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 | Gourmet Thai marinade is an allergy free satay which is free of peanut, dairy, wheat and gluten produce.
Proudly Made in Australia from Australian grown herbs.
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 | Guaranteed Freshness and Pureness! Come along and experience the taste of peanut free chicken satay, every Sunday at the Old Bus Depot Market, Kingston. | |
 | A taste of Thailand
Thai cuisine is known for its balance of five fundamental flavors in each dish or the overall meal - hot (spicy), sour, sweet, salty and bitter. Most of the dishes in Thai cuisine try to combine most, if not all, of these tastes. This is accomplished by using a host of herbs, spices and fruit, including but not limited to: chili, cumin, garlic, ginger, basil, sweet basil, lime, lemongrass, coriander, pepper, turmeric and shallots. |
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cook it up! - guide to using Satay Marinade & other recipes
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| Larb Gai (Thai Spicy Ground Chicken and Toasted Rice) |
This is one of the most popular Thai dishes, and is a very common dish served throughout Thailand as well as Laos. This is quick to make and often quite spicy, but the lime juice and mint leaves make for an exotic and delightful combination. This is often in western Thai restaurant menus in as "chicken salad Thai style", which might be the best description for this dish. It can be made with beef (lawb nuea) or pork (lawb muu) instead of chicken. In Thailand it is almost always a chicken recipe.
Ingredients
- 1 lb ground chicken
- 2 tablespoons sliced shallot
- 2 tablespoons finely chopped spring onion
- 1/4 cup chopped mint leaves
- 3 tablespoons roasted rice powder (khao koor)
- 2 tablespoons ground Thai chile (be sure to use real Thai ground chile)
- 3 tablespoons lime juice
- 2-3 tablespoons fish sauce
Garnish
Always serve with a good portion of fresh cabbage, and add green beans, parsley, sliced radish, cucumber, & coriander leaves if you like.
Preparation
You can use ground chicken from the supermarket, or chicken ground in your food processor.
Cook the chicken with 2 tablespoons lime juice in a pan over moderate heat. Stir until done.
Transfer cooked chicken into medium mixing bowl. Add the remaining ingredients, and mix well. Taste and season as desired.
Serve with fresh vegetables and warm, freshly-steamed sticky rice (or if you prefer you can use Thai jasmine rice). Note: if you like chicken giblets, cut them up into small pieces and cook in boiling water. Drain then add to cooked ground chicken before you add the other ingredients.
The usual way to eat this is to get a small ball of sticky rice in the fingers and use it to pick up a little lawb, then eat it with the raw veggies. You can also use a fork and spoon as a lot of Thais do.
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