Instant Pot Chicken Satay
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Written Recipe: https://pressureluckcooking.com/instant-pot-chicken-satay/ One of my all-time favorite treats in Thai cuisine are …
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Always wondered how to make that, used to buy it from the store and loved it. Thank you!
😂😂 it’s the only way to eat them
❤️😊
When are you going to sous vide recipes?
Making this tonight but I’ll be putting it on rice or naan. The skewer is good for holding as you walk along but I’ll be sunken into a sofa going nowhere but to flavor town.
What can I sub for massaman curry paste? I know my bodunk grocers don’t carry this. I’ve thoroughly explored their foreign food sections.
The tendons don't bother me. After everything is cooked, they are soft and I don't notice they are there.
Anyone know the sodium level?
Is the Masimum Curry very hot
You almost certainly know this, but perhaps others don't – to remove the white tendons (or whatever they are) easily, grasp the tendon only (not the meat) in a paper towel with your non-dominant hand. Place a small, sharp knife at a 45 degree angle where the tendon and the meat come together, then – keeping the knife still – gently pull the tendon toward you. Again, the knife doesn't move – you're pulling the tendon only. This completes the task in under 10 seconds. Thanks for yet another great recipe, Jeff! P.S. Made your GORGEOUS pot roast for the zillionth time last night – always a treat!
Thread the "tendon" through the tines of a fork and pull out the "tendon"
I think I would modify your finishing technique: skewer them, then dip them completely in the sauce before plating.
Can you just use powdered curry?
You look great, Jeffrey.❤
yum! I'm going to try this and serve as a lettuce wrap. 😊
I wanna know how to make the marinade with the celery in it