Satay (Thai: สะเต๊ะ, pronounced [sā.téʔ]) is a popular dish in Thailand.] Usually served with peanut sauce and achat, Thai satay have various recipes, from chicken, beef, and pork, to vegetarian variants that employ soy protein strips or tofu. Satay can easily be found in virtually any Thai restaurant worldwide.
Satay came to Thailand via Indonesia. Because Thai cuisine is heavily marketed internationally and has attracted world culinary attention earlier than Indonesian cuisine, despite its Indonesian origin, there is a widespread misconception abroad that satay originated from Thailand. As a result, it is most frequently associated with Thai food
Satay Seasoning Mix (Lobo)
Chicken Satay
Preparation:
- Coconut Milk 1/4 cup (60 ml.).
- Chicken Strips 1/2 kg.
Directions:
1. Mix the contents of packet A with 1/4 cup (60 ml.) coconut milk. Malinate 1/2 kg. chicken stips for 1 hour.
2. Thread the chicken onto the skewers. Grill until done.
Satay Sauce
Preparation:
- Coconut 3/4 cup (180 ml.)
- Vegetable oil 1 tablespoon
Directions:
- Empty contents of packet B in a small pot, add 3/4 cup (180 ml.) coconut milk and 1 tablespoon vegetable oil. Bring to a boil.
- Lower the heat and simmer for 5 minutes. Stir-fry until the oil separates.
Cucumber Salad
Preparation:
- Vinegar 4 tablespoons
- Sugar 5 tablespoons
- 3/4 teaspoon salt
- Sliced cucumber, chilli and shallot
Direction:
1. Mix 4 tablespoons vinegar, 5 tablespoons sugar and 3/4 teaspoon salts.
2. Heat until sugar completely dissolved. Remove from the heat and allow to cool.
3. Arrange sliced cucumber, chilli and shallot in layers. Pour the mixture over and serve.