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I don't think there's a better thread for this right now, so here goes: What's the secret to great chicken satay? (Like the kind you might order in a Thai restaurant) I tried this recipe http://allrecipes.com/recipe/90294/thai-chicken-satay/ as it was the highest-rated I could find. I added some lime juice, soy sauce, sesame oil (very little), and chile oil as a commenter had suggested. I noticed the curry powder (Spice Islands brand) had a difficult time integrating into the coconut milk. Even when I blended it, there was still a good deal of sediment at the bottom when I poured it over the chicken. I marinated the chicken for a good three hours (even though the recipe suggested 2 hours max). Does something funky happen with coconut milk-based marinades if you leave it too long? I skipped the skewers and cooked the strips on a hot (skipping water droplets) griddle for about 3-5 minutes per side. There was some color and grill marks, but nothing beautiful. The color was very disappointing - not the vibrant yellow you expect in satay. Just a mildly yellow beige. Is it possible that without the high heat of a true grill, the color and flavor just don't develop properly? I didn't tell my family what it was and just served it to them with a peanut sauce and steamed vegetables. They thought it was great, but I know it was a far cry from chicken satay. Anyone have any ideas on how to improve the procedure?
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Sep 13, 2016 13:41
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| # ¿ Apr 30, 2024 10:52 |
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