In this episode, we make a delicious Thai inspired dinner. I will start by showing you a simple marinade for my Thai chicken. It has an incredible flavor, highlighted by fresh cilantro, lime juice and chili peppers.
Thai Cooking Recipe: How to make Chicken Satay with Peanut Sauce from Lobo// Ingredients: Lobo Satay Seasoning Mix, Chicken breast, Coconut milk, Lobo Satay Sauce Mix, Vinegar, Cucumber, chilli and red onion
3 tbsp oil
3 cloves garlic, chopped fine
1 tbsp red curry paste.
1 tbsp chili paste in bean oil
1 lb chicken breast, sliced bite size.
2 tbsp fish sauce
1/2 cup roasted cashew nuts.
2 stems green onions, sliced into small bits.
How to prepare
Heat wok briefly. Add oil, coat sides of wok, then add garlic curry paste, and chili paste and cook until garlic starts to brown add chicken and raise heat, and cook until chicken is done. Add the fish sauce and onion, and stir to blend. Remove from heat, and add cashews.
1 medium red onion, peeled and cut into paper-thin strips
2 garlic cloves, finely minced
1/2 tsp sugar
1/2 tsp salt & ground black pepper
1/4 cup distilled white vinegar
1/4 cup plus 2 tbsp olive oil freshly beef 888
1 lb beef sirloin or other tender cut (eye of round, filet of beef)
10 garlic cloves, minced
1 tbsp nuoc mam (vietnamese fish
1 tbsp soy sauce
1 tsp sugar
freshly ground black pepper
1 head chicory (frisee)
1/2 head of soft lettuce, such as boston, red leaf or oak leaf
1 small bunch of watercress
2 tbsp vegetable oil
How to prepare
Make the dressing: combine the onion, garlic, sugar, salt, vinegar, olive oil and black pepper to taste in a large salad bowl; mix well. Set aside. Prepare the beef: cut the beef against the grain into thin 1 by 2″ strips. In a bowl, combine the beef, half of the minced garlic (reserve remaining half for frying), fish sauce, soy sauce, sugar and ground black pepper to taste. Let stand for 30 minutes. Clean the lettuces and watercress. Drain and pat dry with paper towels. Add the greens to the dressing, but do not toss. Preheat a large skillet over high heat and add the vegetable oil. Fry the remaining minced garlic until fragrant and golden. Add the beef and saut quickly, shaking the pan, over high heat to sear, about 1 minute (the beef should be medium-rare). Pour the seared meat over the greens and toss gently. Divide the warm salad among 4 individual plates. Sprinkle with freshly ground black pepper and serve with french bread, if desired. Yield: 4 servings.