Thai chicken satay with coconut peanut sauce and cucumber salad
Thai chicken satay with coconut peanut sauce and cucumber salad
Satay is by far the easiest barbecue dish from the grill, and it comes with many benefits. To begin with, there is no person who does not like it. Second, you can make satay as big and as small as you want. So if you keep it modest, you can prepare many at once. It can be done very quickly, making it an ideal snack to silence hungry guests.Originally, satay comes from Indonesia (where it is a national dish eaten on the streets as well as in expensive restaurants) and Malaysia. Virtually everywhere in southeast Asia, however, you will encounter variations, including Singapore, Thailand and Vietnam. However, the concept is universal and identical forms of meat cubes on a stick also exist in Japan (Yakitori), South Africa (Sosatie) and Spain (Pinchos).Satay can be made from almost any kind of meat, but the most famous are satay babi (with pork) and satay ajam (with chicken). Traditionally, satay is served with a soy and peanut butter-based sauce, bread (to dab up excess sauce) and atjar, a sour side dish of pickled vegetables. Shrimp crackers also go great with satay. Since we are all familiar with this Indonesian snack, I chose the Thai version.
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