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Satay is a dish from South East Asia made of meat that is marinated (ideally overnight) in coconut milk and spices then threaded on skewers, grilled and served with a succulent sauce. The recipe below is for chicken satay served with a spicy peanut sauce dipping sauce.  According to Wikipedia..."turmeric is a necessary ingredient used to marinate satay, which gives the dish its characteristic yellow color. Meat commonly used includes beef, mutton, pork, venison, fish, shrimp, squid, chicken, rabbit and tripe". I found the recipe for the chicken in Fresh Thai an excellent cookbook by Oi Cheepchaiissara and the peanut sauce was inspired by a few recipes I found online that I altered to the recipe below. Serve with a Thai beer or white wine.

Chicken Satay with Spicy Peanut Sauce

Chicken Ingredients:

• 2 pounds of boneless, skinless chicken breasts
• 2 shallots, roughly chopped
• 3 garlic cloves, roughly chopped
• 4 cilantro roots, finely chopped (I used cilantro leaves/stems)
• 1 inch fresh ginger root, peeled and sliced
• 1 tablespoon ground coriander
  
• 1 tablespoon ground cumin
• 1 tablespoon ground tumeric
  
• 1 teaspoon curry powder
• 1 1/2 tablespoon light soy sauce
• 2 tablespoons sunflower oil
• 3/4 cup canned unsweetened coconut milk, well stirred
• 2/3 cup chicken stock or water
• 1 tablespoon palm or coconut sugar

Directions

1. Presoak 10 bamboo skewers in a long shallow dish for about an hour to prevent burning while cooking
2. Cut chicken into 1 1/2 x 4 inches long and 1/4 inch thick and place in a bowl
3. Make the Marinade: Use a mortar and pestle or food processor to blend the shallots, garlic, cilantro and ginger into a paste. Add the mixture and and the remaining marinade ingredients to the chicken. Mix thoroughly with a spoon or your fingers. Cover with plastic wrap and refrigerate for at least 5 hours or overnight, turning the chicken occasionally. 
4. Skewer the Chicken: Thread a piece or two of the marinated chicken onto each presoaked bamboo skewer as if you were sewing a piece of material
5. Preheat the grill (or broiler) to high heat and cook the satay sticks for 5 - 7 minutes on each side or until they are cooked through and slightly charred. Turn frequently and brush the marinade sauce over the meat during cooking. 

Peanut Sauce

Ingredients

• 1/2 cup of smooth peanut butter
• 1/8 cup low-sodium soy sauce
• 2 teaspoons sambal red chili paste
• 1/4 cup of coconut milk, unsweetened
  
• 1 1/2 tablespoons of brown sugar
• 1 lime, juiced
• 1/8 - 1/4 cup of hot water
• 1/4 cup of peanuts, chopped
  

Directions

1. Using a food processor or blender, combine the peanut butter, soy sauce, red chili paste, brown sugar, lime juice and coconut milk--pure to combine all ingredients. 
2. Pour the hot water slowly into the blender or processor, starting with 1/4 cup and adding more to thin-out the sauce as needed. 
3. Pour the peanut sauce into a small serving bowl, reserving some on the side to drizzle over the chicken
   
4. Garnish with some of the peanuts

Plating the Dish

1. Place the cup of peanut sauce on a large serving dish
2. Add the skewered chicken to the plate and drizzle with some of the peanut sauce over the chicken and garnish with a sprinkling of chopped peanuts
3. Serve immediately
   

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Sliders are fun mini sandwiches that can be served for lunch or dinner, or at a gathering of family and friends. Fish Sauce, cilantro, green onions, and soy sauce impart a Thai flavor to the salmon, and red chili flakes gives it a little "kick". Topped with a mango red pepper salsa--this unique slider is a good choice for a casual romantic meal for two.  If you are a salmon lover consider buying quality seafood in bulk to save money.

Thai Salmon "Sliders" with Mango Red Pepper Salsa

ingredients for the sliders:

• 1 lb salmon fillet, skin removed 
  
• 1 egg
• 2 large garlic cloves, finely minced
• 1 tsp fresh ginger, grated
• ¼ cup cilantro leaves, finely chopped
• ¼ cup green onion, chopped (light green and green parts only)
• 2 tsp soy sauce
• 1 tsp fish sauce
• 1 tsp sesame oil
• ½ tsp red chili flakes
• olive oil (for frying)
• 1 package (12) small, soft dinner rolls (such as King's Hawaiian)
• mayo (for the rolls)

Ingredients for the salsa:

• 1 medium mango, peeled and chopped
• 1 small red bell pepper, seeded and chopped
• 1/3 cup red onion, finely chopped
• 1/3 cup cilantro leaves, finely chopped
• juice of one lime
• ¼ tsp red chili flakes
• salt and pepper to taste

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This recipe was inspired by taking a fish cake recipe from the Fresh Thai cookbook of Oi Cheepchaiissara, and slightly modifying it. And then adding my dipping sauce using two store bought sauces: a Fusion Sauce by Forbidden City called Thai Nut Splash mixed with Aroma Chef's Thai Sweet Chili Sauce and a splash of fresh squeezed lime juice. Delicious!



Fish Cake Ingredients

• 1lb of white fish fillet, skinned cleaned and roughly chopped
• 1 Tbsp fish sauce
• 1 1/2 Tbsp cornstarch
• 2 Tbsp red curry paste
• 1 egg
• 2 oz green beans
• sunflower oil for frying
• sliced cucumbers for garnish

Sauce

• 1/4 cup Thai Nut Splash fusion sauce
• 1/8 cup Thai Sweet Chili Sauce
• juice of 1/4 quarter lime, fresh squeezed

1. Place the chopped fish into a food processor or blender and mince fish
2. Add fish sauce, corn starch, red curry paste and egg, blending until smooth
3. Place mixture into a bowl and add green beans
4. Using your hands make as many thin flat patties as you can.about 2 to 2 1/2 inches in diameter
5. In a large skillet, heat up 3 Tbsp sunflower oil. Lower temperature to medium high and gently fry fishcakes, turning over when golden brown to cook both sides (about 2-3 minutes per side).
6. If cooking in batches, add a little sunflower oil per batch

Plating the Dish
1. Place fish cakes on a platter. You can place bean sprouts or chives on the bottom if you want to dress up your plate.
2. On top of each fish cake, place a sliced cucumber. Add a dollop of the sauce on top of each cucumber
3. Serve remaining sauce in a bowl on the side

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