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!
Despite the long title, I decided I wanted to make this while browsing through Leela Punyaratabandhu's book Bangkok. Thai food reminds me of Vietnamese food and I was looking to be inspired by new dishes or interesting combinations that I hadn't tried before. Saying that though, clearly I chose the safest recipe in the book. I like to try out safer sounding dishes before trying an unusual one, simply because I don't want to spend a fortune on ingredients for a sub-par dish!
I've never heard of Leela Punyaratabandhu before picking up this book, but after a quick google it appears that she is a food blogger of SheSimmers and although I couldn't find a recipe on her site for this, here is a similar one.
Yay or Nay: Nay
First, let me say that it isn't a nay because it didn't taste good, or that it wasn't easy to cook. It was a tasty enough dinner but it was just OK. I wasn't blown away by it and I wasn't wowed by it either. On the plus side, it was good enough to warrant another try with a different recipe.
