Huge hit last night, however the Serrano chile peppers were way too hot! Had to take them out, and the cucumbers still packed a lot of heat!
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Oops forgot to add I made it with chicken breasts. Delicious.
What to drink with it? A lager beer.
I enjoy wine, but this food is best with a good beer.
I enjoy wine, but this food is best with a good beer.
1
Three minutes on a side sounds like a recipe for dried out if not burnt.
Over hot hardwood charcoal, about 30 seconds on a side sounds right.
Dan Kravitz
Over hot hardwood charcoal, about 30 seconds on a side sounds right.
Dan Kravitz
Thai and Malay satays are different. The Malay version contains more chili. This is a Thai style recipe with almost no chili. Asian chilis can be hard to get in the US so anyone wanting to go Malay should add a little chili powder to the marinade. Something around 1/2 - 1 teaspoon should do it.
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Bangkok on University Ave I presume? That was the best Thai in Berkeley for at least a decade.
Why can I not find this in the NYT cooking app?
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Craig Claiborne ran a series of satay recipes in the Time's Magazine on May 22nd, 1985. His beef, chicken, lamb and pork are about as good as any I ever had at the Satay Club in Singapore.
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Easy? Chopping lemongrass, toasting and grinding spices? Yeah...easy. Good recipe, looks yummy, but I sure wouldn't call it easy, especially for something that's supposed to be a "snack".
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I'm off for a 3 week camping trip the end of this month and this recipe made the cut. How will I accomplish it so it's "easy"? Make the marinade, place the sliced meat in it at home and freeze. I'll prepare the sauce and salad at the campsite but that's just because I enjoy food prepping with a friend or 2 while the chimney starter does it's magic. I estimate it'll take 15-20 minutes for the charcoal to glow red and by then the sauce and salad should be made and on the picnic table and within cooler respectively.
Try duplicate those time management techniques at home by breaking the work down into 20-30 minute stages in the morning and you should find this dish quite easy to finish at night with a minimum of fuss.
As for the snack aspect I'm making this dish as a main course served with rice or quinoa, roasted vegetables, and salad as is often the case when I eat satay. Or kebobs for that matter.
Try duplicate those time management techniques at home by breaking the work down into 20-30 minute stages in the morning and you should find this dish quite easy to finish at night with a minimum of fuss.
As for the snack aspect I'm making this dish as a main course served with rice or quinoa, roasted vegetables, and salad as is often the case when I eat satay. Or kebobs for that matter.
1
i used to work for a Dutch couple in their French restaurant in Lexington MA. They had spent some time in Indonesia and so we had satay on the menu, and i loved it. i'm definitely going to make this. the restaurant's recipe had dried shrimp paste in it, and every single time he made the marinade the lunch chef would sniff it, and groan.."This smells like dirty socks." Every single time.
4
Dalyia, right? Franz Berkhout. Great family.
Wait 'til you smell the fish sauce.
Disclaimer: I love Thai food, have eaten lots of it and have learned to make it pretty well.
Disclaimer: I love Thai food, have eaten lots of it and have learned to make it pretty well.
You probably know this and have adapted it for western readers but pork satay would likely be considered heresy in large parts of Malaysia and Indonesia that have large Muslim populations. Just saying.
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The author says it is Thai not Malaysian or Indonesian. Just saying.
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The author says it's popular in "neighboring Indonesia." Though it's probably chicken satay, which I also happen to prefer to pork. Just saying.
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And anyone should care what food is considered heresy by who for what excuse, why?
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