The origins of saté (or satay) is in Indonesia, Java to be exact, but its roots are in the kabobs brought from the Middle East by Muslim traders. The dish probably started as street food. Today saté can be found throughout Asia from the streets to the finest restaurants. The basics of the dish are pieces of meat that have been marinated, and then cooked on skewers, usually over coals. The meat is served with a sauce, which can be spicy, coconut based, curry based or often a combination of all three.
In The New York Cookbook, Molly O'Neill has included a wonderful recipe from Dhanit Choladda. Today Dhanit is the head chef at Thai U.S.A. in Huntington NY. He can to the United States at the age of 19 from Thailand. His recipe uses coconut milk curry and Thai fish sauce as the base of an excellent sauce and marinade that keeps the chicken moist and flavorful.
|Chicken Saté skewers|
|Our lunch table|
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