The Best Thai Chicken and Pork Satay Recipe Video
Ingredients
Chicken or Pork - 1/2kg (or 1/4 kg of both)
Milk - 1/2 Cup
Garlic - 4 Cloves
Oyster Sauce - 2tbs
Sesame Oil - 2tbs
Thai Seasoning Sauce - 2tbs
Salt - 1/2 tsp
Coriander seeds - 1 1/2 tbs (cilantro seeds)
Ginger - 1tbs (chopped)
Yellow curry powder - 2tbs
Turmeric - 1tbs
Chicken stock powder - 1tbs (or 1 cube)
Bamboo Barbecue Sticks
Directions
GETTING READY
1. Cut up you chicken into thin slices roughly about 1 x 2 inches
2. Next using a pestle and mortar (trad) or blender crush the coriander seeds to powder then add Garlic and Ginger and grind to a textured paste (not purée)
MAKING
3. In a large bowl mix everything (except barbecue sticks) together thoroughly and leave to marinade for 3 to 5 hours or more.
4. Once the meat has had time to soak up all those lovely flavors, thread them on to the Bamboo barbecue sticks so the meat is about 4-5 inches long and flat, (not chunky) this is so the meat will cook quickly and remain tender and moist. You can tread the chicken and pork separately as each will have different cooking time.
FINALIZING
5. Chuck them onto a mature barbecue, (not too hot) turning regularly and coating them with coconut milk as you turn, when done, remove and surprise your friends, you can have yours as you're cooking, afterwards the kids (and adult males) can play sword fights with the sticks .
SERVING
6. Serve with Satay Sauce (Nam Jime Satay) in a side bowl and some Cucumber and Chilli Sauce (Nam Arjad) in another.
1. Cut up you chicken into thin slices roughly about 1 x 2 inches
2. Next using a pestle and mortar (trad) or blender crush the coriander seeds to powder then add Garlic and Ginger and grind to a textured paste (not purée)
MAKING
3. In a large bowl mix everything (except barbecue sticks) together thoroughly and leave to marinade for 3 to 5 hours or more.
4. Once the meat has had time to soak up all those lovely flavors, thread them on to the Bamboo barbecue sticks so the meat is about 4-5 inches long and flat, (not chunky) this is so the meat will cook quickly and remain tender and moist. You can tread the chicken and pork separately as each will have different cooking time.
FINALIZING
5. Chuck them onto a mature barbecue, (not too hot) turning regularly and coating them with coconut milk as you turn, when done, remove and surprise your friends, you can have yours as you're cooking, afterwards the kids (and adult males) can play sword fights with the sticks .
SERVING
6. Serve with Satay Sauce (Nam Jime Satay) in a side bowl and some Cucumber and Chilli Sauce (Nam Arjad) in another.
Editors Review
This is without doubt the best Satay recipe you will find anywhere. The secret is in the preparation but is well worth all the effort. When you make this Chicken and Pork Satay for your barbecue party, your guests are sure to beg you for the recipe. This satay recipe is destined to be a part of summer parties with family and friends.Chef
