Hello from Thailand todays lesson is one of my favourite street foods in Bangkok. Photos shown is pork skewers but I prefer the tender dark meat chicken skewers, either meat will marinate nicely so follow along with my set of image and easy recipe for making this famous Signature Street Food of mini bbq skewers in a spicy peanut sauce. My sauce has a few items the “Street Vendors” do not use, we have kicked this sauce up a notch taste wise, my spicy sauce is way better. You will not be disappointed as your guest try and guess how you made it, share this recipe or keep it to yourself as a family secret, you decide.
This is a two part recipe one for the marinate of the meat and then the peanut sauce. Let us get started, I have my passion fruit ice tea ready, you go grab a cool tall iced tropical drink too, help to get you into the tropical mood for this appetizers that can be prepared a day in advance to your party, save in refrigerator ready to bbq when your guest arrive.
THAI CHICKEN SKEWERS WITH SPICY PEANUT DIPPING SAUCE
Marinade Recipe This is for two people just keep doubling up the recipe for more guest you plan on having
150 grams [pork or chicken dark meat] cut thinly into strips about 1.5 inch wide 9 to 10 strips
1/2 teaspoon roasted cumin seeds [sub powder in a jar]
1/2 teaspoon roasted coriander seeds [sub powder in a jar]
1/2 teaspoon curry powder
1/8 teaspoon turmeric powder
1 teaspoon palm sugar [sub dark brown sugar]
1 teaspoon vegetable oil [ not olive oil]
1 teaspoon garlic minced
1 pinch of salt
1/4 cup of coconut milk [canned or carton coconut milk or cream is fine]
1 small bowl for the marinate
1 bbq grill pan
1 tongs to turn skewers
1 mortar and pestle [ or use all supermarket bottles of ground powder spice items not seeds]
1 hand latex plastic glove
1 can of Pam spray for the grill
1. Use a mortar and pestle, grind coriander seeds, cumin seeds. Then pound all the rest of the ingredients in mortar, salt, garlic, oil, palm sugar, curry powder, turmeric powder, into a paste.
2. Mix this paste with the coconut milk in a bowl and add the meat.
3. Glove up! using your gloved hand to mush n mix meat around till coated. Cover with plastic wrap, refrigerate minimum 3 + hours or overnight is better.
4. Next day: Remove form refrigerator skewer up the meat, see the zig zag method in the image, small skewers work fine. Soak skewers in water for 30 minutes prior to skewering up.
5. BBQ over hot hardwood charcoal or on a bbq grate grill pan medium heat works fine too.
6. Grill up skewers of fresh pineapple chucks with red & green chile peppers as a balance to the peanut dipping sauce and adds a bit of colour to your plate, eating with your eyes !
SPICY PEANUT SAUCE
double up this recipe as needed for the number of guest your planning on having this is a two person recipe
2 tablespoons of roasted peanuts no salt [sub crunchy “Natural style” peanut butter, in fact easier to make this sauce using the jar than fresh peanuts]**
2 teaspoons tamarind paste
1 tablespoon Massa Man curry paste
2 teaspoons palm sugar [sub dark brown sugar]
6 tablespoons coconut milk
pinch of salt
1 small fry pan non-stick is great
1 wooden spoon to stir
1 motar and pestle grind peanuts [sub- use jar of Natural peanut butter]
serving up, get ready small flat serving dish for each guest as a dipping bowl
1. Grind the peanuts into a paste [sub-use crunchy peanut butter]
2. Pour coconut milk into a pan over medium heat
3. add Massa Man curry paste, stir until the sauce becomes smooth, see photos
4. combine all the remaining ingredients, palm sugar, tamarind paste, salt, peanut butter, stir mix to a slight boil, simmer for 20 seconds,
5. add these secret spices, cumin and to be announced spice stir in,
6. Stir mixture as a sauce, too thick, add a bit more coconut milk
YOU ARE FINISHED
pour into small individual plates, one for each guest to dip
Here is this entire process in a set of images to follow along, read the recipe the see the images to see this is really not that hard to make a great party appetizer !! really really easy.
This next item I found out how to make coconut milk the Thai way. I am sure other islands in the Pacific do this in a similar fashion but wished to share with you the process. Now for me in the Asian food isle of my local supermarket is Coconut Milk or Coconut Cream, both are about the same will do just fine in a carton or can for cooking.
They start with a ripe coconut not a green coconut like you get served a tropical drink in during your last bar visit to a”tropical island paradise”. This is a seasoned coconut with a soft texture inside. The method of shredding the coconut out of the shell is my hand with a tool called a Rabbit. Why? called a Rabbit? My question exactly too. A rabbit has two big front teeth, so to get the coconut out of the shell they use a scrapper with graded notched stainless steel plate, like the rabbits two front teeth, see the photo of the coconut shredder rabbit to get the idea. They even sell a wooden carved rabbit with the shredder attachment on the front, cute.
Coconut is shredded into a basket, next they add warm water to the mixture, then by hand take the coconut and squeeze out the juice into a bowl, juice is the milk in this case. A photo tells a thousand words, take a look at the process and you too will be on the supermarket isle with me, looking for my can of coconut milk, as this is a lot of work !! We will not even begin to tell you how they split open the coconut into two halves, that is for another story.
If you really want your Thai food to be traditionally real, then here is how to do it, knock yourself out, Coconut Milk the Thai way.
** special note on Peanut Butter. You are looking for the jar of Natural Peanut butter, not the jar label says “peanut spread” or the one where the ingredients list is so long and you can not pronounce the words of items in the jar, you want the Natural one on the front label. Peanuts should be the first ingredient, nothing else.
Russell Freeman on Google+!