NoOTa
26-10-2005, 04:46 PM
<TABLE height=911 cellSpacing=0 width=550><TBODY><TR vAlign=bottom align=middle bgColor=#999933><TD colSpan=5>Chicken Satay and Peanul Sauce</TD></TR><TR vAlign=bottom align=middle bgColor=#ffcc33><TD colSpan=5>SATAY KAI AND NAM JIM SATAY</TD></TR><TR vAlign=top align=left><TD colSpan=5><TABLE cellSpacing=0 width="100%"><TBODY><TR><TD width=138>http://www.mcdang.com/eng/Thaicuisine/Pic/th2_1.jpg
</TD><TD width=138>http://www.mcdang.com/eng/Thaicuisine/Pic/th2_2.jpg
</TD><TD width=138>http://www.mcdang.com/eng/Thaicuisine/Pic/th2_3.jpg
</TD><TD width=138>http://www.mcdang.com/eng/Thaicuisine/Pic/th2_4.jpg
</TD></TR></TBODY></TABLE></TD></TR><TR vAlign=bottom><TD align=left colSpan=5>INGREDIENTS: Chicken Satay (Satay Kai)</TD></TR><TR vAlign=bottom><TD align=right width=195> Chicken Breast
</TD><TD align=middle width=51>8</TD><TD align=middle width=63>oz.</TD><TD vAlign=center align=right width=250 rowSpan=11>http://www.mcdang.com/eng/Thaicuisine/Pic/th2.jpg</TD></TR><TR vAlign=bottom><TD align=left colSpan=3>MARINADE:
</TD></TR><TR vAlign=bottom><TD align=right width=195> Coconut milk
</TD><TD align=middle width=51>2</TD><TD align=middle width=63>fl. Oz.</TD></TR><TR vAlign=bottom><TD noWrap align=right width=195> Coriander roots, chopped
</TD><TD noWrap align=middle width=51>2</TD><TD noWrap align=middle width=63>tbsp.</TD></TR><TR vAlign=bottom><TD align=right width=195> Curry powder
</TD><TD align=middle width=51>1/2</TD><TD align=middle width=63>tsp.</TD></TR><TR vAlign=bottom><TD align=right width=195> Turmeric powder
</TD><TD align=middle width=51>1/2</TD><TD align=middle width=63>tsp.</TD></TR><TR vAlign=bottom><TD align=right width=195> Sugar
</TD><TD align=middle width=51>2</TD><TD align=middle width=63>tsp.</TD></TR><TR vAlign=bottom><TD align=right width=195> Fish sauce
</TD><TD align=middle width=51>1/2</TD><TD align=middle width=63>tbsp.</TD></TR><TR vAlign=bottom><TD align=right width=195> Vegetable oil
</TD><TD align=middle width=51>2</TD><TD align=middle width=63>tbsp.</TD></TR><TR vAlign=bottom><TD align=right width=195> (2-4 servings)
</TD><TD align=middle width=51> </TD><TD align=middle width=63> </TD></TR><TR vAlign=bottom><TD align=right width=195> </TD><TD align=middle width=51> </TD><TD align=middle width=63> </TD></TR><TR vAlign=bottom><TD align=left colSpan=5 height=266><TABLE cellSpacing=0 width=550><TBODY><TR><TD>Chicken Satay (Satay kai) </TD></TR><TR><TD> 1. Slice the chicken into thin strips ready to be skewered. </TD></TR><TR><TD> 2. Mix all the ingredients for the marinade together and mix the sliced chicken with the marinade. Allow the chicken to marinade for at least 3 hours or over night. </TD></TR><TR><TD> 3. Skewer each slice of marinaded chicken onto a bamboo skewer which has been soakeb in water. </TD></TR><TR><TD> 4. Grill or pan sear the skewered chicken until done and still moist. Serve hot with cucumber salad.</TD></TR></TBODY></TABLE><TABLE cellSpacing=0 width="100%"><TBODY><TR><TD width=138>http://www.mcdang.com/eng/Thaicuisine/Pic/th2_6.jpg
</TD><TD width=138>http://www.mcdang.com/eng/Thaicuisine/Pic/th2_7.jpg
</TD><TD width=138>http://www.mcdang.com/eng/Thaicuisine/Pic/th2_8.jpg
</TD><TD width=133>http://www.mcdang.com/eng/Thaicuisine/Pic/th2_9.jpg
</TD></TR></TBODY></TABLE><TABLE height=5 width=550><TBODY><TR><TD> </TD></TR></TBODY></TABLE></TD></TR><TR vAlign=bottom><TD align=left colSpan=5>INGREDIENTS: Peanut Sauce for Satay (Nam jim Satay) </TD></TR><TR vAlign=bottom><TD align=right width=195> Vegetable oil
</TD><TD align=middle width=51>3</TD><TD align=middle width=63>tbsp.</TD><TD vAlign=center align=right width=250 colSpan=2 rowSpan=9>http://www.mcdang.com/eng/Thaicuisine/Pic/th2_5.jpg</TD></TR><TR vAlign=bottom><TD align=right width=195> Red curry paste
