In Indonesia, chicken satay is the most common but we do have all kinds of satay: sate ayam (chicken), babi (pork), sapi (beef), kambing (chevon), domba (mutton), rusa (venison), ikan (fish) etc. Each satay is usually paired with a sauce. Chicken with peanut sauce, mutton with chili soy sauce, pork with sweet sauce, etc. Thai satay is definitely different from Indonesian satay as the birthplace of sate, it’s simpler but still very tasty! I like that the fact that the pork usually comes in smaller pieces and that the fat is placed at the end of the stick.
FYI, Indonesian satay in North America usually made with this recipe. Which makes me sad sometimes when I ordered “Indonesian” satay here 🥲 I put too much expectation since they use Indonesian in the beggining of the menu haha. Now that I found this comment, made me missed Sate Padang & Sate manis 😩
The peanut sauce is wonderful on cooked vegetables, cooled or refrigerated. A take on Indonesian gado gado. Vegetables I use are cabbage, green beans, bean sprouts, spinach, potatoes. I also add fried tofu and a hard cooked egg. Great for hot summers.
I've seen a few Thai restaurants in the US serving beef satay, and it's probably not authentic at all, but it is DELICIOUS. There's just something about the combo of grilled beef and peanut sauce (with that spice from the red curry paste) that's just perfect.
Hi there. Greeting from Thailand. I just accidentally found your youtube channel yesterday and was amazed by how fluently and naturally you speak english. As a thai person, I am totally impressed with the content, the information and the way it was presented. This is what I've been looking for for so long, a native Thai speaker who could protray the correct information about our culture in a very natural captivating way in English. Much respects and hands down to you. Love it
I'm team thigh!😂 I had a friend in high school that was from Thailand. We went to her family's restaurant, and they were so cool! They taught me about their culture and different ways to cook, and I was shocked to hear that chicken satay and peanut sauce weren't a thing there
Many years ago in Stockholm there was an Indonesian restaurant that served chicken satay with the traditional western peanut butter sauce on a bed of finely shredded white cabbage. I know it is not traditional in any way but it was amazing. I still make "Swedish Satay" a few times a year and the recipe might sound trivial but the mix of the cabbage and peanut sauce is one hell of a combo.
Congratulations on your book, Palin! You’re so fun to watch and your recipes have been a wonderful addition to our home meals. Your BBQ beef marinade is truly a wonderful gift!
I miss living in Thailand. I am a caucasian American who traveled the entire Thai country eating Hilltribe dishes most people never heard of. the satay served by the street vendors is one of my favorites. Thanks Pai for making me feel like I am still there. Love your channel.
Thank you so much for your kind support! And just in case you haven't heard about it, you can also support us directly on Patreon where you will be able to get perks in return for your generosity. If you're interested, please check it out here: www.patreon.com/pailinskitchen
As a Malaysian, I can confirm that chicken satay + peanut sauce is more of a Malay/Nusantara dish. It's commonly available in Southern Thailand, Malaysia, Singapore, Indonesia, Brunei. But to my surprise, I was also shocked when I learnt that chicken satay is a thing in Chinese/Thai/East Asian takeaway menu in the UK! (albeit with no skewers and sometimes the meats are not grilled) 🤣
Some Chinese takeaways in the UK even offer satay sauce as a stirfry sauce for their main dishes, which I know is probably horrifying to Thai people lmao but it's definitely it's own thing and not pretending to be Thai. Meat or tofu or veggies with a nutty spicy and slightly sweet sauce just tastes good!
That's so strange, here in Australia, chicken satay is common, but it's always grilled and and always on skewers; at least at thai restaurants. We've actually got a tonne of different satays depending on where you go to, even our fish and chip shops often have like an aussie version of a satay.
@@newcamomile That's correct! Weirdly enough I also love 'em 😂 It's definitely a bit different from the authentic chicken satay and its sauce here in Malaysia, but I can still appreciate the British takeaway's own twist on satay.
I was at Hatyai and Krabi some days ago and went to a couple of night markets. I ate a lot of Thai-Malay dishes but mostly its either fish or beef based. If anything, I'd say fish satay with sweet chili sauce was more iconic to the Southern Thai region, Terengganu and Kelantan.
I always knew it as Malaysian satay. I had a cook book called "Favorite Chinese and Asian recipes" and it was one of them. I modified it into a sort of stew with cauliflower, broccoli, mushrooms and red Bell peppers with fennel seeds which is absolutely delicious. I marinate the meat in the usual spices then make the sauce and toss the meat and additional coconut cream in and gently cook the vegetables
When I met my wife she said that the kids only ate chicken breast. I later found out that "she" only ate chicken breast 😂 I converted her to thighs and we ate mostly thighs until recently because she has health issues and I have to cut down on the fat. We have a Thai restaurant close by and they have chicken AND pork satay. The pork is delicious but she likes the chicken better. We love your recipes and I watch your videos all the time. I'm trying to get your new cookbook and I can't wait to try new recipes. Thank you 🙏
Pailin, your channel, recipes and demonstrations are always wonderful and remind me of wonderful Thai meals I've shared with family and friends. I only wish you the best. Food is love. Thank you for sharing food/love with everyone who wants to learn and duplicate at home over the many years. I trust you.
been following you for a LONG time. you deserve all the success. you have built your following and page expertly. your passion for thai cooking is so clear and the resources you have shared with people wanting to learn are invaluable. thank YOU
J๊ust subscribed after viewed one or two Pailin kitchen vdo by unattentionally, nothing to say much but proundly to know that she is Thai lady from the southern of Thailand-She is now probably one of my English teacher and cooking teacher at the same time, I loved the way she had explained this and that in English, I t's so cool Khun Pai very good job done.
