is to measure everything out beforehand.
• For the peanut sauce, blend everything together in a food processor.
• You can serve it warm or at room temperature.

A nice way to serve this dish is also by putting some of the peanut sauce through some warm egg noodles, then slide the chicken from the skewers and serve on top of the noodles.

You can keep both the marinade and the sauce in the fridge for around 2 weeks.

You could also use the marinade as a sauce base for a Thai-style chicken stew.

Cauliflower Crisps

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Ingredients

1 Cauliflower , 3 tsp Corn Flour ,1 tsp Chilli Powder , 1 tsp Ginger/Garlic Paste, 2 tsp Light Soya Sauce, o Chinese Salt, Salt to taste, Oil for frying.

Method

Put cauliflower florets in boiling water with little salt and cook for 3 minutes, till slightly tender, Drain the water and pat dry the florets. Mix all the other ingredients to form a thin paste using enough water, Dip the florets in the batter and fry till golden brown. Serve hot.

Vegetable Manchurian

Ingredients:
2 cups Grated Cabbage , 2 cups Grated Carrots , 1 cut onion , 2 cut inexperienced Chilies , 3-4 Crushed Garlic Flakes , 2 tbsp Corn Starch or Flour , Oil for deep sauteing , 1 tbsp Glycine max Sauce , Salt to Taste, 1 tsp Pepper Powder , 1 tsp Sugar , A pinch of Minamoto , 2 tbsp oil.

Method
Combine grated cabbage and carrots and squeeze the water out from them.Currently during a bowl take the squeezed cabbage and carrots and blend one tbsp. corn starch and add few sliced chilies and tiny salt to that.Make little balls (like koftas) of the mixture .Heat the oil during a kadhai / pan and deep fry the balls until golden brown, drain and keep aside.Currently during a separate pan heat a pair of tbsp oil. Saute garlic, inexperienced chilies and spring onions.Add water, salt, pepper powder, Minamoto, sugar and Glycine max sauce. Bring it to a boil.Combine one tbsp corn four with half a cup of cold water and stir into it. Gently add the deep-fried balls to the gravy.Cook the vegetable Manchurian for 3-4 minutes and serve hot fancy with sliced coriander.