Chicken/Pork Satay (Gai/Moo Satay): หมูสเต๊ะ
Chicken Satay is a delightful appetizer or side dish that doubles as a fantastic finger food for parties. With its rich peanut-based sauce, this recipe is sure to become a favorite—just be sure to check for any peanut allergies among your guests!
How to Make the Satay Sauce
Wet Ingredients:
- 2 stalks lemongrass, finely sliced
- 6 g galangal, sliced
- 2 g turmeric (Curcuma)
- 44 g shallots, peeled and sliced
- 18 g garlic, peeled and sliced
- 10 Thai green peppers, finely sliced
- 15 Thai green chilies, finely sliced
- ½ tsp sea salt
Dried Ingredients:
- 1 ½ tsp coriander seeds
- 1 tsp cumin seeds
- 10 black peppercorns
Instructions:
- Roast the Spices: In a pan over low heat, roast the dried ingredients (coriander seeds, cumin seeds, and black peppercorns) until they become fragrant.
- Grind the Spices: For the best flavor, use a pestle and mortar to grind the roasted spices into a powder. Alternatively, a blender can save time and effort. Set aside the ground mixture. (If using cardamom, remember to peel and discard the shell after roasting.)
Tip: Always roast dried spices until fragrant before grinding them thoroughly; this enhances their flavor when combined with fresh ingredients.
- Prepare the Wet Ingredients: Add the harder wet ingredients first (lemongrass, galangal, turmeric), one at a time. Cut them into small pieces to make them easier to grind.
- Finish the Paste: Add the garlic last, as its high water content can make it difficult to grind and may cause splashes. Once everything is well mixed, combine the ground dried spice powder with the wet ingredients to create a smooth paste.
This satay sauce pairs perfectly with grilled chicken skewers, creating an irresistible dish that’s sure to impress.