</TD><TD align=middle width=51>2</TD><TD align=middle width=63>tbsp.</TD></TR><TR vAlign=bottom><TD align=right width=195> Ground coriander
</TD><TD align=middle width=51>1/2</TD><TD align=middle width=63>tsp.</TD></TR><TR vAlign=bottom><TD align=right width=195> Ground cumin
</TD><TD align=middle width=51>1/2</TD><TD align=middle width=63>tsp.</TD></TR><TR vAlign=bottom><TD align=right width=195> Coconut milk
</TD><TD align=middle width=51>2</TD><TD align=middle width=63>cups</TD></TR><TR vAlign=bottom><TD noWrap align=right width=195> Coarsely ground peanuts
</TD><TD noWrap align=middle width=51>3/4</TD><TD noWrap align=middle width=63>cup</TD></TR><TR vAlign=bottom><TD align=right width=195> Sugar
</TD><TD align=middle width=51>2</TD><TD align=middle width=63>tbsp.</TD></TR><TR vAlign=bottom><TD align=right width=195> Tamarind juice or lime juice
</TD><TD align=middle width=51>2</TD><TD align=middle width=63>tbsp.</TD></TR><TR vAlign=bottom><TD align=right width=195> Salt
</TD><TD align=middle width=51>1</TD><TD align=middle width=63>tsp.</TD></TR><TR vAlign=bottom><TD align=right colSpan=5 height=2>
</TD></TR><TR vAlign=bottom><TD align=left colSpan=5>Peanut Sauce for Satay (Nam jim Satay)</TD></TR><TR vAlign=bottom><TD align=right colSpan=5> 1. Put the oil in a saucepan and heat up. Add the curry paste when the oil is hot and fry until fragrant, being careful not to burn the curry. (Use medium heat)
</TD></TR><TR vAlign=bottom><TD align=right colSpan=5> 2. After a minute or so add the dry spices and continue frying for another one or two minutes.
</TD></TR><TR vAlign=bottom><TD align=right colSpan=5> 3. Add coconut milk and the rest of the ingredients except the tamarind juice and salt. Bring the ingredients in the pot back to the boil for a few minutes or until the sauce thickens slightly.
</TD></TR><TR vAlign=bottom><TD align=right colSpan=5> 4. Adjust the seasoning with tamarind juice and salt. The sauce should taste slightly sweet followed by a touch of tartness and saltiness. The main scent of this sauce is the combination of curry and coconut.
</TD></TR></TBODY></TABLE>
ที่มา : mcdang.com
</TD><TD width=138>http://www.mcdang.com/eng/Thaicuisine/Pic/th2_2.jpg
</TD><TD width=138>http://www.mcdang.com/eng/Thaicuisine/Pic/th2_3.jpg
</TD><TD width=138>http://www.mcdang.com/eng/Thaicuisine/Pic/th2_4.jpg
</TD></TR></TBODY></TABLE></TD></TR><TR vAlign=bottom><TD align=left colSpan=5>INGREDIENTS: Chicken Satay (Satay Kai)</TD></TR><TR vAlign=bottom><TD align=right width=195> Chicken Breast
</TD><TD align=middle width=51>8</TD><TD align=middle width=63>oz.</TD><TD vAlign=center align=right width=250 rowSpan=11>http://www.mcdang.com/eng/Thaicuisine/Pic/th2.jpg</TD></TR><TR vAlign=bottom><TD align=left colSpan=3>MARINADE:
</TD></TR><TR vAlign=bottom><TD align=right width=195> Coconut milk
</TD><TD align=middle width=51>2</TD><TD align=middle width=63>fl. Oz.</TD></TR><TR vAlign=bottom><TD noWrap align=right width=195> Coriander roots, chopped
</TD><TD noWrap align=middle width=51>2</TD><TD noWrap align=middle width=63>tbsp.</TD></TR><TR vAlign=bottom><TD align=right width=195> Curry powder
</TD><TD align=middle width=51>1/2</TD><TD align=middle width=63>tsp.</TD></TR><TR vAlign=bottom><TD align=right width=195> Turmeric powder
</TD><TD align=middle width=51>1/2</TD><TD align=middle width=63>tsp.</TD></TR><TR vAlign=bottom><TD align=right width=195> Sugar
</TD><TD align=middle width=51>2</TD><TD align=middle width=63>tsp.</TD></TR><TR vAlign=bottom><TD align=right width=195> Fish sauce
</TD><TD align=middle width=51>1/2</TD><TD align=middle width=63>tbsp.</TD></TR><TR vAlign=bottom><TD align=right width=195> Vegetable oil
</TD><TD align=middle width=51>2</TD><TD align=middle width=63>tbsp.</TD></TR><TR vAlign=bottom><TD align=right width=195> (2-4 servings)
