FA+
Shop
223
Views
Views
10
Favorites
Favorites
Category
Photography / Tutorials
Species Unspecified / Any
Size 1280 x 722
File Size 191.4 kB
Report this content
More from TigerBread
A Taste of Thailand
(Gai Satay (Chicken Skewers), Som Tum (Green Papaya Salad), and Cao Pad Pu (Crab Fried Rice))
**Easy Difficulty**
Serves 2
For Chicken Satay
2 medium Chicken Breasts (sliced into three strips per Breast. Total of six strips)
1 Tbsp / 15 g Lemongrass, rough chop
2 Tbsp / 30 g Peanut Oil
1 ½ Tbsp / 45 ml Fish Sauce
2 Tbsp / 30 g Palm Sugar
1 Tbsp / 15 ml fresh Lime Juice
1 Tbsp / 15 ml Soy Sauce
1 Tbsp / 15 g fresh Garlic, minced
1 ½ tsp / 22 g ground Turmeric
1 tsp / 5 g ground Coriander
1 tsp / 5 g Sriratcha
For Peanut Sauce
3 Tbsp / 45 g Creamy Peanut Butter
1 Tbsp / 45 g Red Curry Paste
½ cup /120 ml Coconut Milk good quality. Not “Lite“)
½ Tbsp / 8 g roasted Peanuts, crushed
For Green Papaya Salad
2 cup / 480 g Shredded Green Papaya
1 cup / 240 g Shredded Carrots
¾ cup / 180 ml Lime Juice
¼ cup / 80 ml Fish Sauce
1 Tbsp / 15 g Sugar
3 Thai Bird’s Eye Chilli Peppers, smashed
For Crab Fried Rice
2 portions of left over cooked White Rice
6 oz / 170 g Crab Meat
2 Large Eggs, beaten
1 ½ tsp / 7 ml Fish Sauce
1 Tbsp / 15 ml Light Soy Sauce
Chopped Scallions for Garnish
1.) Start by mixing all the ingredients for the Papaya Salad into a large bowl, and then place the bowl into the fridge on the top shelf so the Green Papaya Salad’s flavor can marry. Best to leave the Salad in the fridge over night for best flavor. 30 min, at the least , if you have no time for that. Serve chilled and raw.
2.) Next, mix all the ingredients for the Chicken Satay in a large plastic sealable bag, place the raw chicken strips into the bag. Shake the bag around and move the chicken about with your fingers so the marinade coats all the chicken strips. Place the bag into the fridge on the most bottom shelf to let the flavors marry. Best to leave the Chicken over night in the fridge. If you don’t have time, let it sit in the marinade for at least 30 min.
3.) When the Chicken Satay are ready to be grilled over hot charcoal, wood, or an electric grill set at high heat, take the chicken strips out of the marinade (Discard the marinade) and skewer them on some bamboo sticks you’ve allowed to soak in some water. Soaking bamboo sticks in water for 15 min will help prevent them from burning a lot. Grill the Satay 3 min on each side or until the chicken is cooked all the way through and have a beautiful char. Then set them on a plate when done.
5.) For the Peanut Sauce, in a small pot, bring the Coconut Milk to a boil then add in the Red Curry Paste and Peanut Butter. Reduce to low heat, and continuously stir the mixture until the Peanut Butter, and Red Curry integrate into the Coconut Milk. Turn off the heat and stir in the crushed roasted Peanuts. Palce sauce into dipping bowls.
6.) For the Crab Fried Rice, start by heating the Wok or large Pan on high heat. Add in some oil and scramble the Eggs. Set the cooked Eggs aside then add enough oil for 2 portions of cooked White Rice, and fry the Rice for about 3 min while stirring constantly so the rice doesn’t burn. Add in the Crab Meat, Fish Sauce, Soy Sauce, and Eggs, and continue to mix the Fried Rice around the Wok or Paw for another 3 to 4 min. When done, turn off heat and assemble the plate with a scope of Crab Fried Rice, 3 skewers of Chicken Satay, a small bowl of Peanut Sauce, and generous portion of Green Papaya Salad, and then enjoy a tasty Thai meal!
Extra Info: If you’ve been paying attention to my little blurps in past recipes, you’ll know that I’ve studied cuisine around the world. I cooked European food in Europe, Latin food in South America, and Asian cuisine in Asia. I lived in Asia for about three years total throughout my career as a Chef. I’ve cooked and studied in Japan, China, and my favorite place so far, Thailand!
This recipe is very Northern Thai, but it’s a beloved food throughout all of Thailand. Chiang Mai Food is very tasty and very fresh. Lot’s of dishes that are “Yum” the Thai word for a delicious mixture of citrus, fish sauce, spicy peppers, and sweetness. It’s very Yummy. I think the pun is just coincidental, but don’t quote me on that. XD I love Thai food, and Thai culture a lot. I think that’s why I ended up with a Thai Boyfriend. Haha.
The Marinade for the Chicken Satay does use Turmeric powder so be careful. Although the beautiful yellow color makes food look amazing, it’ll also stain your clothe very fast. If you happen to stain your clothe, you can try to wash it out with some club soda. Don’t use Hot Water, because that will cook the color right in and you’ll have a permanent yellow spot on your clothe. On a more positive note, the Satay recipe also works very well with Pork or fried firm Tofu! Happy Eating!
