Recipe #46: THAI CHICKEN SATAY with PEANUT SAUCE & CUCUMBER RELISH

Perhaps, one of my biggest regrets while living in Thailand was not being able to blog about my life there. But then again, I also wanted to detach myself from the usual things that I did before I left Manila. I wanted to experience living in another country with a certain level of immersion into a culture that is similar yet so different from my own, away from the familiar crowd and scenes. Besides, that’s one of the many reasons I decided to take refuge in the the land of smiles anyway.

So, yeah, why regret.

Now that I’m back, and while I can still remember snippets of my life in Thailand, I’ll probably share one or two Thai recipes that I really enjoyed (and definitely going to miss) while I was there. Let’s start with one of my favorite street foods — Thai Chicken Satay.

Thai Satay 1

Here’s the thing — satay or sate (pronounced as sa-té) is not originally from Thailand. Its country of origin is in fact Indonesia, historically akin to the Indian kebabs. But because Thailand’s cuisine is more popular than its neighbors, satay became more associated with Thailand.

A photo posted by GJ Coleco (@gjcoleco) on

Thai Pork Satay sold as a street food in Thailand

Aside from Thailand and Indonesia, satay is also a well-known street food in Malaysia and many parts of Southeast Asia. Yes, it can also be found in the Philippines, in the south where it is known as satti.

Just like in any culinary adaptations, ingredients and preparations vary from one region to another. In Thailand, chicken and pork satay are common where it’s served with peanut sauce and cucumber relish. But in Islamic countries, chicken and beef are more preferred, although pork may also be found in non-halal food establishments. 

Try the recipe below and let me know what you think:


 

Thai Chicken Satay with Peanut Sauce & Cucumber Relish Recipe

You will need:

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 chicken, preferably breast part, sliced in bite-sized pieces
  • bamboo skewers (optional), soaked in water for at least 1 hour before grilling

For the peanut sauce

  • 1 cup coconut cream
  • 1 1/2 tbsp curry powder, preferably red
  • 2 tbsp patis (fish sauce)
  • 3 tbsp unsweetened peanut butter, chunky if you prefer
  • 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 pc small carrot, peeled and sliced thinly (optional)
  • 1 pc siling pangsigang or green finger chili, sliced thinly (optional)
  • 1 cup cane vinegar
  • 1/2 cup sugar
  • 1 tsp salt
  • 1 tsp cracked pepper

How to prepare:

For the marinade and grill

  1. Mix all ingredients in a bowl. Cover the bowl with a plastic wrap and place it in the fridge. Marinate chicken for at least one hour. Protip: You can also use pork.
  2. Thread the skewers through the chicken pieces.
  3. Cook chicken over hot charcoal grill. Pan grilling can be an option.
  4. Serve with peanut sauce and cucumber relish (recipes below).

For the peanut sauce

  1. Put coconut cream in a sauce pan and bring to a simmer (not boiling).
  2. Add curry, stir until mixed well. Simmer for about 5 minutes while stirring occasionally.
  3. Add the rest of ingredients. Simmer with constant stirring until oil starts to float.
  4. Pour in a dipping bowl.

For the cucumber relish

  1. Place the vegetables into a bowl. Set aside.
  2. Put vinegar, water, sugar, and salt in a sauce pan over medium heat. Bring to a boil. Stir until sugar and salt have completely dissolved. Remove pan from heat and let it cool.
  3. Pour the mixture into the vegetable bowl. Crack some pepper. Mix thoroughly.
  4. Serve as a side.

Thai Satay 2


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