Thailand Satay

Thailand Satay


200f beef, chicken, pork
Trident ½ cup coconut cream
1 tsp turmeric
1 tbsp condensed milk
1 tbsp palm sugar
2 tbsp fish sauce
Dash whiskey/bourbon
16 skewers – soaked

Blitz together:
2 shallots
Pinch salt
3 tbsp roasted peanuts
1 tbsp toasted coriander seeds
1 tsp toasted cumin

Mix this paste with first 7 ingredients.
Cover and let marinade overnight or until marinade is absorbed

Dipping Sauce:
3-5 chillies, deseeded, pureed
Pinch of salt
3 shallots, peeled and chopped
½ cup vinegar
1-2 tbsp castor sugar


Puree chilli, salt & shallots. Season with sugar & vinegar.
“Hot, sweet, salty, sour”
Thread meat onto skewer
Grill over hot charcoal or on the bbq
Serve with dipping sauce.