Who would ever guess that the elegant appetizers nestled in tomato "roses" and carrot and turnip "blossoms" are the humble street food of Southeast Asia known as satay ?
Victor Sodsook, chef-owner of Siamese Princess in Los Angeles, who serves some of the best--and prettiest-- satay in town, maintains the integrity of Thai satay by marinating beef, pork, lamb or chicken in authentic sauce, spiked with the pungent nam pla, an indispensable flavoring agent in Thai cuisine. The fish sauce as well as lemon grass and coconut milk used in the peanut dipping sauce are available at most Oriental food stores. The recipe given here is from Sodsook's book, "I Love Thai Food," sold only at the restaurant.
Satay is an ideal holiday party appetizer because you can prepare them by the batch and keep them refrigerated 24 to 48 hours or until they are ready to pop on the hibachi or grill. Satay can also be served as an entree with a salad or green vegetables after the party is over.
SIAMESE PRINCESS SATAY
1 pound chicken breasts, lean pork, beef or lamb, thinly sliced
3 cloves garlic, minced