Ive made my own peanut sauce & i used the all natural peanut butter where there is nothing in it but freshly ground peanuts. I actually groumd it myself at the store
Further... I've been subscribed for a couple of years. I rarely comment, though, I've done so recently more and more! I'm a NorCal Boy who both follows and BBQ's and grills on the Weber etc. Much of what you do Pailin, incorporates very well with the BBQ scene in both California and Texas. The spices, techniques, quick cook methods, the coconut milk, fresh 'pickles' , (read cucumbers), and so much more. I've personally incorporated Thai flavor profiles in my BBQ here in California for years. Fresh peanuts, ground, pineapple, seary, hot small chilies, coconut milk, (coconut milk chicken thighs on Mesquite anyone?) A Santa Cruz California favorite! Galangal, Kefir Lime leaves, etc.... The techniques you are showing Pailin? They just serve to 'Up our Game' here in California. The fusion is becoming more and more Clear thanks to Brilliant Folks like you Pailin! Really ! I understand that you are 'pure Thai'. And I mean that as a compliment. Understand however how much your videos on youtube are expanding the 'Thai' knowledge for us folks looking for something 'delicious' that we've always known? But just couldn't put a finger on until we saw your work and incorporated that in our own !! Again, Much Aloha to you Girl !
Pailin, no, you nailed it! Chicken satay isn't a thing in Thailand! Thai's would rather have succulent pork shaved thin, and the fat and flavour that develops from that on the grill! Chicken is ... good, but there are better meats! Pig ! I appreciate you bringing this up. Down south in Indonesia, those folks are using Chicken, Pig, and Beef. More power to them! I'll stick with the traditional Pig (pork) if I'm going thru the trouble of making Satay! Your Sauce in this video? Spot on ! I'll add an ounce of fresh pineapple juice to the mixture, and make it my own ! With Pig ! As always, you just seem to ROCK the Thai Cooking Scene for the world of TH-cam. You really do. We love You here in California! Simple, yet succulent dishes in the Original Thai Style ! Much Aloha and Love to you!
I fell in love with thai food when I met my husband. It has the most amazing aromatic smells and taste. I love your recipes because I feel they are authentic. I am ordering a copy of your book now.
I'm always amused to hear you talk about peanut butter "isn't a thing" in Thai cooking. Decades ago I was waiting to check out at the local Costco and noticed the owner of the most publicized and celebrated high-end Thai restaurant in the Phoenix region was ahead of me. Her book of company checks confirmed her identity -- yes, it was a while ago. Her cart was full of jumbo-sized jars of crunchy Skippy-brand peanut butter. 🤣
Peanut butter is very hard to find in Thailand. Peanut sauce is not really a thing, even for sates. If a Thai were making peanut sauce, they would start by pounding peanuts in a mortar. A restaurant might use a food processor but they would more likely use a different sauce. The actual peanuts are everywhere.
@cjinasia9266 lotus, big c and macro all stock peanut butter. It's not really a thai thing tho and relatively expensive. Peanuts are cheap so generally they would just smash them up
@@col5807 Yes, I get it at Big-C on the rare occasions we are in the city. Lazada is also OK. Either way it is $7 for a Lb. of peanut butter. Tasty but seriously expensive.
Team THIGH! And you didn’t mention serving some crunchy grilled bread along with the satay. I have celiac and I make great sour dough boules and we LOVE having some along side our satay. Thank you, Pai for improving our home cooking lives!
Oh, my taste buds are throwing a party right now! This was so scrumptiously good, I think I heard them doing the conga! Kudos to you for unleashing our culinary adventurous spirits, even if this dish isn't quite the talk of the town in Thailand! Who needs traditions when we can create our own deliciously quirky path, am I right? Keep spreading the flavorful vibes, you culinary rebel, you! Thank you for this epic flavor escapade!
Congratulations on selling through - that's fantastic news! Also, thanks much for the backstory to differentiate between 'onshore' and 'offshore' Thai cuisine. It's unlikely that I'll experience Thai food in Thailand so it's good to see a discussion of authenticity. Applying traditional ingredients and techniques in a non-traditional way can make something that's really tasty and accessible without it being some sort of 'fusion' or '-inspired' art project. Totally with you on the chicken thighs for both flavor and indestructability. :)
Love to see how sate is made outside of Indonesia, the thai style is simpler and i definitely try it soon My favorite style of sate is sate lilit from bali province, sate madura in madura island, and sate maranggi in west java. The thai one should be on the list
All we are saying, is give breast a chance 😂😂😂 (edit) so I just got back from Thailand...the food was awesome. I was fortunate enough to find the best som tam and charcoal chicken ladies in Chinatown Chiang Mai. It was 6 years since I had sampled their food and I was so happy to see that they are still operating.
Thank you for the recipes. I've moved from Thailand to Cambodia now, and no matter which country I live in, the first thing I do is make your recipe nam pra prik and chilli sauce to pep up my home cooked dishes.
Made this recipe for a boat trip this weekend. It was a journey to make. Couldn’t find tamarind paste locally yet found tamarind pods. So processed my own. What a process. Yet tasty. Also was missing red curry paste but had green curry paste for the peanut sauce. In the end it was a huge hit! Another great recipe. Thanks.
Yeayyyy finally...I manage to get your 2nd book after making it my mission (must have it) . Have to make calls to more than 5 bookstores here in Shah Alam, Selangor (Malaysia). Phewwwww...so happy...😍 Cant wait to read it....tq Pailin.....
