Saturday, February 25, 2012
This was adapted from a few recipes that I found in Thai cookbooks. The recipe that is closest came from Young's Simply Thai Cooking from 2003. The main part of the recipe is really coming up with the marinade. The rest is pretty easy. I was thinking a long time back that I would write a book called "Satay." It was going to be a fiction work that basically followed all that can happen when you are working on perfecting marinade for Satay. I thought about it like this: "A lot can happen while you are perfecting a recipe". Well that did not happen, so I thought I would better get this recipe out there!
Ingredients for Marinade
2 tsp Black Pepper, ground
4 tsp Ground Cumin
2 tsp Ground Coriander
2 tbsp Chopped Garlic (or three cloves)
1 tbsp + 1 tsp sugar
2 tbsp Peanut Oil
3 tbsp Soy Sauce
1 tbsp Lemon Juice
1 tbsp Lime Juice
2 tsp Fish Sauce
4 chicken breasts cut into thin strips - between 1/8" and 1/4" thick
12-15 metal or wooden skewers (if you are using wood - soak for 15 minutes in warm water).
1. Combine all marinade ingredients and mix with a whisk until blended.
2. Add the sliced chicken and let marinate in the refrigerator for 2 to 12 hours.
3. Thread the chicken onto the skewers and cook on a grill pan or a grill press (like a Foreman Grill). If you are using a Foreman Grill, you can cook them around 4 minutes. If you are using a grill pan, cook for 4 minutes on the first side and then 3 minutes on the other side.
Enjoy with <a href="http://mblog.lib.umich.edu/coreyrecipes/archives/2012/02/thai_cucumber_s.html">Thai Cucumber Salad</a> and peanut sauce (I have used jarred.