Satay
Satay is a popular streetfood in Thailand famous for its yellow marinade. The marinade is complicated enough that we recommend just buying the powder pack from you local asian store. We use the Lobo brand. Commonly eaten on a skewer this stick of goodness should be properly eaten with a peanut sauce and pickled cucumber and onions and serve it with toast! A real feast for you and your friends! Try making this dish at home, it will take some effort but it is totaly worth it!
We love using tofu for Satay but Pork and chicken are also common when making Satay. Try it out with chicken thigh or pork neck! Delicious!
Tofu Satay with peanut sauce and pickled cucumber & red onion
Satay
Course: MainCuisine: Thai2-3
ServingsIngredients
- Satay
500 g tofu
1 pack of Satay powder
60 ml coconut milk
Toast
- Peanut sauce
300 ml coconut milk
20g Massamun curry paste
20g Panang curry paste
80g palm sugar
4 tbsp tamarind juice
1/2 tsp salt
- Pickled cucumber & red onion
5 tbsp white vinegar
4 tbsp white sugar
1/2 tsp salt
2 tbsp water
cucumber (sliced)
red onion (thinly sliced)
Instructions
- Satay
- Cut tofu into rectangles with ca. 0.5cm thickness.
- In a mixing bowl, add Satay powder and coconut milk, mix well. Add in tofu and marinade at least 2hrs or better overnight.
- Grill tofu on a pan, on medium-high heat until it’s cooked.
- Serve with toast, peanut sauce and pickled garlic and onion
- Peanut sauce
- Add coconut milk into a pot, put it on medium high heat. When coconut milk start bubbling and releasing oil, add in Massamun and Panang curry paste. Stir fry until fragrant.
- Add in palm sugar, salt and tamarind juice, stir until well combined.
- Once everything is well mixed, turn off the heat and set it aside. Serve warm with Satay.
- Pickled cucumber & red onion
- Add white vinegar, sugar and water in a pot on medium high heat. Stir well until combine and let it cool.
- Pour over cucumber and red onion, let it be pickle around 1hr before serving.