THAI COOKING 101: Satays and Satay Sauce

Here we go delving into one of my favorite cuisines, Thai food, and when I think of Thai food satays comes to mind. First let's make a simple satay sauce utilizing some ingredients that can be purchased at most supermarkets in the Asian sections. Or if you want more organic and rooted ingredients from Thailand, some out of the way Asian food marts or farmer's markets may have those ingredients, but you can make some great sauces with supermarket stocked brands.


Chicken Satay picture to right
Grilled marinated skewered Chicken Satay


A basic Satay Sauce:


1 can about 10 fl. oz. of coconut milk
1/2 cup to 1/3 cup of crunchy freshly made peanut butter, or chunky peanut butter
1/4 cup of finely chopped sweet Maui onion, or Pearl Onion
3 tbsp. of soy sauce, use dark soy sauce if available
2 tbsp. of raw brown sugar
1 tbsp. of honey
1 tsp. of red pepper flakes


Directions:
Heat a saucepan over medium heat, not too hot. Add all of the ingredients into it, and heat up, stirring constantly into a very smooth sauce. Once you stir it into a smooth sauce, turn up the heat and bring it to a boil, then lower to simmer. Simmer for a few minutes until it thickens slightly, and off the heat. Keep warm.


Drizzle over skewered meats, chicken, or any other protein.  You can use this sauce to baste your skewered meats when cooking over hot coals, and saving the rest to use as a dip.


Food Safety: When basting, you might want to pour the sauce carefully over the skewered meats or protein, never return a brush or other utensil to the sauce, the particles of raw meats can cause cross contamination leading to possible food poisoning..


As far aw marinating the skewered meats or protein, there are a myriad of recipes out there in Thai cooking. A simple marinade can be one like this, and I'll just improvise.


1 lb. of sliced meat/chicken etc.


3/4 cup of filtered water
1/2 cup of soy sauce
1 tsp. minced ginger
1 tsp. minced garlic
1 tbsp. minced scallions
1 tsp. pepper flakes
1 tsp. chopped jalapeno pepper
2 tbsp. of vinegar
3 tbsp. of Nam Pla (Thai fish sauce)
1 tbsp. peanut butter


In a mixing bowl, whisk all ingredients really well. Chill for about two hours, add the protein and marinate covered for about 2 hours, keep chilled. Heat up grill, and skewer the protein and cook to desired and safe temperature.