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OMG I just made this for lunch... no joke, IT IS DELICIOUS! The marinade is better than what you buy cooked from a Thai restaurant, and the peanut sauce is fabulous! 💛
I love chicken satay and this is a good recipe. One tip for anyone who doesn't know: turmeric stains easily so be careful when using it otherwise your hands will become a dark yellow. Thanks for the video!
I recently saw turmeric and paprika used as a substitute for saffron in an affordable version of stovetop paella. More for the color than anything, bec I don't think there's anything truly comparable to the flavor of the stamen.
"Although both Thailand and Malaysia claim it as their own, its Southeast Asian origin was in Java, Indonesia. There satay was developed from the Indian kebab brought by the Muslim traders. Even India cannot claim its origin, for there it was a legacy of Middle Eastern influence. Jennifer Brennan (1988), Encyclopaedia of Chinese and Oriental Cookery[4]"
Goes really well with rice and a cucumber sallad: Peel a large cucumber, halve it and remove the seedy (wet) part with a spoon. Dice it. Finely chop a red onion and two red chili peppers. Mix three table spoons of water, three table spoons of white vinegar, three table spoons of sugar and a pinch of salt. Combine all and let it rest in the fridge for an hour.
Cucumber salad is EXACTLY what I was thinking of as I was watching Mandy's video. I use English cukes so I don't have to peel or seed them. I also like to add some of that pink marinated ginger, thinly sliced spring onion, & garnish with cilantro leaves & toasted sesame seed. Perfect paring for the Sate Chicken.
I have not been able to perfect the peanut sauce yet but I will definitely try your recipe! I just made a video on my last thai recipes. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-mLAeC1uOGnM.html
CHRIST! Can't stop commenting on this video....this looks insanely good....will make it for this labor day weekend....cant wait to feed my mates when they are over here....thanks Ms
Hello, I wanted to know if I can substitute lemon zest for lemon grass because lemon grass is difficult to get where I live as I’m sure it is for other people.
Amazing again! Perfect instructions and the flavours were mind blowing! I have had lots of Thai and Chinese meals from restaurants and take aways but these trump them with a big margin! And I didn’t even have fresh lemon grass or turmeric.... I did double the peanut butter in the dip, just because I love the stuff! And added coconut milk till I felt the consistency was good for me:-)
Thank you for this great recipe I am going to make it this weekend but was wondering if it is ok to increase all the ingredients accordingly, if I was to make say 2, 3 or 4lb of satay chicken Thanks you for your videos Mongolian Beef was a big hit with my wife when I cooked it for her recently!!
I have a tip for the peanut satay sauce. I always like to add a clove of carlic, 1 cm freshly chopped ginger, a pinch of cumin, a few tsp of sambal (red pepper paste) 1,5 Tbsp ,of ketjap manis (sweet soysauce), also i like to add half of a finely chopped onion and crushed peanuts to the sauce. Believe me, this will make it absolutely delicious hmmmm, you should try it 😋
Lovely! I definitely need to try this one, since my husband enjoys Thai food. I've always insisted on having a mortor and pestil, since I find that if I have to use any dried spices, a few minutes in there and they take on a nearly fresh flavour.
I guess I'm not sure how much of each ingredient to add. You say such small amounts, and then you drop in what looks like 3-5 times as much, ex peanut butter. I don't know, maybe it's my phone screen that makes it looks so different. Live your channel
I measured all the ingredients before adding it to the food. So please trust me with the amount. And check the description for the written down recipe. If you have any other questions, let me know.
Try clicking on "Show More", where she gives the exact amounts and how to make. I think she has an excellent idea there, and wish others would do the same, or at least have a hot link to where the recipe can be found.
Jennifer Jones broil it very close to your broiler. Watch for them, and pull at 160°F and lest rest. Don’t overcook them as they’ll become tough and chewy. Flip after 2 mins until colored and the. Cook till colored. Depending on your over, cook time might be 5 mins total.
She cut her raw chicken into disks bit the marinated chicken was in whole long pieces that she had to thread onto the screws. So what is better for this dish? Her poor editing didn't make it clear. YM
