Beef Satay & “Real” Thai Peanut Sauce
Special thanks to Canada Beef for sponsoring this video, start experimenting with new beef cuts with this FREE tool, Canadian Beef Information Gateway:
Satay and peanut sauce is a classic Thai street food that's usually made from pork, but the satay that was first introduced to Thailand via Indonesia was made from beef and lamb. This is an ode to the original satay, complete with an authentic recipe for Thai peanut sauce, of course (no peanut butter!). It's a recipe perfect for summer grilling and for a crowd, it's also gluten free!
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MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPE:
MY COOKBOOK:
00:00 Intro
00:39 How to make satay marinade
02:25 How to prep beef for satay - tip for tender beef
04:41 Marinating beef
05:32 How to make Thai peanut sauce
07:56 A free resource for navigating beef cuts (sponsored)
09:23 How to skewer the beef
10:40 Grilling beef satay + tip for not burning the skewers
11:10 Plating and tasting
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Spicy Boti Samosa Skewers Recipe By Food Fusion (Ramzan special Recipe)
A new and unique spicy boti samosa skewers recipe for you. Don't forget to try this ramzan. #HappyCookingToyou
Written Recipe:
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Spicy Boti Samosa Skewers
Recipe in English:
Ingredients:
-Chicken fillets 2
-Lemon juice 2 tbs
-Hari mirch (Green chili) chopped 1 tbs
-Chaat masala ½ tsp
-Lal mirch powder (Red chili powder) ½ tsp or to taste
-Garam masala powder ½ tsp
-Haldee powder (Turmeric powder) ½ tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Namak (Salt) 1 tsp or to taste
-Hara dhania (Fresh coriander) chopped 2 tbs
-Maida (All-purpose flour) sifted 2 Cups
-Namak (Salt) 1 tsp
-Ghee 2 tbs
-Pani (Water) ½ Cup or as required
-Cooking oil for frying
Directions:
-Cut chicken into cubes and take out in a bowl.
-Add lemon juice,green chili,chaat masala,red chili powder,garam masala powder,turmeric powder,black pepper powder,salt,fresh coriander,mix well and marinate for 45 minutes.
-In bowl,add all-purpose flour,salt and mix.
-Add ghee and mix well until crumbled.
-Gradually add water and knead until dough is formed.
-Cover and let it rest for 15 minutes.
-Knead dough again and divide into two equal parts.
-Take a dough,sprinkle flour and roll out with the help of rolling pin.
-Cut into long strips,take one strip,place one chicken boneless cube and roll it then thread into skewers.
-In wok,heat cooking oil and fry skewers on low flame until golden brown.
Recipe in Urdu:
Ajza:
-Chicken fillets 2
-Lemon juice 2 tbs
-Hari mirch (Green chili) chopped 1 tbs
-Chaat masala ½ tsp
-Lal mirch powder (Red chili powder) ½ tsp or to taste
-Garam masala powder ½ tsp
-Haldee powder (Turmeric powder) ½ tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Namak (Salt) 1 tsp or to taste
-Hara dhania (Fresh coriander) chopped 2 tbs
-Maida (All-purpose flour) sifted 2 Cups
-Namak (Salt) 1 tsp
-Ghee 2 tbs
-Pani (Water) ½ Cup or as required
-Cooking oil for frying
Directions:
-Chicken fillets ko cubes mein cut ker lein aur bowl mein dal dein.
-Lemon juice,hari mirch,chaat masala,lal mirch powder,garam masala powder,haldee powder,kali mirch powder,namak aur hara dhania dal ker ache tarhan mix karein aur 45 minutes kliya marinate ker lein.
-Bowl mein maida aur namak dal ker mix karein.
-Ghee dal ker crumbled hunay tak ache tarhan mix ker lein.
-Thora thora ker ka pani shamil karein aur ghond ker dough tayyar ker lein.
-Dhak ker 15 minutes kliya rakh dein.
-Dough ko dubara ghond lein aur do hisson mein divide ker lein.
-Ek dough lein aur maida chirak ker rolling pin ki madad sa bail lein.
-Long strips mein cut ker lein,ek strip lein aur chicken boneless cube ko rakh ker dough ko roll ker lein phir skewers per laga lein.
-Karhai mein cooking oil garam karein aur skewers ko halki ancch per golden brown hunay tak fry ker lein.
How To Make Singaporean Satay And Peanut Sauce
Elly Suraya of Satay By The Bay SF makes Singaporean chicken satay with homemade peanut sauce. She marinates and then grills chicken for a tender and smokey skewer that’s served with a nutty and bold peanut sauce.
