Satay - Modern Thai Version Recipe

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satay - modern thai version satay - modern thai version

This recipe is how satay is frequently made in Thailand.

2 Servings, Prep Time: 30 Minutes, Total Time: 1 Hours

Tips and Techniques

I omit sweet and condensed milk when I make satay. What is in the sweet condensed milk is milk, fat and sugar. I think that sugar and coconut milk already made up for the sugar and fat of the condensed milk.

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Peanut Sauce for Satay

Nam Jim Satay
4 Servings, Prep Time: 10 Minutes, Total Time: 10 Minutes

Tips and Techniques

In Thailand, people use peanuts ground up in a mortar instead of peanut butter and the sauce is granular with just a little creaminess. However, I use peanut butter because peanut butter is essentially finely ground peanuts and more convenient and common in American kitchens. The peanut butter I prefer is chunky natural, freshly ground (instead of the brands that have sugar or vegetable oil added). Smooth peanut butter will do too, if that is what you have in your kitchen.

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Cucumber in vinegar

Ahjaad อาจาด
2 Servings, Prep Time: 7 Minutes, Total Time: 7 Minutes
  • 1 quartered and thinly sliced cucumber
  • 1 sliced long hot pepper Optional
  • 2 thinly sliced shallots
  • 1/4 cup sugar
  • 1/3 cup vinegar
  • 1/3 cup water

Tips and Techniques

  • In Thailand, we use long red peppers that are mild, but I have a hard time finding ones that come close in flavor to it here.
  • You can cut back on the sugar if you like.
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