Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
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II
Description
Thin strips of chicken, pork, or beef marinated in a paste of turmeric, lemongrass, coriander, cumin, and coconut milk — threaded onto bamboo skewers and grilled over charcoal, served with peanut sauce (nam jim satay) and a fresh cucumber relish (ajaad). Satay in Thailand reflects the Malay and Indonesian culinary influence brought through the southern provinces — it is a preparation that is simultaneously Thai in its spice vocabulary and Malay-Indonesian in its structure. Thompson covers satay in Thai Street Food as one of the most widely eaten preparations of the southern and central Thai street food tradition.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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