mmmm, that looks so good, my mouth is watering! Why do I torture myself late at night watching Chef John videos and getting so hungry??? Its not just his food, i confess it's his voice! Ennnnnn joyyyy 🙂
Are your lives so hopefully meaningless and worthless that you have to argue where a food theoretically came from especially when your entire region thrived from trading and due to that, acquired culture, food and everything in between through trading thanks to sailors introducing their culture and believes on your lands?
its yummmmmmy yeahhhhhhhhhhhhhh loveleeeeeeeeeeeeeeeeeeeeeeeeeeeeeee noowwww im gunnaaaaaaaaaaa fartttttttttt and plopppppppppppppppppppppppp yumyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy
not Thai Indonesian from origin lol yes Agita with gula jawa sugar ….sambal manis , djahe , jinten ……etc etc with origin satay sauce ……..hmmmmm to many cooks play chef …….a house cook
I am marinating these in the fridge now, Is beef Loin Top Sirloin the same thing? also 2 pounds looks like double the amount you show in your video. was that two pounds you added to your marinade bowl? or was it less for video purposes?
Just popped back to recap on this recipe, I've made this about 10 times now. always a favourite with the family. Turkish chicken kebabs also. mmmm so good:)
Although the beef version is delicious, you would have a very hard time finding this in Thailand, where satay is typically pork, or chicken. Not to mention that good beef is near impossible to find, except at boutique markets, which most Thais cannot afford. Still, I really like this recipe, and will make it at my first opportunity. Thanks!
How is it that I have to add every one of Chefs vids to my favorites list? Now I have to go about constructing various folders and sub folders within my favorites to organize this mess. However I will be traveling to the grocery for meat to give this one a try.
Tried this last night along with the corn pudding recipe, but with an oddball variation that turned out wonderful. We got a late start, and after the marinating time, it got cold and dark outside so we decided not to fire up the grill. So we did the little meat strips in a sauce pan. The idea was to put each individual strip on a little bamboo skewer and finish them over one of those little hibachi grills like comes in the middle of a pu-pu platter. But since there was that good "stuff" left in the pan, we made gravy to dip the skewers into. Came out amazing.
It's an Indonesian dish as well (since the two countries and mush of SE Asia share a strong history). Mainly made with cubed chicken breast. Best part of the chicken is keeping a little bit of chicken skin on the breast here and there, and so when you cook it (traditionally on open coals) it crisps a little and you get a little yummy surprised. <3 Best served with the peanut sauce, some fresh white rice, and a fresh vegetable dish.
mmmm, that looks so good, my mouth is watering! Why do I torture myself late at night watching Chef John videos and getting so hungry??? Its not just his food, i confess it's his voice! Ennnnnn joyyyy 🙂
Are your lives so hopefully meaningless and worthless that you have to argue where a food theoretically came from especially when your entire region thrived from trading and due to that, acquired culture, food and everything in between through trading thanks to sailors introducing their culture and believes on your lands?
Retards. No wonder SEA is still backwater
are you oncrack yeeeeeeeeeeeeeeeeeeeeeeeesssss
its yummmmmmy yeahhhhhhhhhhhhhh loveleeeeeeeeeeeeeeeeeeeeeeeeeeeeeee noowwww im gunnaaaaaaaaaaa fartttttttttt and plopppppppppppppppppppppppp yumyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy
????????
not Thai
Indonesian from origin
lol yes Agita
with gula jawa sugar ….sambal manis , djahe , jinten ……etc etc with origin satay sauce ……..hmmmmm
to many cooks play chef …….a house cook
Made it but used Ribeye steak instead. Turned out yummy. Thanks chef!
HAHAHA – "I'm nothing if not tricky." You are proof that food should be both delicious and fun! Thanks for everything you do for us. 🙂
I think its indonesian
Whoa I seriously appreciated the troy mcclure reference lol
I am marinating these in the fridge now, Is beef Loin Top Sirloin the same thing? also 2 pounds looks like double the amount you show in your video. was that two pounds you added to your marinade bowl? or was it less for video purposes?
I also made the Peanut Sauce Dip ?
Just popped back to recap on this recipe, I've made this about 10 times now. always a favourite with the family. Turkish chicken kebabs also. mmmm so good:)
Simpsons reference makes me love this channel all that more.
This kind of looks like something that would give you diarrhea.
What can i use instead of fish sauce?
Don't pack it too tight.
Thanks, Chef John
another great video. I don't feel bad for vegetarians. for the animals. but they sure do taste good. the clean ones. have a great SABBATH
~4:40 "if it's too rare"…
>implying it can be too rare.
Although the beef version is delicious, you would have a very hard time finding this in Thailand, where satay is typically pork, or chicken. Not to mention that good beef is near impossible to find, except at boutique markets, which most Thais cannot afford. Still, I really like this recipe, and will make it at my first opportunity. Thanks!
i want ??
My local Thai restaurant serves this as a main dish also. Excellent!
Ugh – I was saying " 'round the outside" out loud and it wasn't there :'(
can you use skirt steak for this?
???
A thai would never, never ever use a peanut dipping sauce for beef, how do I know I have lived in Thailand for 39 years
I am nothing if not tricky.
The trick is to steal one off of each skewer.
How is it that I have to add every one of Chefs vids to my favorites list? Now I have to go about constructing various folders and sub folders within my favorites to organize this mess. However I will be traveling to the grocery for meat to give this one a try.
Tried this last night along with the corn pudding recipe, but with an oddball variation that turned out wonderful. We got a late start, and after the marinating time, it got cold and dark outside so we decided not to fire up the grill. So we did the little meat strips in a sauce pan. The idea was to put each individual strip on a little bamboo skewer and finish them over one of those little hibachi grills like comes in the middle of a pu-pu platter. But since there was that good "stuff" left in the pan, we made gravy to dip the skewers into. Came out amazing.
Love satay ❤️ chicken, lamb and beef
funny
It's an Indonesian dish as well (since the two countries and mush of SE Asia share a strong history). Mainly made with cubed chicken breast. Best part of the chicken is keeping a little bit of chicken skin on the breast here and there, and so when you cook it (traditionally on open coals) it crisps a little and you get a little yummy surprised. <3 Best served with the peanut sauce, some fresh white rice, and a fresh vegetable dish.
Very Nice..People need to know the square skewers work better than round bamboo. The meat rolls..but you know that. Thanks for the video…Cheers
It looks similar to what I ate in Jakarta, and looks very delicious.
This guy puts emphasis on words or wrong syllables that do not need emphasis It is miserable to listen to him describe the recipes.
bet this would work well with my Ronko, rotisserie.
me cabrea porque no lo entiendo
I feel bad for vegetarians
what song is that?