Everyone loves a satay! Here are some popular Thai dishes I serve at my cafés.
Timing
| :00 | BALLS | Soak fruit and nuts in water |
| 01 | SATAY | Chop onions and sauté |
| :03 | NOODLES | Pour boiling water over noodles, cover, and leave to cook |
| :05 | SATAY | Add further ingredients and leave to simmer |
| :10 | CREAM | Blend ingredients |
| :13 | SALAD | Combine all ingredients together |
| :17 | BALLS | Drain fruit and nuts, blend, and make balls |
| :23 | NOODLES | Drain noodles and mix all ingredients |
| :28 | SATAY | Stir in coconut cream and garnish |
| :30 | FINISH | Serve and enjoy! |
Thai Chickpea Satay
These Thai spices, ginger, and peanuts combine together very well!
MAKES 8 1-CUP SERVINGS
Step 1—Sauté Onion
1 large onion, chopped
2 cloves garlic, crushed
4 tablespoons ginger puree
2 tablespoons oil
In a large frying pan, sauté the onion, garlic, ginger, and oil until onion is clear.
Step 2—Add Ingredients
1 pinch cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ cup peanut butter
½ cup water
2 14-oz. (400 ml.) cans crushed tomatoes
2 14-oz. (400 g.) cans chickpeas
(garbanzo beans)
1 teaspoon salt
3 tablespoons liquid honey
Stir in spices and stir for around 30 seconds to activate the flavors.
Mix peanut butter and water in a cup to make a pourable paste and add to pan.
Add tomatoes, chickpeas, salt, and honey and heat until just bubbling.
Step 3—Finish & Garnish
6 fl. oz. (165 ml.) coconut cream
garnish: cilantro (fresh coriander)
Turn off heat and stir in coconut cream.
Garnish with chopped cilantro.
MAKES 6 1-CUP SERVINGS
9 oz. (250 g.) ¼-in. (5 mm.) rice noodles
5 cups boiling water
½ teaspoon salt
2 tablespoons liquid honey
2 tablespoons sweet chili sauce
2 tablespoons soy sauce or tamari
1 tablespoon sesame oil
6 small scallions (spring onions)
½ red bell pepper (capsicum), finely diced
1 ½ tablespoons finely chopped lemongrass
garnish: ½ cup finely chopped roasted and salted peanuts
garnish: cilantro (fresh coriander), roughly chopped
garnish: 2 limes, quartered
Put noodles in a mixing bowl.
Cover with boiling water and put a plate on top.
Let cook for 5–12 minutes (every noodle is different) or until soft.
Drain in a colander and put noodles back into the bowl.
Add remaining ingredients and mix gently.
Plate and garnish with peanuts, cilantro, and lime quarters.
Sunflower Cream
A tasty, healthy alternative to sour cream.
MAKES 1 CUP
¾ cup water
1 cup sunflower seeds
¼ cup lemon juice
1 teaspoon onion powder
½ teaspoon salt
Combine all ingredients in a blender.
Blend well until smooth.
You may have to add a little more water so the blender keeps everything turning. However only add a little bit at a time, as it can easily get too runny.
Pour into serving bowl.
Tip: This will not keep well, so use the same day.
MAKES 4 1-CUP SERVINGS
2 cups bok choy (around 2 heads), sliced into strips
4 small carrots cut into matchsticks
½ red bell pepper (capsicum), sliced
2 tablespoons sesame oil
¼ teaspoon salt
½ cup pickled ginger
garnish: 1 teaspoon white sesame seeds
garnish: 1 teaspoon black sesame seeds
Prepare vegetables.
Combine all ingredients in a serving bowl.
Tip: You can use other fresh leafy greens (like baby spinach) in this salad
MAKES 25 BALLS
1 cup dried dates
1 cup dried apricots
½ cup cashew nuts
½ cup walnuts
½ cup sunflower seeds
½ cup almonds
3 cups boiling water
garnish: ½ cup shredded coconut
Measure fruit, nuts, and seeds into a mixing bowl and cover with boiling water. Leave to soften for 15 minutes.
Drain. Put softened fruit, nuts, and seeds in a food processor and blend until it all clumps up.
Spoon 2 tablespoons of the mixture into your hand and roll into small balls.
Gently toss in a bowl with the coconut.