Congrats to the success of your book. Well deserved. I'm mentioning your channel to everyone, here in Germany. Most folks would shy away to buy an english spoken cookbook, here. So I just recommend your YT channel. I like to point out your explanations about everything. Plus the point that we can watch you cooking. So it should be pretty easy even for folks, not as familiar with the english the way I am. It's actually a key skill of yours, I think. Keep up the good work.
I just wanna say thank you , i was going through a hard time at the start of this year and one day yt recomend me your chanel (papaya salad vid) in that moment i dicided to move to the jungle here in Perú and open up a thai restaurant fusion with local ingredients, and i have study a lot of your videos to learn about thai cousine. gonna open next month i am kinda nervous but i am sure its gonna work.
Without you I wouldn't know how to cook rice properly. No wonder why your book got all that support, you deserve it! Why not go further and post affiliate links for your cooking gear under each video? I bet people would love that. 'Cause it's hard to choose good appliances these days!
I feel so lucky to have a copy of SABAI. I must remind myself how fortunate I am that I have always had the resources to cook your recipes: great internet access, Asian grocery access, time, the equipment, and enough money. I have said it before, but you have taught me everything I know to be ‘that white person’ among my friends and family who can make amazing Thai dishes. I am so grateful for you. ❤
Seeing you is refreshing each time. Been with you and seen you changed appearance, hairstyle, voice...everything! But one thing never changes; that perky and jolly personality that assures no boredome on each visit.
So happy to meet you in SF and got Sabai autographed. I’m a beginner cook. It is very helpful to have a video on how to make satay in addition to the recipe in Sabai. Thanks for demystify Thai cuisine. I have on,y seen beef or chicken satay offered at restaurants, never pork. Thank you 😍
I was stunned to find out that chicken satay is not really a Thai thing. I eat a lot of Thai food here in SC but never bothered with the chicken satay, there are too many other dishes I get stuck on. However at my new Thai restaurant I noticed they offered pork satay along with chicken so I will give the pork a try. I was also surprised that peanut sauce is not used anywhere else in Thai cooking, as It commonly comes with a house salad in the Thai restaurants I frequent. Maybe the peanut sauce used on a salad is different than what is used with satay? PS You posted a "Satay & Peaunt Sauce recipe" here 8 years ago! Keep up the wonderful work!
Thank you Pai for this great video😋 I had chicken satay in Bali, about 25 years ago when it was not so famous at a time, and I could never get the same authentic taste again, so I will definitely try your recipe 🤗. Living in the Netherlands with the Indonesian influences, people over used the already made peanut sauce (really sweet) on everything like ketchup, not to everyone's taste. 😐
I asked my Thai wife, "What does she mean that Chicken Satay is not a thing?" She replied that she probably means we eat pork, not chicken, with satay. She was right. She also said that Thais sometimes grill bread to dip in satay sauce.
@@vwhite3055 not entirely true. she made it sound like it was a weird westernized thing to have chicken satay entirely ignoring that most south east asian countries have had chicken satay as a staple side dish forever. similar with satay sauce. sure peanutbutter isn't skippy peanutbutter obviously, but definitely in south east asia peanutbutter is used, it's just actual peanutbutter and not processed with a bunch of cheap oils and sugar. it's still peanutbutter, which is technically nothing but smashed and blended peanuts. as sold and consumed in many places in the world.
You've been out of Thailand way too long...here 8 years and every street market from Bangkok/Nonthaburi area serves Chicken Satay and the Thais (including my GF) love it and buy it every week. I know it's not originally Thai...but it's here and here to stay
Lived in Thailand and satay of both chicken and pork is widely available steetfood, I'm a total gonner for it I do prefer my cucumber "clean" but with some red onion and many times I ordered double of the peanutsause just to eat it cold on a cucumber sallad the next day 😋😋😋
I love your videos Pai, just hearing your opening jingle after a long time was a most cheerful, inspiring thing! Thank you for continually sharing your passion :)
Thank You for sharing this. I have family members who don’t eat pork so this would please everyone. Dark and white meat is a great idea because out of the seven of us, 4 prefer dark meat (🤚🏼) and 3 prefer white. That sauce looks AMAZING and I can’t wait to try it.
Thank you for all the recipes. Love watching your videos because you makes them easy for me to follow. You are beautiful lady, your honesty. The best for you and your family. ❤🌞
I don’t know about America, but here in Australia, it’s pretty common in Thai restaurants to have steamed chicken and veggies with a “peanut” sauce all over the top- yummm!🤷♀️👍🏻🥰
Did i just see Pai barehandedly took out the roasted peanut from the oven? BTW, in Singapore there is Satay Beehoon which is amazing! You also mentioned on veg. Theres an indonesian dish called Gado Gado which you should look it up!
I appreciate the authentic recipe of using roasted peanuts for the sauce. But as a mom of kid with peanut allergy, I’d really love to see a satay sauce recipe that uses peanut butter. -This is because I know I can substitute peanut butter with soy nut butter. I’d love to make chicken satay for my son! Hope you can share alternate recipe with nut butter.
I remember seeing quite a bit of chicken satay when I lived in Malaysia. Never ever pork, but beef and lamb were probably most popular which makes sense being a muslim majority country. Since Satay technically originated in Indonesia, I wonder if that could have anything to do with the chicken version showing up more in North America? Satays are perfectly yummy, but the problem with Thai cuisine is that there's so many other utterly delicious things that I would probably buy or make before I would make a fuss with satay. If I ever feel so inclined, this looks like the right way to do it though.
@@Silverwarhawk Yeah, you're right. I remember now happening upon it once at a place in Malacca that felt like it catered only to the ethnic Chinese. At any of the mainstream places in greater KL, it was beef and chicken or maybe lamb. I'm not even counting any of the myriad pork and beer joints though since that never felt like traditional society to me.
