Thai Chicken Satay - Peanut Sauce & Cucumber Salad | Cooking Down Memory Lane
I'm very excited to enter my Chicken Satay video in the 99 Ranch Market Cooking contest, Cooking Down Memory Lane
My favorite childhood memories from growing up in Bangkok, Thailand was having satay skewers with my family 1-2 times a year. When we were growing up we didn't have much money but when my dad did have some money he would buy at least 200 skewers of satay and bring it home to the family. There were 7 kids and my mom and dad and we all sat around the floor eating satay and enjoying a rare treat because we couldn't afford to eat meat all the time.
This chicken satay with peanut and cucumber sauce recipe is incredibly easy to make at home. I break down the steps to help you recreate the same authentic Thai restaurant taste. This recipe is a combination of my own recipe back when I owned a Thai restaurant but with a few key improvements from my good friend in Thailand who owns a chain of satay franchises.
Hope you enjoy it!
Chicken Marinade:
1.5 lbs Chicken breast/ thigh
1/2 tsp Curry powder
1/2 tsp Turmeric
1/2 tsp Cumin
1/2 tsp Coriander
1/2 tsp Salt
1/2 tsp Baking soda
2 tbsp Palm sugar
1/4 cup Coconut milk
1/4 cup Vegetable oil
30 Bamboo skewers
Peanut Sauce Ingredients
1/4 cup peanut butter
1/2 cup coconut milk
1 tbsp red curry paste
1 tbsp coconut/ cooking oil
1 tbsp palm sugar
1 tbsp tamarind sauce/ vinegar
2 tbsp crushed roasted peanut
1 pinch salt
Cucumber Salad:
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About Neena
I enjoy showing people how to cook authentic Thai dishes and other inspiring cuisines the simple and easy way at home.
* Was the co-owner of Bangkok Bay Thai Cuisine in Redwood City, California for 22 years with my 3 sisters (Ikun, Cholada, Mimi)
* Born and raised in Bangkok Thailand
* Passionate about food, travel, and other cultures
* Cooking style: simple, fast, practical, and of course delicious
* Been cooking at home for my family since I was a teenager
#ThaiFood #99ranchhomechef #neenasthaikitchen
Chicken Satay with Peanut Sauce and Cucumber Relish #chickensatay #satayrecipe #satay #peanutsauce
Chicken Satay is seasoned, skewered and grilled meat dish served with a peanut sauce and a quick cucumber pickle.
Ingredients:
chicken thigh, boneless, cut into small pieces - 2 lb/1 kg
garlic, pulverized - 6 cloves
cumin powder - 1 tsp
coriander powder - 1 tsp
turmeric powder - 1/2 tsp
honey - 4 tbsp
soy sauce - 4 tbsp
sriracha - 2 tbsp
coconut milk - 1/2 cup
ginger, grated -1 piece
fish sauce - 2 tsp
Peanut sauce:
chunky peanut butter - 1/2 cup
oil - 1tsp
thai red chili sauce - 2 tsp
coconut milk - 2/3 cup
tamarind paste - 1 tbsp
soy sauce -1 tbsp
palm sugar - 2 tbsp
Quick cucumber pickle (Ajad)
cucumber sliced - 1 whole
red onion, sliced -1/2
vinegar - 1/2 cup
sugar - 1/4 cup
#meatonastick #chickensatay #glutenfree #thaifood #bbq #skewers #satay #peanutsauce #ajad #cucumberpickle #thai #satayrecipe #ASMR
Chicken Satay - How to prepare chicken satay, the authentic way
In the video, I would like to share with you how to prepare the Malaysian chicken satay.
Satay is one of a Malaysian Chinese food cuisine that has introduced from Java, Indonesia. It is known to be inspired by Kebab, the internationally renowned cuisine in the Arab and Middle Eastern countries.
It is street food that is made of marinated meat and frilled on the skewers with a sauce. It can be of chicken, mutton, beef, pork, or other meats.
Galangal and lemongrass are heavily used in this Malaysian /chicken satay recipe. It also includes belacan, a local salted shrimp paste to enhance the flavor. This video explains how do we make it, step by step.
