How to Make HEALTHY ORGANIC Chicken Satay with Peanut Sauce | Recipe | Diane Yang Kirk | Ep 33
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HOIA Food and Cooking
Episode 33: Chicken Satay Skewers with Peanut Sauce and Pickled Cucumber Salad
HEALTHY ORGANIC INSPIRED ASIAN Food and Cooking
with Diane Yang Kirk
Cooking Level: Medium
Whatever kind of satay you want to make, whether it be chicken, beef, pork or even vegan skewers, this video will teach you all the principles of how to make this authentic and delicious Southeast Asian street food.
Learn how to make a chicken satay in this episode with an incredibly flavorful marinade from coconut milk and an array of spices which include Indian curry and turmeric which produces that beautiful yellow color these skewers are known for.
This peanut dipping sauce is different from others I have shown on my show so you definitely don't want to miss this. It's definitely thicker with a complex flavor and also has a slight spiciness as well. I share my secret ingredient with you all to make your dipping sauce stand a part from the others. Be careful, because it is so addictive!
I also show you how to guesstimate how to make a quick Asian pickled marinated cucumber salad which is served with the chicken satay skewers. Learning how to cook without measuring everything exactly is a skill that can be developed!
I like to use organic ingredients whenever possible, HOIA recipes are not only clean, but also delicious. I hope you enjoy this video! HOIA!!!
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Swimming Rama Thai Peanut Sauce w/ Spinach & Pork พระรามลงสรง | Thai Recipes
Swimming Rama is a dish that is becoming hard to find in Thailand, but is still served in many Thai restaurants overseas. Started by Chinese immigrants in Bangkok, swimming rama is made up of a bed of blanched morning glory or water spinach, topped with tender slices of pork or chicken (or tofu), with a peanut sauce poured on top. In Thailand this is often served as a single-dish meal, which means that all the good stuff gets poured over rice!
I have to admit that I'm making a bit of a luxurious version here (because I can!) with lots of coconut milk, herbs, and peanuts, so it's extra rich. If you get this on the streets of Thailand, the gravy may be diluted with stock, and then thickened with starch.
You can also make this vegetarian friendly by omitting the meat altogether or substituting tofu or mushrooms. The sauce can be made far in advance and kept in the fridge for days, so this really can be a quick weeknight meal!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
How to make Thai Peanut Sauce Recipe
Learn how to cook what you get hypnotized to eat!
1/3 cup lite coconut milk
1/3 cup natrual peanut butter
1 lime
1 t. low sodium soy sauce
1 t. fish sauce (optional)
1/4 - 1 t. Chili paste or fresh chili peppers depending on taste
1 t. Fresh ginger root
1 clove garlic
5-6 leaves of fresh basil.
Combine all ingredients i food processer and mix together. Enjoy this creamy sauce on noodles, as a dip for meats, or with Fresh Summer Rolls
Thai Peanut Salad Dressing Recipe Salad Kaeg สลัดแขก
This salad is a specialty of Muslim Thai cuisine. With the spicy and rich peanut dressing, it's one of my favourite ways to eat veggies! The dressing will keep for at least a week in the fridge, and it will also double as a dipping sauce for meats or tofu.
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPES: h
MY COOKBOOK:
CONNECT WITH ME!
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
VIETNAMESE STYLE PEANUT DIPPING SAUCE - COOK WITH K.P SE5 EP22
Learn how to make Vietnamese style dipping sauce for rice paper rolls and spring rolls.
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Thai Shrimp Spring Rolls with Peanut Dipping Sauce
We make spring rolls in Culinary classes each year. Here's a video to share the technique with my Food and Fitness classes during COVID times.
Thai Shrimp Spring Rolls Recipe
Adapted from Alton Brown
Ingredients:
3 ounces thin rice stick noodles
6 pre-cooked shrimp/student
1 large cucumber, unpeeled, seeded, and cut into matchsticks
1 large carrot, peeled and grated
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
2 (per student) (8 1/2-inch) round rice paper wrappers
12 leaves Bibb, Boston, or other soft lettuce
Place the rice sticks into boiling water and cook approximately 3-5 minutes or until barely soft. Drain out boiling water and rinse noodles in cool water to stop the cooking process.
Peel and chop the cucumber. Peel and grate the carrot. Wash the cilantro and mint and remove leaves from stems. Wash, pat dry and chop the lettuce.
Fill a pie dish with warm water. Dip 1 rice paper wrapper into the water for 10 seconds, then transfer to a cutting board until the wrapper is pliable and slightly tacky, approximately 1 minute.
Arrange about 1/4 cup of the vegetables mixture on the bottom 1/3 of the wrapper nearest to you. Arrange 3 shrimp next to the vegetables. Top with 1/4 cup noodles. Bring the bottom edge of the wrap tightly over the filling, and then fold in the 2 sides. Finish rolling from bottom to top until the entire wrapper is rolled. Be careful not to tear the rice paper.
Place on a parchment-lined half sheet pan and cover with a damp tea towel. Repeat with the remaining wrappers until the filling is gone.
Soy Ginger Dipping Sauce:
1/2 cup low-sodium soy sauce
1/4 cup rice wine vinegar
2 tablespoons finely grated ginger
2 tablespoons chopped green onion
2 medium cloves garlic, minced
2 teaspoons sugar
1 teaspoon sesame oil
Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for spring rolls.
Easy Peanut Dipping Sauce
1/4 cup creamy peanut butter
1 Tablespoon hoisin sauce
2 teaspoons soy sauce
1 clove garlic, mashed (or about 1 teaspoon minced)
1 teaspoon Sriracha sauce or a chile garlic sauce, optional for spice
1-2 Tablespoons warm water, or more as needed
You can whisk everything together in a bowl or use a food processor. I always whisk them because it saves me from cleaning the food processor. Add everything to a medium bowl (except water and optional garnish) and whisk until smooth. Add 1-2 Tablespoons of warm water or until you reach desired thinness.
Pour into a serving bowl/ramekin and top with garnish.
Peanut Sauce Recipe: Sally’s Baking Addiction