I may have seen the book in my bookstore, because I somehow recognize the cover, but I was in a rush and didn't stop to look closely. Congrats! Let me see if we still have it!
Besides being used as a dip for Satay, Satay sauce is also served in this dish called Satay Bee Hoon. Not sure if its available elsewhere but it is in Singapore. Usually comes with Cuttlefish as well.
Hi! I really love your videos! it's just light hearted and fun, very chill, just a wholesome experience. I'd ask for more videos but I don't want to pressure you and your team more 🤣 just know that I am very grateful for all of your work and efforts. theres so little shows and media for me now that I can just watch and enjoy the experience, and ur videos are one of them that always bring me joy and good positive vibes. so ขอบคุณมากๆค่า ❤
I am so impressed you said "don't use peanut butter" I like Thai and Indonesian peanut sauce. Peanut butter is nasty! Also good with Shrimp cracker with it (krupuk).
i am always on the dark meat side, regardless of cuisine. but, what i am really into, is the pot you made the sauce in. i have one like it that i inherited from my mom. one of the best pieces of equipment in my kitchen. ☮❤🙏
Wow wow wow. This marinade was sooooo good. I air fry chicken thighs for lunch quite often and have gotten bored with all of the rubs and marinades from the store. Do you have a recipe for a grilled pork marinade? There’s thai street food vendors in my city and they sell grilled pork on a stick. The pork is so tender, moist and flavorful. They sell it with sai krok, papaya salad and sticky rice.
Really enjoy your cookings TH-cam 👍. I am Thai living in the US. I have your first cookbook. I follow your recipes all the time and recommend friends too. And congratulations on your new cookbook- Sabai.
This is incredible, thank you. I actually love Satay with pork too BUT I mostly eat it with seafood. I'm DEFINITELY going to try this, thank you so much 🙂
I'm so happy that the book has been off to such a great start! You deserve it! I appreciate all that you do to help this white guy enjoy his favorite style of food at home instead of being forced to drive 2+ hours to the closest Thai restaurant. LOL
❤ going through the book. Basic stir fry sauce is a hit with all my kids. They are all about creating their own stir fry. Thank you for a wonderful Satay American style recipe 🎉
Chicken satay is a big deal in Malaysia, Indonesia, and SG. Get to know your neighbours! Satay has Malay/Javanese origins and entered Thai cuisine via the Malays of southern Thailand. The Malaysian-Indonesian version is slightly different and is not made from pork for obvious reasons.
That was delicious..!!..reminded me of being in Vegas at lemongrass..I even had the sour dough bread I made to do in the sauce..even though I didn't have all the ingredients..and I want to make it with shrimp next time..I did add peanutbutter 🙀 cause I didn't have any peanuts 🤷♀️
Looks delicious! I used to be team chicken breast but in the last year or so, I've migrated more to chicken thigh. It costs less, is more juicy, has more flavor, and does great on the grill or in the oven (e.g., baked). Thanks for sharing and for clarifying what is and is not authentic about the satay experience.
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I am Indonesian. I always make Thai Chicken Satay for my family or my guests. Greetings from Bali, Indonesia.
Indonesian here. As someone from the birthplace of satay, this video actually taught me a lot about thai satay.
In Indonesia, chicken satay is the most common but we do have all kinds of satay: sate ayam (chicken), babi (pork), sapi (beef), kambing (chevon), domba (mutton), rusa (venison), ikan (fish) etc.
Each satay is usually paired with a sauce. Chicken with peanut sauce, mutton with chili soy sauce, pork with sweet sauce, etc.
Thai satay is definitely different from Indonesian satay as the birthplace of sate, it’s simpler but still very tasty! I like that the fact that the pork usually comes in smaller pieces and that the fat is placed at the end of the stick.
kambing in Philippines is goat ;)
@@CarlaAmore yeah, it’s the same in Indonesian 😁
@@CarlaAmore Chevon is another English word for goat, but it was invented in 1922 and never really got that popular!
@@gerrittlighthart I had to look it up, and I've eaten goat before!
FYI, Indonesian satay in North America usually made with this recipe. Which makes me sad sometimes when I ordered “Indonesian” satay here 🥲 I put too much expectation since they use Indonesian in the beggining of the menu haha. Now that I found this comment, made me missed Sate Padang & Sate manis 😩
Thank YOU Pai, for making Thai cuisine accessible and fun!
The peanut sauce is wonderful on cooked vegetables, cooled or refrigerated. A take on Indonesian gado gado. Vegetables I use are cabbage, green beans, bean sprouts, spinach, potatoes. I also add fried tofu and a hard cooked egg. Great for hot summers.
I've seen a few Thai restaurants in the US serving beef satay, and it's probably not authentic at all, but it is DELICIOUS. There's just something about the combo of grilled beef and peanut sauce (with that spice from the red curry paste) that's just perfect.
in malaysia we make beef satays, and sometimes, there’s beef fat in between the beef pieces, like huge chunks of beef fat. it's reaaaalllly gooooddd
Hi there. Greeting from Thailand. I just accidentally found your youtube channel yesterday and was amazed by how fluently and naturally you speak english. As a thai person, I am totally impressed with the content, the information and the way it was presented. This is what I've been looking for for so long, a native Thai speaker who could protray the correct information about our culture in a very natural captivating way in English. Much respects and hands down to you. Love it
I'm team thigh!😂
I had a friend in high school that was from Thailand. We went to her family's restaurant, and they were so cool! They taught me about their culture and different ways to cook, and I was shocked to hear that chicken satay and peanut sauce weren't a thing there
Many years ago in Stockholm there was an Indonesian restaurant that served chicken satay with the traditional western peanut butter sauce on a bed of finely shredded white cabbage. I know it is not traditional in any way but it was amazing. I still make "Swedish Satay" a few times a year and the recipe might sound trivial but the mix of the cabbage and peanut sauce is one hell of a combo.