</TD><TD align=middle width=51> </TD><TD align=middle width=63> </TD></TR><TR vAlign=bottom><TD align=right width=195> </TD><TD align=middle width=51> </TD><TD align=middle width=63> </TD></TR><TR vAlign=bottom><TD align=left colSpan=5 height=266><TABLE cellSpacing=0 width=550><TBODY><TR><TD>Chicken Satay (Satay kai) </TD></TR><TR><TD> 1. Slice the chicken into thin strips ready to be skewered. </TD></TR><TR><TD> 2. Mix all the ingredients for the marinade together and mix the sliced chicken with the marinade. Allow the chicken to marinade for at least 3 hours or over night. </TD></TR><TR><TD> 3. Skewer each slice of marinaded chicken onto a bamboo skewer which has been soakeb in water. </TD></TR><TR><TD> 4. Grill or pan sear the skewered chicken until done and still moist. Serve hot with cucumber salad.</TD></TR></TBODY></TABLE><TABLE cellSpacing=0 width="100%"><TBODY><TR><TD width=138>http://www.mcdang.com/eng/Thaicuisine/Pic/th2_6.jpg
</TD><TD width=138>http://www.mcdang.com/eng/Thaicuisine/Pic/th2_7.jpg
</TD><TD width=138>http://www.mcdang.com/eng/Thaicuisine/Pic/th2_8.jpg
</TD><TD width=133>http://www.mcdang.com/eng/Thaicuisine/Pic/th2_9.jpg
</TD></TR></TBODY></TABLE><TABLE height=5 width=550><TBODY><TR><TD> </TD></TR></TBODY></TABLE></TD></TR><TR vAlign=bottom><TD align=left colSpan=5>INGREDIENTS: Peanut Sauce for Satay (Nam jim Satay) </TD></TR><TR vAlign=bottom><TD align=right width=195> Vegetable oil
</TD><TD align=middle width=51>3</TD><TD align=middle width=63>tbsp.</TD><TD vAlign=center align=right width=250 colSpan=2 rowSpan=9>http://www.mcdang.com/eng/Thaicuisine/Pic/th2_5.jpg</TD></TR><TR vAlign=bottom><TD align=right width=195> Red curry paste
</TD><TD align=middle width=51>2</TD><TD align=middle width=63>tbsp.</TD></TR><TR vAlign=bottom><TD align=right width=195> Ground coriander
</TD><TD align=middle width=51>1/2</TD><TD align=middle width=63>tsp.</TD></TR><TR vAlign=bottom><TD align=right width=195> Ground cumin
</TD><TD align=middle width=51>1/2</TD><TD align=middle width=63>tsp.</TD></TR><TR vAlign=bottom><TD align=right width=195> Coconut milk
</TD><TD align=middle width=51>2</TD><TD align=middle width=63>cups</TD></TR><TR vAlign=bottom><TD noWrap align=right width=195> Coarsely ground peanuts
</TD><TD noWrap align=middle width=51>3/4</TD><TD noWrap align=middle width=63>cup</TD></TR><TR vAlign=bottom><TD align=right width=195> Sugar
</TD><TD align=middle width=51>2</TD><TD align=middle width=63>tbsp.</TD></TR><TR vAlign=bottom><TD align=right width=195> Tamarind juice or lime juice
</TD><TD align=middle width=51>2</TD><TD align=middle width=63>tbsp.</TD></TR><TR vAlign=bottom><TD align=right width=195> Salt
</TD><TD align=middle width=51>1</TD><TD align=middle width=63>tsp.</TD></TR><TR vAlign=bottom><TD align=right colSpan=5 height=2>
</TD></TR><TR vAlign=bottom><TD align=left colSpan=5>Peanut Sauce for Satay (Nam jim Satay)</TD></TR><TR vAlign=bottom><TD align=right colSpan=5> 1. Put the oil in a saucepan and heat up. Add the curry paste when the oil is hot and fry until fragrant, being careful not to burn the curry. (Use medium heat)
</TD></TR><TR vAlign=bottom><TD align=right colSpan=5> 2. After a minute or so add the dry spices and continue frying for another one or two minutes.
</TD></TR><TR vAlign=bottom><TD align=right colSpan=5> 3. Add coconut milk and the rest of the ingredients except the tamarind juice and salt. Bring the ingredients in the pot back to the boil for a few minutes or until the sauce thickens slightly.
</TD></TR><TR vAlign=bottom><TD align=right colSpan=5> 4. Adjust the seasoning with tamarind juice and salt. The sauce should taste slightly sweet followed by a touch of tartness and saltiness. The main scent of this sauce is the combination of curry and coconut.
</TD></TR></TBODY></TABLE>
ที่มา : mcdang.com