Chicken Satay recipe
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maya
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Chicken Satay recipe
| Chicken Satay 200 grams chicken breast Coconut Milk 60 ml Coriander root, chopped 2 tablespoon Curry powder ½ teaspoon Turmeric (turmeric) powder ½ teaspoon Sugar 2 teaspoons Fish sauce ½ tablespoon Vegetable oil 2 tablespoons soup (2-4 portions) Peanut sauce for Satay (Nam Jim Satay) Vegetable oil 3 tablespoons of the soup Red curry paste 2 tablespoon Ground coriander ½ teaspoon Ground cumin ½ teaspoon 2 cups coconut milk Rabelaisian pistachios ¾ cup Sugar 2 tablespoon Tamarint juice (tamarind) or lime (lime) 2 tablespoons of the soup Salt 1 teaspoon Chicken Satay sauce and pistachios SATAY AND & NAM JIM SATAY Chicken Satay (Satay Kai) 1. Cut the chicken into thin strips ready to skewer. 2. Mix all the ingredients for the marinadas and mix it with the sliced chicken. Marinate the chicken for at least 3 hours or all night. 3. Skip every stripe marinated chicken in a bamboo straw, which would have soaked in water. 4. Roaster on the grill or in skillet until done, but to lose the moisture. Serve hot with cucumber salad. (Or Achat, see recipe on page 14) Peanut sauce for Satay (Nam Jim Satay) 1. Put oil in small saucepan and warm. Add the curry paste when it is scalding oil and fry until fragrant, being careful not to burn the curry. (On medium heat) 2. After about a minute, add the dry spices and continue to cook for one to two minutes. 3. Add coconut milk and other materials from outside the tamarint juice and salt. Leave the ingredients to make the pot boil for several minutes or until the sauce starts to coagulates shortly. 4. Add juice depending tamarint and salt. The sauce should be slightly sweet taste with a suspicion and Disodium salt. The basic flavor of this sauce is a combination of curry and coconut. |
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