Bought them both. Your channel is one of my biggest gateways to Thai cooking since I plan on retiring in Thailand.
Congratulations on your book, Palin! You’re so fun to watch and your recipes have been a wonderful addition to our home meals. Your BBQ beef marinade is truly a wonderful gift!
Thank you so much!
I miss living in Thailand. I am a caucasian American who traveled the entire Thai country eating Hilltribe dishes most people never heard of. the satay served by the street vendors is one of my favorites. Thanks Pai for making me feel like I am still there. Love your channel.
Thanks!
Thank you so much for your kind support! And just in case you haven't heard about it, you can also support us directly on Patreon where you will be able to get perks in return for your generosity. If you're interested, please check it out here: www.patreon.com/pailinskitchen
As a Malaysian, I can confirm that chicken satay + peanut sauce is more of a Malay/Nusantara dish. It's commonly available in Southern Thailand, Malaysia, Singapore, Indonesia, Brunei. But to my surprise, I was also shocked when I learnt that chicken satay is a thing in Chinese/Thai/East Asian takeaway menu in the UK! (albeit with no skewers and sometimes the meats are not grilled) 🤣
Some Chinese takeaways in the UK even offer satay sauce as a stirfry sauce for their main dishes, which I know is probably horrifying to Thai people lmao but it's definitely it's own thing and not pretending to be Thai. Meat or tofu or veggies with a nutty spicy and slightly sweet sauce just tastes good!
That's so strange, here in Australia, chicken satay is common, but it's always grilled and and always on skewers; at least at thai restaurants.
We've actually got a tonne of different satays depending on where you go to, even our fish and chip shops often have like an aussie version of a satay.
@@newcamomile That's correct! Weirdly enough I also love 'em 😂 It's definitely a bit different from the authentic chicken satay and its sauce here in Malaysia, but I can still appreciate the British takeaway's own twist on satay.
I was at Hatyai and Krabi some days ago and went to a couple of night markets. I ate a lot of Thai-Malay dishes but mostly its either fish or beef based. If anything, I'd say fish satay with sweet chili sauce was more iconic to the Southern Thai region, Terengganu and Kelantan.
I always knew it as Malaysian satay. I had a cook book called "Favorite Chinese and Asian recipes" and it was one of them. I modified it into a sort of stew with cauliflower, broccoli, mushrooms and red Bell peppers with fennel seeds which is absolutely delicious. I marinate the meat in the usual spices then make the sauce and toss the meat and additional coconut cream in and gently cook the vegetables
When I met my wife she said that the kids only ate chicken breast. I later found out that "she" only ate chicken breast 😂 I converted her to thighs and we ate mostly thighs until recently because she has health issues and I have to cut down on the fat. We have a Thai restaurant close by and they have chicken AND pork satay. The pork is delicious but she likes the chicken better. We love your recipes and I watch your videos all the time. I'm trying to get your new cookbook and I can't wait to try new recipes. Thank you 🙏
Pailin, your channel, recipes and demonstrations are always wonderful and remind me of wonderful Thai meals I've shared with family and friends. I only wish you the best. Food is love. Thank you for sharing food/love with everyone who wants to learn and duplicate at home over the many years. I trust you.
Appreciate the rants and explanation of authentic/traditional Thai and how it evolved. Thank you!
been following you for a LONG time. you deserve all the success. you have built your following and page expertly. your passion for thai cooking is so clear and the resources you have shared with people wanting to learn are invaluable. thank YOU
I appreciate that! Thank you!
I'm sooooooo happy I've found your webpage and your TH-cam chanel! Thanks for being out there! ❤
I have watched you for years and years. I got your first book when it first came out. Can't believe how big of a star you are now. Best wishes.
Amazing! I tried this and it taste so good!! thank you 😊
I´m so glad that you´re allowing the use of broccoli today ! 😉 Congrats and thank you so much, Khun Pai!
J๊ust subscribed after viewed one or two Pailin kitchen vdo by unattentionally, nothing to say much but proundly to know that she is Thai lady from the southern of Thailand-She is now probably one of my English teacher and cooking teacher at the same time, I loved the way she had explained this and that in English, I t's so cool Khun Pai very good job done.
Ive made my own peanut sauce & i used the all natural peanut butter where there is nothing in it but freshly ground peanuts. I actually groumd it myself at the store
Further... I've been subscribed for a couple of years. I rarely comment, though, I've done so recently more and more!
I'm a NorCal Boy who both follows and BBQ's and grills on the Weber etc. Much of what you do Pailin, incorporates very well with the BBQ scene in both California and Texas. The spices, techniques, quick cook methods, the coconut milk, fresh 'pickles' , (read cucumbers), and so much more.
I've personally incorporated Thai flavor profiles in my BBQ here in California for years. Fresh peanuts, ground, pineapple, seary, hot small chilies, coconut milk, (coconut milk chicken thighs on Mesquite anyone?) A Santa Cruz California favorite!
Galangal, Kefir Lime leaves, etc.... The techniques you are showing Pailin? They just serve to 'Up our Game' here in California.
The fusion is becoming more and more Clear thanks to Brilliant Folks like you Pailin! Really !
I understand that you are 'pure Thai'. And I mean that as a compliment. Understand however how much your videos on youtube are expanding the 'Thai' knowledge for us folks looking for something 'delicious' that we've always known? But just couldn't put a finger on until we saw your work and incorporated that in our own !!
