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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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
Pork BBQ • Thai Style Pork Skewer Recipe • Moo Ping |ThaiChef Food
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#Skewer #ThaiStreetFood #StreetFood #MooPing #ThaiSkewer
????ingredients
500 g. Pork tenderloin
3 pcs. Coriander root
5 cloves Garlic
1 tsp. Black pepper corn
2 tbsp. Soy sauce
2 tbsp. Fish sauce
2 tbsp. Oyster sauce
3 tbsp. Evaporated milk
2 tbsp. Tapioca flour
1/2 tsp. Baking soda
1/4 tsp. Salt
2 tbsp. Palm sugar
1 tbsp. Vegetable oil
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SPICY Peanut Butter Satay ????
A rich and creamy satay that relies on one of my favourite pantry ingredients, peanut butter! This also works incredibly well with chicken thigh meat. If you can't find kecap manis, replace with I tbsp dark soy sauce and a little brown sugar to taste.
Serves: 4
Ingredients (US & METRIC):
2 tbsp groundnut (peanut) or vegetable oil
1 onion, thinly sliced
3 garlic cloves, thinly sliced
3cm (1in) piece of fresh ginger, peeled and grated
1 red chilli, deseeded and thinly sliced
500g (1Ib 2oz) pork loin fillet, diced
4 tbsp crunchy peanut butter
1 tbsp kecap manis
2 tbsp soy sauce
2 tsp fish sauce
400ml (1¾ cups) tin coconut milk
200g (7oz) baby spinach
To serve:
Rice noodles
Juice of 1 lime
Handful of peanuts, chopped
Small handful of coriander (cilantro) leaves
1. Heat the oil in a pan over a high heat and fry the onion for 6 minutes until it begins to soften and colour. Add the garlic, ginger and chilli and fry for a couple more minutes until aromatic.
2. Add the diced pork and increase the heat to brown all over, then add the peanut butter, kecap manis, soy sauce, fish sauce and coconut milk.
3. Bring to the boil then reduce the heat and simmer gently for 20 minutes until the pork is tender and the sauce a little reduced and thickened. Add the spinach, remove from the heat and stir until the spinach has wilted.
4. Serve with noodles, squeeze lime juice over the top and sprinkle with peanuts and coriander leaves.
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Thai Satay Pork and Rich Dipping Peanut Butter Satay Sauce Recipe : Thai Food l Tatsty Food
Thai Satay Pork and Rich Dipping Peanut Butter Satay Sauce Recipe: Thai Food l Tasty Food
Thai pork satay and satay sauce recipe that I made in this video, uses peanut butter instead of crushed peanut and the result is amazing.
Ingredients for making Thai pork satay and satay sauce recipe
For marinade the pork :
500 g pork
1 tbsp galangal
1 tbsp lemongrass
1 tsp coriander seeds
3 cloves of garlic
1 tsp curry powder
1 tsp caraway powder
2 tsp salt
1 tsp pepper
1 tsp turmeric powder
** Bring everything above to pound**
2 tbsp palm sugar
20 g butter
150 ml coconut milk
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Satay Sauce :
2 tbsp peanut butter
250 ml coconut milk
1 tbsp massaman curry paste
1+1/2 tbsp red curry paste
2 tbsp palm sugar
1/4 tsp salt
3 tbsp tamarind juice
150 ml water
2 tbsp coconut milk
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Cucumbers Salad :
5 tbsp water
4 tbsp sugar
3 tbsp vinegar
1/4 tsp salt
cucumbers
purple onion
chili
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Bamboo Stick
For more instruction please follow the clip video Thank you
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Make Hainanese Pork Satay like the hawkers - ieatishootipost
I am very excited to share this recipe with you! It is a recipe that has taken me years of research from reading cookbooks, watching videos to trying to extract recipe secrets from the Hawkers! Finally, one kind chef generously shared his recipe with me and I believe I now have an authentic Hainanese pork satay recipe that will give you the kind of satay like what you'll get outside!
This video is a tad long because I want to share with you everything I have learnt, so you can recreate it even if you are living overseas.
Check out full recipe writeup with notes -
This recipe is also being featured on AMEX Tastemakers site here -
Hope you will give this recipe a try and/or appreciate Hainanese pork satay more after watching. Let's make satay great again!
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This video is created in association with American Express Essentials as part of their series The Tastemakers – featuring recipes and insights from a diverse line-up of top food vloggers around the globe. American Express Essentials is an online lifestyle magazine covering the most distinctive trends and ideas, from travel to food, culture, style and design. Discover more at
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Never Waste Your Calories on Yucky Food!
Chicken Satay Is Not A Thing (But Here's a Recipe)
Thank you for your support of Sabai, here's a demo of a recipe from the book - No-Skewer Chicken Satay (even though chicken satay is not a thing in Thailand).
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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