Check out the recipe here:
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Left Over HAM Ideas? Try these Pineapple & Ham Skewers on my @LouisianaGrillsBBQ #Glaze #Skewer #BBQ
Easy Peanut Chicken Satay Skewers Recipe | Katie Pix
My favourite childhood treat from the supermarket on a Friday, after dancing - Chicken Satay Skewers! Grill them, BBQ them, roast them or fry them - whichever way you do it, you'll enjoy BIG flavour and happy faces.
Little bit of history...
A fast, old-school street food, this dish can be found all over Malaysia and Indonesia. Its origins seem to point back to Java in Indonesia, where the concept of kebabs was brought by Muslim traders from India and Arab countries. Peanuts were introduced by Spanish and Portuguese explorers and they thrived in the tropical climate, which is why you see them used in so many garnishes and sauces there today.
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Japanese Grilled Skewers 4 Ways
Customize & buy the Tasty Cookbook here:
Here is what you'll need!
Soy Glaze
Servings: 1 cup
INGREDIENTS
1 cup soy sauce
¼ cup rice vinegar
¼ cup sake
¼ cup sugar
PREPARATION
In a medium pot, combine all ingredients and bring to a boil until the bubbles start to become sticky and glossy.
Remove and set aside.
Glazed Chicken Skewers
Servings: 6-8
INGREDIENTS
1 pound boneless, skinless, chicken thighs, cut into 1-inch chunks
1 cup green onions, sliced into 1-inch long pieces
½ cup soy glaze, see recipe above
3 tablespoons canola oil
6-inch bamboo skewers
Thinly sliced green onions to garnish
PREPARATION
Skewer 3-4 pieces of chicken and green onions in an alternating pattern on a bamboo skewer. Repeat with remaining chicken & onions.
Heat oil in a pan over medium-high heat.
Sear 3-4 skewers at a time and flip when the undersides are golden brown.
Brush the glaze on the skewers evenly and cook for about 4 more minutes, flipping every minute and glazing occasionally.
Cool, then serve with additional green onions on top!
Bacon Mushroom Skewers
Servings: 8
INGREDIENTS
8 slices bacon
2 cups mushrooms, halved
Salt
Pepper
3 tablespoons canola oil
6-inch bamboo skewers
PREPARATION
Thread one end of the bacon onto the end of a skewer. Add a mushroom half, and weave the bacon around the mushroom and back through the skewer, creating a wave pattern between the mushrooms. Move the bacon and the mushrooms down the skewer, repeating until the other edge of the bacon is threaded through.
Repeat with remaining bacon and mushrooms.
Heat oil in a pan over medium-high heat.
Sear 3-4 skewers at a time, seasoning with salt and pepper, and flip when the undersides are golden brown.
Season the other side with salt and pepper and cook until bacon is as crispy as you’d like.
Cool, then serve!
Chicken Meatball Skewers
Servings: 6-8
INGREDIENTS
1 pound ground chicken
¼ green onions, thinly sliced
1 tablespoon ginger, minced
1 teaspoon sesame oil
1 cup soy glaze
3 tablespoons canola oil
6-inch bamboo skewers
Sesame seeds, to garnish
PREPARATION
Combine the ground chicken, green onions, ginger, sesame oil, and ¼ cup of the soy glaze in a bowl until evenly mixed. If the mixture does not hold its shape when rolled into a ball, add ¼ cup of panko bread crumbs, mix evenly, and re-roll the meatballs to test their structural integrity.
Roll about 1-inch meatballs, then skewer 3-4 meatballs on a skewer. Repeat with remaining mixture.
Heat oil in a pan over medium-high heat.
Sear 3-4 skewers at a time and flip when the undersides are golden brown.
Brush the glaze on the skewers evenly and cook for about 5 more minutes, flipping every minute and brushing additional glaze as necessary.
Cool, then serve!
Steak & Asparagus Skewers
Servings: 6-8
INGREDIENTS
1 pound sirloin steak, cut into 1-inch chunks
2 cups asparagus, cut into 1-inch pieces
Salt
Pepper
3 tablespoons canola oil
6-inch bamboo skewers
PREPARATION
Skewer 3-4 pieces of steak and asparagus in an alternating pattern on a bamboo skewer. Repeat with remaining steak & asparagus
Heat oil in a pan over medium-high heat.
Sear 3-4 skewers at a time, seasoning with salt and pepper, and flip when the undersides are a dark brown.
Season the other side with salt and pepper, and cook for about 1 more minute.
Cool, then serve!
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