Again, Much Aloha to you Girl !
Pailin, no, you nailed it! Chicken satay isn't a thing in Thailand! Thai's would rather have succulent pork shaved thin, and the fat and flavour that develops from that on the grill!
Chicken is ... good, but there are better meats! Pig !
I appreciate you bringing this up. Down south in Indonesia, those folks are using Chicken, Pig, and Beef. More power to them!
I'll stick with the traditional Pig (pork) if I'm going thru the trouble of making Satay!
Your Sauce in this video? Spot on !
I'll add an ounce of fresh pineapple juice to the mixture, and make it my own ! With Pig !
As always, you just seem to ROCK the Thai Cooking Scene for the world of TH-cam. You really do.
We love You here in California! Simple, yet succulent dishes in the Original Thai Style !
Much Aloha and Love to you!
My wife is Lao/Thai, and we are looking forward to preparing some amazing dishes with this cookbook. Thank you, Pailin!
I fell in love with thai food when I met my husband. It has the most amazing aromatic smells and taste. I love your recipes because I feel they are authentic. I am ordering a copy of your book now.
I'm always amused to hear you talk about peanut butter "isn't a thing" in Thai cooking. Decades ago I was waiting to check out at the local Costco and noticed the owner of the most publicized and celebrated high-end Thai restaurant in the Phoenix region was ahead of me. Her book of company checks confirmed her identity -- yes, it was a while ago. Her cart was full of jumbo-sized jars of crunchy Skippy-brand peanut butter. 🤣
ugh, lol
Peanut butter is very hard to find in Thailand. Peanut sauce is not really a thing, even for sates. If a Thai were making peanut sauce, they would start by pounding peanuts in a mortar. A restaurant might use a food processor but they would more likely use a different sauce. The actual peanuts are everywhere.
@cjinasia9266 lotus, big c and macro all stock peanut butter. It's not really a thai thing tho and relatively expensive.
Peanuts are cheap so generally they would just smash them up
@@col5807 Yes, I get it at Big-C on the rare occasions we are in the city. Lazada is also OK. Either way it is $7 for a Lb. of peanut butter. Tasty but seriously expensive.
@@cjinasia9266you are describing peanut butter… peanut butter is ground up peanuts.
Team THIGH!
And you didn’t mention serving some crunchy grilled bread along with the satay. I have celiac and I make great sour dough boules and we LOVE having some along side our satay. Thank you, Pai for improving our home cooking lives!
Oh, my taste buds are throwing a party right now! This was so scrumptiously good, I think I heard them doing the conga! Kudos to you for unleashing our culinary adventurous spirits, even if this dish isn't quite the talk of the town in Thailand! Who needs traditions when we can create our own deliciously quirky path, am I right? Keep spreading the flavorful vibes, you culinary rebel, you! Thank you for this epic flavor escapade!
Congratulations on selling through - that's fantastic news! Also, thanks much for the backstory to differentiate between 'onshore' and 'offshore' Thai cuisine. It's unlikely that I'll experience Thai food in Thailand so it's good to see a discussion of authenticity. Applying traditional ingredients and techniques in a non-traditional way can make something that's really tasty and accessible without it being some sort of 'fusion' or '-inspired' art project. Totally with you on the chicken thighs for both flavor and indestructability. :)
You rock girl, your personality draws me into another world of cooking I overlooked . . . THANK YOU for U being U
Love to see how sate is made outside of Indonesia, the thai style is simpler and i definitely try it soon
My favorite style of sate is sate lilit from bali province, sate madura in madura island, and sate maranggi in west java. The thai one should be on the list
I cook thai every other week now, compared to eating it out once a year. Thats all thanks to HTK. Thank you!
All we are saying, is give breast a chance 😂😂😂 (edit) so I just got back from Thailand...the food was awesome. I was fortunate enough to find the best som tam and charcoal chicken ladies in Chinatown Chiang Mai. It was 6 years since I had sampled their food and I was so happy to see that they are still operating.
Thank you for the recipes. I've moved from Thailand to Cambodia now, and no matter which country I live in, the first thing I do is make your recipe nam pra prik and chilli sauce to pep up my home cooked dishes.
Made this recipe for a boat trip this weekend. It was a journey to make. Couldn’t find tamarind paste locally yet found tamarind pods. So processed my own. What a process. Yet tasty. Also was missing red curry paste but had green curry paste for the peanut sauce. In the end it was a huge hit! Another great recipe. Thanks.
Yeayyyy finally...I manage to get your 2nd book after making it my mission (must have it) . Have to make calls to more than 5 bookstores here in Shah Alam, Selangor (Malaysia). Phewwwww...so happy...😍 Cant wait to read it....tq Pailin.....
Got your book (Sabai) a few weeks ago. already made a lot of great recipes. Really good information and design. Can't wait to get back to Thailand
Congrats to the success of your book. Well deserved. I'm mentioning your channel to everyone, here in Germany. Most folks would shy away to buy an english spoken cookbook, here. So I just recommend your YT channel.
I like to point out your explanations about everything. Plus the point that we can watch you cooking.
So it should be pretty easy even for folks, not as familiar with the english the way I am.
It's actually a key skill of yours, I think. Keep up the good work.
Dip pandan leaf in coconut milk then paint it on the meat while griling make it more moist and smell heavenly!
Congrats on your book success Pai! I'm not surprised...you are the Best! 🙂
WE are super grateful for one of the best youtube channels period!!!!!!!!!!!! Thank you so much.
