Easy Thai Cooking Classes

Great grub as always prepared by the marvellous Khwanjai, our resident Thai Master Chef

The pig at the table enjoys his Thai grub so much he can hardly speak for the food in his mighty gob

Here’s the links to the recipes the old fart promised, the full detailed recipes are available free to the public but you’ll need to be a member to view the videos

Barbecue Pork Ribs
Sweet and Sour Pork
Red Chilli Sauce (Nam Pik Ta Daeng)

Links to recipes coming soon

Enjoy Folks!

Thai Chicken Satay!  There’s a lovely story behind this chicken satay recipe, often referred to as chicken satay peanut and in truth it’s the chicken with satay sauce (peanut sauce) that is the crowning glory of this delicious non spicy Thai recipe

I mentioned a story; years ago Khwanjai had one of those out in the sticks restaurants, you know the sort of place, the only way to get there was by car and if you didn’t have good directions you would never find it.

Suffice to say that this tasty chicken satay with peanut sauce built her reputation and soon became her signature dish mainly because of her very own special (almost addictive) chicken satay peanut sauce made with real peanuts!  No peanut butter rubbish here thank you!!

The preparation is quite involved but is well worth all the effort and as typical in Thai cuisine the secret is all in the preparation and all in all makes for an easy chicken satay dining experience

As you will se in the video tutorial a few of the family descended upon us for Khwanjais Chicken Satay, but they helped with the cooking and the cleaning up afterwards

Here’s a miniature teaser from the full sized video tutorial

Recipe For Chicken Satay

(Satay Gai)

How to Make Chicken Satay

Click to enlarge

500g lean chicken or pork
1/2 cup ordinary milk
3-4 cloves of garlic
2 tbs yellow curry powder
2 tbs oyster sauce
2 tbs sesame oil
2 tbs Thai seasoning sauce
1 1/2 tbs cilantro seeds (coriander seeds)
1 tbs chopped fresh ginger
1 tbs turmeric
1/2 ts salt
chicken stock cube
barbecue sticks (bamboo)

Preparing:

Slice chicken thinly to form flat pieces for the skewers (not chunky) cooks quick – stays tender

Now you crush the coriander seeds to powder then add Garlic and Ginger and grind to a textured paste (not purée) traditionally a pestle and mortar is used, a blender can be used with care

Now mix all the ingredients together in a large bown and leave to stand for at least 3 hours

Cooking:

After the chicken has had 3 hours to marinade, thread them on to the Bamboo barbecue sticks so the meat is about 4-5 inches long and flat.

Place them onto a mature barbecue, turning regularly and basting them with coconut milk as you turn, this will give them a lovely flavour and colour when done.

Remove and serve hot for your guests, you can have yours as you’re cooking, afterwards the kids (adult males) can play sword fights with the sticks.

Note: There are two side dish sauces that complete this recipe, we split them up because it makes it easier to follow.  The sauces can also be used for other dishes.

Serving:

Serve with Khwanjai’s Satay Sauce (Nam Jime Satay) in a side bowl and some Cucumber and Chilli Sauce (Nam Arjad) in another  (recipes Coming in the next few days)