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POTK SATAY AT HOME


It is more interesting to know that the famous satay is the use of white chicken (chicken breast). Most of all, perhaps all Thai restaurants in the Appetizer menu must also have Chicken Satay. However, when I first came to America to eat this dish, I was not impressed, thinking that some Thai food they came up with and they are famous. However, when I find out again that this is actually a street food in Thailand and is often used with pork (Pork satay). I also eat when I was in BKK but by the way, decor and eating space in the restaurant so sometimes I find the taste is somewhat strange. The food is also quite important at home;)



  1. Material:

2 lbs shoulder (900 grams) (pork shoulder) (Note: Choose a piece with a little fat when the meat is more tender)
1 large garlic
¼ cup cilantro stems (Normally Thai uses the root of the scent but I do not have the smell.
½ cup chopped lemongrass (about 2 lemongrass)
1 Tablespoon curry powder
2 teaspoon cucumber powder (cumin powder)
½ teaspoon white pepper (or black pepper)
2½ Tablespoons brown sugar
1 teaspoon salt
3 Tablespoons condensed milk
½ cup coconut milk
½ cup of filtered water

    2. Making:

Pork washed thoroughly about 2-3 mm thick. Note: There is no need to be too thin, as the baking will dry out and dry.


Garlic crushed, peeled. Smell smells clean. Wash the small chopped and then into a small grinder. If there is no grinder, use a small shredder.


Put the meat in a large bowl, marinate all the spices: garlic, scallion, chopped lemongrass; Curry Powder, Cumin Powder, Pepper, Brown Sugar, Salt.


 Add condensed milk and coconut milk to marinate.


Wear gloves and mix all ingredients by hand. Mix well and add water to allow the meat to be spiced. Cover the spiced meat bowl and let it stand for about 15 minutes and let it refrigerate for at least 2 hours or overnight.


Prepare grilled charcoal grill. At the same time, start slicing meat on bamboo sticks or iron skewers. When skewing meat note thin fingers, do not be too sloppy, the meat is long ripe.


 Add the meat on the charcoal griddle in medium heat about 10-15 minutes or when the meat is cooked golden brown is fine. If there are still plenty of meat in the fleshy meat, a broom can be used on the meat while baking so that the meat does not dry. There are many times chilled meat water absorbed into the meat should not be stained meat is still soft and fragrant.





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