Thank you Andy - Thai Chicken Satay at large!
On Oct 23, 1:02*am, Andy > wrote:
> Manda Ruby said...
>
> > Don't be mean Andy. I want that bit's of adjustment info, please.
>
> Manda Ruby,
>
> OK
>
> First, wear latex gloves while preparing/handling unless you don't mind
> turmeric stained hands for a few days!
>
> I double up on the curry paste.
>
> The fish sauce adds a lot of saltiness. You can counteract it by doubling
> up on the lime juice.
>
> Don't worry that the next day's marinated meat smells putrid. It cooks up
> DELICIOUS!!!
>
> Take the can of coconut milk and carefully can-open the top off. The
> "cream" will be on top so you don't have to pour it into a glass and wait
> for it to settle. I'm surprised the author of the recipe didn't figure out
> that simple time-saving step.
>
> From the picture, put more than one piece of meat per skewer. I switched to
> flat metal skewers with the loops on one end. The loop makes it easier to
> thread another skewer through it to ease in lifting/flipping and keeps your
> fingers away from the heat! Trust me. I don't have proof-of-blisters
> anymore, thankfully! ;-)
>
> Baste with coconut cream at each flip!
>
> I use a store-bought Thai peanut sauce for dipping. There are probably
> countless recipes for it. I just short-cutted that stuff.
>
> I've made Thai pork tenderloin satay with great results. Beef would
> probably turn out great too, never tried.
>
> Enjoy!
>
> Andy
Thanks a lot.
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