I just wanna say thank you , i was going through a hard time at the start of this year and one day yt recomend me your chanel (papaya salad vid) in that moment i dicided to move to the jungle here in Perú and open up a thai restaurant fusion with local ingredients, and i have study a lot of your videos to learn about thai cousine. gonna open next month i am kinda nervous but i am sure its gonna work.
so happy for your success. You deserve it!
Without you I wouldn't know how to cook rice properly. No wonder why your book got all that support, you deserve it!
Why not go further and post affiliate links for your cooking gear under each video? I bet people would love that.
'Cause it's hard to choose good appliances these days!
Thank you, and I should! Though all my gear is listed here kit.co/hotthaikitchen
I feel so lucky to have a copy of SABAI. I must remind myself how fortunate I am that I have always had the resources to cook your recipes: great internet access, Asian grocery access, time, the equipment, and enough money. I have said it before, but you have taught me everything I know to be ‘that white person’ among my friends and family who can make amazing Thai dishes. I am so grateful for you. ❤
That's so wonderful to hear, thank you!
Congratulations 🎉 and thank you for all the videos you do ❤
Seeing you is refreshing each time. Been with you and seen you changed appearance, hairstyle, voice...everything! But one thing never changes; that perky and jolly personality that assures no boredome on each visit.
I am glad that I bought both of your books and I am looking forward to trying out some of these Thai recipes.
So happy to meet you in SF and got Sabai autographed. I’m a beginner cook. It is very helpful to have a video on how to make satay in addition to the recipe in Sabai. Thanks for demystify Thai cuisine. I have on,y seen beef or chicken satay offered at restaurants, never pork. Thank you 😍
I was stunned to find out that chicken satay is not really a Thai thing. I eat a lot of Thai food here in SC but never bothered with the chicken satay, there are too many other dishes I get stuck on. However at my new Thai restaurant I noticed they offered pork satay along with chicken so I will give the pork a try. I was also surprised that peanut sauce is not used anywhere else in Thai cooking, as It commonly comes with a house salad in the Thai restaurants I frequent. Maybe the peanut sauce used on a salad is different than what is used with satay? PS You posted a "Satay & Peaunt Sauce recipe" here 8 years ago! Keep up the wonderful work!
Thank you Pai for this great video😋 I had chicken satay in Bali, about 25 years ago when it was not so famous at a time, and I could never get the same authentic taste again, so I will definitely try your recipe 🤗. Living in the Netherlands with the Indonesian influences, people over used the already made peanut sauce (really sweet) on everything like ketchup, not to everyone's taste. 😐
Satay is Indonesian, originally from Java. Thank you for the recipe !
I asked my Thai wife, "What does she mean that Chicken Satay is not a thing?" She replied that she probably means we eat pork, not chicken, with satay. She was right. She also said that Thais sometimes grill bread to dip in satay sauce.
@@sese8976 You can get chicken satay in Malaysia and Singapore too.
@@sese8976 That is not what she said. She was speaking to what Thais do, not Indonesians?
@@vwhite3055 not entirely true. she made it sound like it was a weird westernized thing to have chicken satay entirely ignoring that most south east asian countries have had chicken satay as a staple side dish forever. similar with satay sauce. sure peanutbutter isn't skippy peanutbutter obviously, but definitely in south east asia peanutbutter is used, it's just actual peanutbutter and not processed with a bunch of cheap oils and sugar. it's still peanutbutter, which is technically nothing but smashed and blended peanuts. as sold and consumed in many places in the world.
@@Serso70 She literally said it's not a thing in Thailand, that they use pork in Thailand? How does that make it sound like a wierd westernized thing?
it's a thing in narathiwat though, but then again their food over there are more related to malaysian dishes lol
Congratulations on the new book ! I’ve only seen moo ping in Thailand,while every Thai restaurant in the US I’ve seen chicken satay and peanut sauce.
You've been out of Thailand way too long...here 8 years and every street market from Bangkok/Nonthaburi area serves Chicken Satay and the Thais (including my GF) love it and buy it every week. I know it's not originally Thai...but it's here and here to stay
Lived in Thailand and satay of both chicken and pork is widely available steetfood, I'm a total gonner for it I do prefer my cucumber "clean" but with some red onion and many times I ordered double of the peanutsause just to eat it cold on a cucumber sallad the next day 😋😋😋
Just bought your book. Thank you for all the wonderful cooking videos. Keep making them Pai!
I loved this video! Your rants absolutely made it for me. Will be trying this!
I love your videos Pai, just hearing your opening jingle after a long time was a most cheerful, inspiring thing! Thank you for continually sharing your passion :)
Thank You for sharing this. I have family members who don’t eat pork so this would please everyone. Dark and white meat is a great idea because out of the seven of us, 4 prefer dark meat (🤚🏼) and 3 prefer white. That sauce looks AMAZING and I can’t wait to try it.
Best peanut sauce I've ever had! I did end up using a little extra tamarind sauce than written. So good!!!
I learn something with every single video 😊 and I can't wait to make pork satay
Tried making it last night and my husband gave a solid A! Thank you!
Congrats Pailin on the success of your 2nd cookbook. I guess I will have to wait to get it.
You're welcome Pai. Thank you for the great cook book. Also, nice oven hands at 4:20. lol
Thank you for all the recipes. Love watching your videos because you makes them easy for me to follow. You are beautiful lady, your honesty. The best for you and your family. ❤🌞
Thank you so much!
I don’t know about America, but here in Australia, it’s pretty common in Thai restaurants to have steamed chicken and veggies with a “peanut” sauce all over the top- yummm!🤷♀️👍🏻🥰
Did i just see Pai barehandedly took out the roasted peanut from the oven?
