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Word Count: 394
Chicken satay is one of the most popular dish in Asian community In the past Asian food meant Chinese food where Westerners grew up enjoying Cantoneses restaurants The Asian popularity grew and brought the influenced to Westerns lifestyles so today we can have a widely variety authentic cuisines from Japan Thailand Vietnam Korea India and Indonesia Most people in Asian countries ate chicken satay with peanut sauce as snacks or light meals throughout the day now the dish consider as an appetizerIn Indonesia chicken satays mixture typically mixed-in with coconut cream then the peanut sauce based on roasted peanuts and coconut milk The sauce has a spicy taste with ten to fifteen dried red chiles which ten is a nice wake-up call fifteen will clear sinuses In addition the dish accompany very well with a refereshing sweet and sour cucumber salad Although the food is prepared using familiar cooking methods the ingredients maybe unfamiliar to Westerners Afterall chicken satay is ideal for outdoor summer buffetFirst prepare eight boneless-skinless chicken thighs and cut into one inch pieces Gather five shallots five cloves of garlic ten to fifteen chiles one piece galangal and one cucumber Measure three tablespoons chopped lemon grass two tablespoons ground corriander two teaspoons granulated sugar two teaspoons cumin one teaspoon fish sauce and one in half teaspoons salt On the side one cup coconut milk one cup lime juice and half cup coconut creamIn a blender combine two shallots garlics chiles lemon grass corriander sugarcumin salt and water Process until smooth paste is formed and add the coconut cream Mix thoroughly with chicken and marinade for at least four hours Combine the remaining shallots garlics chiles corriander cumin galangal and water then add the roasted peanuts paste and coconut milk Cook until thick and creamyStart a fire in a grill Removed the chicken from the marinade and threat five to six pieces on each skewer Place them directly on the grill-rack cook
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