The Best Thai Chicken and Pork Satay
|Chicken/Pork / 1/4 kilogram of both||1⁄2 Kilogram|
|Milk||1⁄2 Cup (8 tbs)|
|Garlic||4 Clove (20 gm)|
|Oyster sauce||2 Tablespoon|
|Sesame oil||2 Tablespoon|
|Thai seasoning sauce||2 Tablespoon|
|Coriander seeds||1 1⁄2 Tablespoon (Cilantro Seeds)|
|Chopped ginger||1 Tablespoon|
|Yellow curry powder||2 Tablespoon|
|Chicken stock||1 Tablespoon (1 Cube)|
1. Cut up you chicken into thin slices roughly about 1 x 2 inches
2. Next using a pestle and mortar (trad) or blender crush the coriander seeds to powder then add Garlic and Ginger and grind to a textured paste (not purée)
3. In a large bowl mix everything (except barbecue sticks) together thoroughly and leave to marinade for 3 to 5 hours or more.
4. Once the meat has had time to soak up all those lovely flavors, thread them on to the Bamboo barbecue sticks so the meat is about 4-5 inches long and flat, (not chunky) this is so the meat will cook quickly and remain tender and moist. You can tread the chicken and pork separately as each will have different cooking time.
5. Chuck them onto a mature barbecue, (not too hot) turning regularly and coating them with coconut milk as you turn, when done, remove and surprise your friends, you can have yours as you're cooking, afterwards the kids (and adult males) can play sword fights with the sticks .
6. Serve with Satay Sauce (Nam Jime Satay) in a side bowl and some Cucumber and Chilli Sauce (Nam Arjad) in another.
Calories 403 Calories from Fat 221
% Daily Value*
Total Fat 25 g38.1%
Saturated Fat 5.9 g29.6%
Trans Fat 0 g
Cholesterol 86.7 mg28.9%
Sodium 555 mg23.1%
Total Carbohydrates 19 g6.2%
Dietary Fiber 5.8 g23.4%
Sugars 5.5 g
Protein 29 g57.5%
Vitamin A 5.5% Vitamin C 8.5%
Calcium 14.1% Iron 32.8%
*Based on a 2000 Calorie diet