Sat Kai (chicken Sat ) Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
3: Chicken breasts,
1 tsp: Coriander seed,
1 tsp: Cumin seed,
2 tbsp: Light soy sauce,
1 tbsp: Fish sauce,
1 tbsp: Phom kari, (mild curry powder)
2 pinch: Tumeric powder,
6 tbsp: Thick coconut cream,
3 tbsp: Palm sugar,
Directions:
Open a can of coconut milk and allow to stand until it separates
slightly. Skim off (and retain) the light milk. This recipe uses the
thicker cream remaining.
In a clean dry skillet toast the coriander and cumin seeds until
aromatic, then grind to a powder.
Cut the chicken into long thin strips and thread onto skewers
lengthwise.
Mix all the ingredients together to form a marinade, and marinate for
at least 12 hours before cooking.
Barbecue or grill until cooked.
From: "Colonel I. F. K. Philpott"
per Michael Loo
Source from luhu.jp
slightly. Skim off (and retain) the light milk. This recipe uses the
thicker cream remaining.
In a clean dry skillet toast the coriander and cumin seeds until
aromatic, then grind to a powder.
Cut the chicken into long thin strips and thread onto skewers
lengthwise.
Mix all the ingredients together to form a marinade, and marinate for
at least 12 hours before cooking.
Barbecue or grill until cooked.
From: "Colonel I. F. K. Philpott"
per Michael Loo
Source from luhu.jp