| Chicken satay, "satay gai" Satay is originally an Indonesian/Malay dish. You can 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). Ingredients (all ingredients are available online, just go to our links page and click on the first one, ImportFood.com) 1 teaspoon coriander seed 1 teaspoon cumin seed 1 tablespoon chopped garlic 1 tablespoon fresh grated ginger 1 pound chicken breasts, skinned, boned, and cut into bite sized pieces. 2 tablespoons fish sauce 1 tablespoon curry powder pinch turmeric powder (as only a colorant, so very little!) 8 tablespoons coconut milk 3 tablespoons palm sugar Method The chicken is beaten flat, using the flat of the blade of a heavy cleaver or using a meat tenderizing mallet. You can also use a rolling pin. The coriander and cumin are toasted and then crushed in a mortar and pestle. The ingredients are then combined to form a marinade, and the chicken is marinated overnight. The pieces 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. Nam jim satay (Peanut Sauce). A peanut dressing accompies these snacks. A quick and delicious substitute to the recipe below is our Satay Seasoning Mix (Peanut Sauce Mix). Imported from Thailand and made of the finest quality ingredients. Ingredients If you wish use peanut butter rather than fresh peanuts.
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