Satay recipes?

[steve garro]

Seems simple - whadda you guys know?
Just got gifted a bunch of coconut milk, what next?

- Garro.

[echelon_john]

Lemongrass!

[BShow]

I've never done Satay before, but coconut milk goes well into soups. One of my faves is Tom Kha Gai. Basically Coconut milk, lemongrass, ginger and chicken. There are a number of recipes out there, but that ain't my style. I freestyle my soups. Would work with shrimp or even fish as well, but I've only done it with chicken. My kid is allergic to shrimp and fish in soup wiggs out my wife.

Also, curry with a coconut base is a safe dish and always a crowd pleaser.

[steve garro]

I've never done Satay before, but coconut milk goes well into soups. One of my faves is Tom Kha Gai. Basically Coconut milk, lemongrass, ginger and chicken. There are a number of recipes out there, but that ain't my style. I freestyle my soups. Would work with shrimp or even fish as well, but I've only done it with chicken. My kid is allergic to shrimp and fish in soup wiggs out my wife.

Also, curry with a coconut base is a safe dish and always a crowd pleaser.

+100

Add Galengal root to those soups!

I've got my Tom-Yum down
- Garro.

[znfdl]

Steve look up south Indian cooking, lots of coconut in the cooking.

Just an FYI, that Galengal is Thai Ginger xoxoxo

[steve garro]

Steve look up south Indian cooking, lots of coconut in the cooking.

Just an FYI, that Galengal is Thai Ginger xoxoxo

I know how to cook with Coconut Milk - I just don't know any good satay marinades, that's all.
I got gifted like 20 cans!
- Garro.

[Octave]

Start with a touch of coconut oil (or other high smoke point fat) in a wok. Fry 1 finely chopped white onion and 2-3 small chilis (or six if you're like me) over moderate-high heat until the onion begins to turn translucent. Towards the end, add 2 cloves crushed or minced garlic.

Next, add about a half tablespoon of brown sugar and allow to caramelize slightly (careful, the line between caramelized and burnt sugar comes quicker than you think..). Once caramelized, add a teaspoon of soy sauce or Bragg's Aminos plus 2 tablespoons of crunchy peanut butter. Stir thoroughly until well mixed and fragrant. Next, add well-stirred coconut milk a couple of tablespoons at a time until you find the consistency you like. If you go too far, either cook it down a bit or add a touch of corn starch dissolved in water to thicken it up.

Enjoy!


PS - take a can of full-fat coconut milk, stick it upside-down in the fridge and leave it overnight. The next day, open it carefully and pour out all the water that's separated from the mass of coconut fat. Throw that coconut fat into a chilled stand-mixed (just the bowl needs to be chilled, obviously) along with a nice scrapping of vanilla pod seeds and a sprinkle of pink sea salt and whip the dickens out of it. Best whipped cream ever.

[gravity]

This dish originated from my country but sadly I have no idea how to make a good satay. But reading the comments in here I think the way people are having satay in the America might be a lot different from the original style.

But the lemongrass is a good tip. When the satay is placed on the BBQ pit, use the lemongrass (as a brush) to oil the satay.