Recipe at :
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Clear Day
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Chicken Satay Recipe - Indonesian Style
When travelling to Singapore (see my travel Vlogs), chicken Satays were a hot item available at all street stalls and local markets. This recipe is the Indonesian style which I believe is the best one and where Satay originated. This version has some great fresh aromatic flavours and it's served with a peanut sauce, see my recipe.
Get this full written recipe plus the satay sauce here:
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Chicken Satay with Peanut Sauce and Spicy Pickled Cucumber||ByChefRon@
Simple Step by Step of making Chicken Satay with Peanut Sauce and Spicy Pickled Cucumber
How to Make Keto Thai Chicken Satay and Cucumber Relish (Ajad) | Keto & Low carb
Chicken satay is a street food you can find everywhere in Thailand. This Keto Thai Chicken Satay Recipe (Gai Satay) and Cucumber Relish (Ajad) recipes are adapted from traditional Thai pork satay recipe to fit keto-friendly recipe. However, the taste is as good as traditional recipes. You can also substitute the chicken to any protein you desired.
Please see the link to keto Thai peanut sauce (Satay sauce) in related video below.
Please enjoy Keto Thai Chicken Satay and Cucumber Relish!
RELATED VIDEO
How to Make Thai Keto Peanut Sauce (Satay Sauce):
Comment below if you have tried cooking it.
00:00 Intro
00:20 Marinate chicken
00:23 Ingredients
03:13 Grill
03:50 Cucumber relish (Ajad)
04:40 Keto Thai Chicken Satay and Cucumber Relish (Ajad) are now ready to serve.
04:45 Nutrition
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#keto #lowcarb #ketochickensatay #ketoajad #thaichickensatay #bbqchicken #ไก่สะเต๊ะ #สะเต๊ะ #อาจาด #cucumberrelish #ajad #satay #peanutsauce #byebyecarb #sugarfree
✅INGREDIENTS
Chicken Satay
300g chicken thigh, bone and skin removed
Choose Chicken thigh if you want it to be more tender and succulent. Or you can go for the leaner cut like chicken breast.
20-30 bamboo skewers, soaked in water for at least 30 minutes
Optional: extra coconut milk to brush on chicken during grilling (about 1/8 cup)
Chicken Marinade
1g Cumin seeds, roasted
1g Coriander seeds, roasted
0.8g Curry powder
1g White pepper powder
1.5g Fresh Turmeric, chopped
7g Erythritol
1/4 tsp Himalayan salt
150 ml Coconut milk
Cucumber Relish (Ajad)
50 ml Water
50 ml White vinegar
32 g Erythritol
1/8 tsp Himalayan salt
80 g Cucumber, halved length-wise and thinly sliced
10 g Orange or red spur chili, sliced
10 g Shallots, sliced
✅INSTRUCTIONS
Chicken Satay
• Cut the chicken into thin slices, roughly 3 mm thick pieces. Or cut into small cubes if preferred.
• Heat a frying pan on a very low heat, do not add oil, add coriander seeds and cumin seeds. Stir constantly until the aroma is released. Remove from the heat and set aside.
• In a mortar, add coriander seeds and cumin seeds. Pound until fine.
• Then add chopped fresh turmeric. Pound until fine. Set aside
• Mix coconut milk, erythritol and salt in a mixing bowl. Make sure to dissolve sweetener. Taste and adjust seasoning before adding other ingredients.
• Add the remaining ingredients for the marinade sauce in a mixing bowl. Stir well.
• In a mixing bowl, combine chicken and the marinade ingredients. Use your hand to massage until the sauce is absorbed. Keep in refrigerator for at least 3 hours or overnight.
• Thread the skewers.
• When ready to cook, preheat an outdoor grill or indoor grill or non-stick frying pan over medium-high heat. Cook chicken skewers for 2-3 minutes each side or until cooked through. Chicken is golden on the outside and cooked through.
• Serve warm with warm satay sauce and the Thai cucumber relish.
Cucumber Relish (Ajad)
• Over low heat, pour water to a saucepan.
• Stir in erythritol, white vinegar and salt until the sweetener is dissolved. Allow to cool. Place the cucumbers, shallots and chilies in a small bowl. Pour over the cooled vinegar mixture and mix well.
• Serve with chicken satay and satay sauce. Enjoy!
✅NUTRITION is provided at the end of the video.