(Gai Satay (Chicken Skewers), Som Tum (Green Papaya Salad), and Cao Pad Pu (Crab Fried Rice))
**Easy Difficulty**
Serves 2
For Chicken Satay
2 medium Chicken Breasts (sliced into three strips per Breast. Total of six strips)
1 Tbsp / 15 g Lemongrass, rough chop
2 Tbsp / 30 g Peanut Oil
1 ½ Tbsp / 45 ml Fish Sauce
2 Tbsp / 30 g Palm Sugar
1 Tbsp / 15 ml fresh Lime Juice
1 Tbsp / 15 ml Soy Sauce
1 Tbsp / 15 g fresh Garlic, minced
1 ½ tsp / 22 g ground Turmeric
1 tsp / 5 g ground Coriander
1 tsp / 5 g Sriratcha
For Peanut Sauce
3 Tbsp / 45 g Creamy Peanut Butter
1 Tbsp / 45 g Red Curry Paste
½ cup /120 ml Coconut Milk good quality. Not “Lite“)
½ Tbsp / 8 g roasted Peanuts, crushed
For Green Papaya Salad
2 cup / 480 g Shredded Green Papaya
1 cup / 240 g Shredded Carrots
¾ cup / 180 ml Lime Juice
¼ cup / 80 ml Fish Sauce
1 Tbsp / 15 g Sugar
3 Thai Bird’s Eye Chilli Peppers, smashed
For Crab Fried Rice
2 portions of left over cooked White Rice
6 oz / 170 g Crab Meat
2 Large Eggs, beaten
1 ½ tsp / 7 ml Fish Sauce
1 Tbsp / 15 ml Light Soy Sauce
Chopped Scallions for Garnish
1.) Start by mixing all the ingredients for the Papaya Salad into a large bowl, and then place the bowl into the fridge on the top shelf so the Green Papaya Salad’s flavor can marry. Best to leave the Salad in the fridge over night for best flavor. 30 min, at the least , if you have no time for that. Serve chilled and raw.
2.) Next, mix all the ingredients for the Chicken Satay in a large plastic sealable bag, place the raw chicken strips into the bag. Shake the bag around and move the chicken about with your fingers so the marinade coats all the chicken strips. Place the bag into the fridge on the most bottom shelf to let the flavors marry. Best to leave the Chicken over night in the fridge. If you don’t have time, let it sit in the marinade for at least 30 min.
3.) When the Chicken Satay are ready to be grilled over hot charcoal, wood, or an electric grill set at high heat, take the chicken strips out of the marinade (Discard the marinade) and skewer them on some bamboo sticks you’ve allowed to soak in some water. Soaking bamboo sticks in water for 15 min will help prevent them from burning a lot. Grill the Satay 3 min on each side or until the chicken is cooked all the way through and have a beautiful char. Then set them on a plate when done.
5.) For the Peanut Sauce, in a small pot, bring the Coconut Milk to a boil then add in the Red Curry Paste and Peanut Butter. Reduce to low heat, and continuously stir the mixture until the Peanut Butter, and Red Curry integrate into the Coconut Milk. Turn off the heat and stir in the crushed roasted Peanuts. Palce sauce into dipping bowls.
6.) For the Crab Fried Rice, start by heating the Wok or large Pan on high heat. Add in some oil and scramble the Eggs. Set the cooked Eggs aside then add enough oil for 2 portions of cooked White Rice, and fry the Rice for about 3 min while stirring constantly so the rice doesn’t burn. Add in the Crab Meat, Fish Sauce, Soy Sauce, and Eggs, and continue to mix the Fried Rice around the Wok or Paw for another 3 to 4 min. When done, turn off heat and assemble the plate with a scope of Crab Fried Rice, 3 skewers of Chicken Satay, a small bowl of Peanut Sauce, and generous portion of Green Papaya Salad, and then enjoy a tasty Thai meal!
Extra Info: If you’ve been paying attention to my little blurps in past recipes, you’ll know that I’ve studied cuisine around the world. I cooked European food in Europe, Latin food in South America, and Asian cuisine in Asia. I lived in Asia for about three years total throughout my career as a Chef. I’ve cooked and studied in Japan, China, and my favorite place so far, Thailand!
This recipe is very Northern Thai, but it’s a beloved food throughout all of Thailand. Chiang Mai Food is very tasty and very fresh. Lot’s of dishes that are “Yum” the Thai word for a delicious mixture of citrus, fish sauce, spicy peppers, and sweetness. It’s very Yummy. I think the pun is just coincidental, but don’t quote me on that. XD I love Thai food, and Thai culture a lot. I think that’s why I ended up with a Thai Boyfriend. Haha.
The Marinade for the Chicken Satay does use Turmeric powder so be careful. Although the beautiful yellow color makes food look amazing, it’ll also stain your clothe very fast. If you happen to stain your clothe, you can try to wash it out with some club soda. Don’t use Hot Water, because that will cook the color right in and you’ll have a permanent yellow spot on your clothe. On a more positive note, the Satay recipe also works very well with Pork or fried firm Tofu! Happy Eating!
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 722px
File Size 191.4 kB
Comments