- 2 packets of Lobo Satay
- 2-2.5 pounds of chicken breast or lean pork, sliced into 1/4″ thick strips
- 1 can coconut milk (I like Chaokoh brand)
- 2 cucumbers, sliced thin
- 1 shallot or 1/2 sweet onion, as thinly sliced as you can get it and in about 1-1.4″ lengths
- 2 finger chilies, sliced on a diagonal, as thinly and you can get them
- 1/2 cup white vinegar (It doesn’t have to be “rice vinegar”!!)
- 1/2 cup + 2 tablespoons white sugar
- 1.5 teaspoons salt
- Sliced bread
- 3 tablespoons of vegetable oil
Yes, this is the biggest damn cheat to get authentic Thai flavors that I know of. The Lobo seasoning packet is so good and easy you will be shocked! There is a recipe on the back of the packets, but I change it a little and this is for two packets (2-2.5 pounds) worth of satay.
Take 1/4 of the can of coconut milk and put in a gallon size Ziploc bag. The add the contents of the two packets labeled “A” (the smaller ones). Mix the powder into the coconut milk completely, then add the chicken and coat completely. Remove all the air from the bag you can, zip and stash in the refrigerator for an hour (but not more than 2).
Immediately move on to the cucumber salad. Put the vinegar, sugar and salt into a sauce pan and heat until the sugar is completely dissolved and remove from heat. No need to boil! Just get it dissolved and set aside to cool.
Get a serving dish big enough to hold all the cucumbers. Take 1/3 of the cucumbers and layer them on the bottom. Then sprinkle 1/3 of the onion and chili over the cucumbers. Make a second layer of cucumber and sprinkle with onion and chili, and finally a third layer of cucumber, followed but onion and chili. 15 minutes or so before serving, pour the now-cool vinegar/sugar syrup over the top.
Moving on to the dipping sauce. Put the remaining 3/4 can of coconut milk into a sauce pan with the contents of both packets labeled “B” and 3 tablespoons of oil. Bring to a boil. Reduce heat and simmer for 15 minutes and it’s ready. You can do this ahead of time and reheat right as you serve the satay.
After an hour of marinading, skewer the meat as flatly as you can. It will probably take a dozen skewers or so. Get your gas or charcoal grill really hot. Place skewers directly over the flame or coals and grill one side until it’s got some nice black grill marks (2-3 minutes). Flip them over and cover the grill for another 2-3 minutes or until done.
Remove and serve with the peanut sauce, the cucumber salad and toast triangles. Yeah, I don’t know why the toast either, but every time you get satay in Thailand, it will have toast. That part certainly can be omitted!
A quick note on the Lobo Satay Seasoning Mix. They have two different kinds. One is just the peanut sauce, and the other has peanut sauce AND a marinade. You want the latter. Here is a link to the proper packet. Also, the price should be between $1 and $2 local Asian markets. I saw a vendor on Amazon.Com asking $5.99. Don’t pay that much! If you haven’t found a local Asian market, I highly encourage you to. I buy all my fresh herbs at my local H-Mart–so much cheaper than Safeway!
And lastly, caution, peanut sauce may contain peanuts. 😀