BTW, in Singapore there is Satay Beehoon which is amazing! You also mentioned on veg. Theres an indonesian dish called Gado Gado which you should look it up!
I appreciate the authentic recipe of using roasted peanuts for the sauce. But as a mom of kid with peanut allergy, I’d really love to see a satay sauce recipe that uses peanut butter. -This is because I know I can substitute peanut butter with soy nut butter. I’d love to make chicken satay for my son! Hope you can share alternate recipe with nut butter.
Love your recipes and channel! Need to get your book! 👍🤤
Pai, thank you so, so much for the visual on how to cut the chicken! Very helpful for visual learner like me. ❤
I remember seeing quite a bit of chicken satay when I lived in Malaysia. Never ever pork, but beef and lamb were probably most popular which makes sense being a muslim majority country. Since Satay technically originated in Indonesia, I wonder if that could have anything to do with the chicken version showing up more in North America? Satays are perfectly yummy, but the problem with Thai cuisine is that there's so many other utterly delicious things that I would probably buy or make before I would make a fuss with satay. If I ever feel so inclined, this looks like the right way to do it though.
Also "stomach!"
You did not travel enough if you haven't stumble upon pork satay in Malaysia
@@Silverwarhawk Yeah, you're right. I remember now happening upon it once at a place in Malacca that felt like it catered only to the ethnic Chinese. At any of the mainstream places in greater KL, it was beef and chicken or maybe lamb. I'm not even counting any of the myriad pork and beer joints though since that never felt like traditional society to me.
Sate babi (pork satay) is also a thing in Indonesia, and it’s very much traditional. Although, yes, sate ayam (chicken satay) is the most common one.
I may have seen the book in my bookstore, because I somehow recognize the cover, but I was in a rush and didn't stop to look closely. Congrats! Let me see if we still have it!
Besides being used as a dip for Satay, Satay sauce is also served in this dish called Satay Bee Hoon. Not sure if its available elsewhere but it is in Singapore. Usually comes with Cuttlefish as well.
In my hometown, northern Malaysia, we have noodle satay, bee hoon satay and koteow satay, sold by a hawker at farmer market for more than 25 years.
I don't know how I missed that you have a cookbook coming out, but I am off to buy it and add it to my collection. Congratulations 🎉!
I bought your cookbook. It’s great. Three down and all were amazing
Hi! I really love your videos! it's just light hearted and fun, very chill, just a wholesome experience. I'd ask for more videos but I don't want to pressure you and your team more 🤣 just know that I am very grateful for all of your work and efforts. theres so little shows and media for me now that I can just watch and enjoy the experience, and ur videos are one of them that always bring me joy and good positive vibes. so ขอบคุณมากๆค่า ❤
I am so impressed you said "don't use peanut butter" I like Thai and Indonesian peanut sauce. Peanut butter is nasty! Also good with Shrimp cracker with it (krupuk).
i am always on the dark meat side, regardless of cuisine.
but, what i am really into, is the pot you made the sauce in. i have one like it that i inherited from my mom. one of the best pieces of equipment in my kitchen.
☮❤🙏
Congrats on the book sales! You and mark weins got me into thai food!
Always great to see you posting. I have found the grilled pork in some restaurants in the US. I buy it whenever I can.
Wow wow wow. This marinade was sooooo good. I air fry chicken thighs for lunch quite often and have gotten bored with all of the rubs and marinades from the store. Do you have a recipe for a grilled pork marinade? There’s thai street food vendors in my city and they sell grilled pork on a stick. The pork is so tender, moist and flavorful. They sell it with sai krok, papaya salad and sticky rice.
Thankyou - You answered a question that's been on my mind for a while - whether or not a coffee grinder can be used for spices.
Thank you for this delicious recipes 🥰🥰
Just bought your book 😊 can’t wait ❤ and going to try this tonight for dinner ❤️ x
Really enjoy your cookings TH-cam 👍. I am Thai living in the US. I have your first cookbook. I follow your recipes all the time and recommend friends too. And congratulations on your new cookbook- Sabai.
This is incredible, thank you. I actually love Satay with pork too BUT I mostly eat it with seafood. I'm DEFINITELY going to try this, thank you so much 🙂
I'm so happy that the book has been off to such a great start! You deserve it! I appreciate all that you do to help this white guy enjoy his favorite style of food at home instead of being forced to drive 2+ hours to the closest Thai restaurant. LOL
Terima kasih sudah berbagi memasak bunda
I am a Thigh guy 😆, Thank you Palini, your videos are so nice to watch and all your recipes a must try,
❤ going through the book. Basic stir fry sauce is a hit with all my kids. They are all about creating their own stir fry. Thank you for a wonderful Satay American style recipe 🎉
02:30 "If you more of the thigh person like me" is a great pun! Duly noticed❤
Chicken satay is a big deal in Malaysia, Indonesia, and SG. Get to know your neighbours! Satay has Malay/Javanese origins and entered Thai cuisine via the Malays of southern Thailand. The Malaysian-Indonesian version is slightly different and is not made from pork for obvious reasons.
Just ordered the book. Can’t wait to read it!
That was delicious..!!..reminded me of being in Vegas at lemongrass..I even had the sour dough bread I made to do in the sauce..even though I didn't have all the ingredients..and I want to make it with shrimp next time..I did add peanutbutter 🙀 cause I didn't have any peanuts 🤷♀️
Looks delicious! I used to be team chicken breast but in the last year or so, I've migrated more to chicken thigh. It costs less, is more juicy, has more flavor, and does great on the grill or in the oven (e.g., baked). Thanks for sharing and for clarifying what is and is not authentic about the satay experience.
So happy I have your cookbooks on my kitchen shelf! Thanks Pailin!