I can't actually claim that this is the actual recipe word for word from the cookbook Bangkok, although the element of it is there. There are a million (don't quote me on this!) recipes out there for satay but I figured this being a traditional Thai cookbook, it should be the real deal!
I wasn't overly enamoured by the beef tenderloin with Thai basil recipe but I wanted to give another recipe a try. I had left-over chicken from making stock, so I wanted to use the marinade as a salad dressing and combine it all together!
Yay or Nay: Yay
I'm glad I gave another recipe a chance, this was unexpectedly good and it worked really well as a salad. The cumin was a surprise element in Thai cooking, the sweetness of condensed milk with the nuttiness of coconut cream gave a deeper flavour, also, using real peanuts instead of peanut butter converted me!
I stumbled upon the cookbook, Sirocco, while looking for Hemsley + Hemsley's, but had seen it elsewhere before so I knew I wanted to flick through this given the chance. While browsing through the book, my eyes were immediately drawn to a recipe for Chickenberry rice. It's pretty much what the name suggests, chicken, berries and rice but the seller was the crispy bottom (you have to see the picture to know what I'm walking about!)! It is similar to an Indian Biriyani although this has more of an Iranian flavour profile to it. I found a similar recipe for chickenberry rice here.
Yay or Nay: Yay
This was delicious, the berries after being steamed are sweet, plump and juicy; the chicken was delicately spiced and the rice soaked the flavour of everything!
TIP: The recipe does state, if using a gas stove, to use the lowest heat but even doing that I still burned the bottom, so I would shorten the steaming time and cook the rice a little more in the first part of the recipe to avoid burning!
