Thai chicken satay & Coconut crumbed prawns - Marion's Kitchen

hi guys and welcome to this week's Marion and mum live show I'm Marion and this is my mom no no thanks for joining us everyone we love cooking for you guys each week we have a super awesome menu coming up we're gonna be doing what are we doing you guys forget okay Friday coconut fried prawns in coconut that's right and then we're also doing my mom's very special satay sauce this one is so good you guys are gonna love this one oh it's my favorite okay so before we get to that guys we are live so ask any questions that you want let us know where you're watching from let us know if you're a first-time viewer we've got lots of people to come back every week but we'd love to know if it's your first time here and we're also going to be doing a Q&A like a specific Q&A segment later on in the show so type in your questions or save them up for the Q&A a little bit later so first of all what are we doing we're gonna do your your prawn in the coconut first don't ya firstly to make there the sauce for dipping sauce that's right so this is a really cool one guys we have that thing in Thailand and it's a sauce called a dot or if you like a relish isn't it yeah we use it for lots of different dishes we use it for these prawns we use it for Sartre's so the one relish is gonna do you for a couple of degree of dishes so you're gonna show us how we do that so turn this off because you always like to fiddle with this that's why I have to stand next to the stove before we get cooking or I see you go they've turned it on for you yes and how do we make this series so the sukkah yeah right okay so this is like a relish guys this is gonna go on we're gonna use this for both of ours yesterday yeah and we Nica vinegar yes and you stir - you're too bad we saw you can say that when it's ready - sukar definitely this all right and so then what's predominantly what are the flavors we're going for here this you have a sweet a sweet and the sour sweet and sound yeah it sort of adds like a seasoning to but it's one you have to make the sauce food because we don't like it a cool-down okay not too hot want to cool it down before we add this we're gonna add some cucumber and some other vegetables but we need to get this cool heat it up in and cool first yeah do you want a pinch of salt in there yes in there I'm just gonna see if we've got anyone saying hello while you're doing that yeah so this is if you're just joining us guys and we're doing coconut fronds and we're doing chicken start a today let's see who we've got whoa someone's watching from Fiji hi Deb from the Brisbane we've got Chantal from Perth hey guys thanks for joining us alright so we're good so you just want to heat this up utility okay so while we're waiting for that mom why don't you tell us a bit about this coconut stuff that's going on the coconut and the prawns and stuff like that I'll get this oil heated yes first we make that by that little butter first so you're gonna do and so with these prawns you're gonna do a better food better and then you're gonna put it in the coconut yeah yeah yeah you've got flour yeah right and water okay water so this is just plain flour just put flour just plain that we can thank you little whisk you you love that cute whisk any excuse to use that cute I know you [Laughter] so you're just whisking it in until you got like it quite a thick batter I think yeah yeah see lucky lucky we came prepared with more water okay cool like up not too runny okay you want no closes it's a brownie to the prawn yeah lets it be nothing that I can tell you or away minute okay so this is this is a really great party food did you yeah so did you bring the wine for us it's like it's wine time yeah whoever did the food prep forgot to bring the champagne it's very disappointing all right so this is how thick so let's have a look at how thick this batter is because that's quite a thick to me yes yes yeah we wrote a little bit runny okay okay so thick yeah turn Oh huh now you've got that lady right okay prawn prawn prawn growing prod Oh obviously if you're joining us from the US you would know that as a tribute hand look my hair okay closer then you put it in here right it's great for you to be can you tell me a bit about this coconut man Lucy I've fresh coconuts right so in like that cuz we're we're really lucky obviously cuz we're joining you guys from Bangkok yeah and my mom heads to the market every morning for our Facebook lives and gets all the seafood and all the fresh ingredients from our local wet market and we're super lucky because our market has these beautiful fresh coconuts yep hmm oh yeah I'm lucky to peel or peel if I'm not peel and that's not good and then this is there's a guy that yeah that grates it for you you know ya know yeah you just got to this is fresh but a lot of people um that are joining us mum probably can't get fresh fresh coconut like that so you can use that right coconut you can get the supermarket is that like that desiccated career in the packet yeah okay yep so people could grate their own though could yeah if you went to the trouble of opening up like you could get this and like literally just grate that yeah yeah so if you didn't get a hold of a fresh coconut and then you can be afraid it yourself I really love the fresh coconut flavor it's not as strong as the desiccated coconut it just adds this really lovely fresh mouth fresh coconut flavour I guess genessee so if I was doing this for a party mom could I do this in the afternoon and just put these on to like a tray or something yeah okay and then what about if I wanted to freeze them say say saying you come over on a Saturday and you make me like a massive batch of them like 50 or 100 I think and then we can put them in the freezer No are you saying no because you don't want to come and make or because you can't put them in the freezer you can put them in the freezer but they're in the freezer and then you can cook them from frozen yes okay so you get that okay deep fried okay so Joe may taste this oil first okay so we've got um a wok with some oil here just in vegetable oil yeah and we're just testing it out by putting something wooden in there I happen to have a giant chopstick because I like giant chopsticks and we can see lots of those little bubbles so we know that oil is hot we don't want it too hot no no yeah just put une let's swap you go this way look I'm gonna make a few more mom there's a three there that's not enough for me and there's all the camera guys here that are gonna eat some of these after the show so we're gonna make sure we're good enough yeah cuz they're pretty quick you know they just come in and and then all of a sudden it's gone we need at least six okay so these are looking so lovely and golden and I loved how that that nice fresh to get fresh prawn texture yeah and then that that crispy better yeah so as always we like to drain our deep fried things on some paper towel just while I'm doing that I'm just having a look to see if we've got any questions ends asking if you don't have a wok can you use a frying pan yes yes okay so and the best thing to do would be to use a saw spin with a frying pan it's a little bit too shallow so you find that you'd get sort of like burnt spots because the food will kind of stick to the bottom of the saucepan so I'm sorry the bottom of the frying pan so you really want saucepan rather than frying pan so you head over there and put those prawns in mum who else is watching we've got pit watching from New Zealand egg dish saying Marion please play for Ireland antics not happy that you'd beat us in the rugby but that's okay all right so okay now I'm happy with that amount of times yeah I'm happy with that yep so should I check on our syrup is our syrup cool enough yet yep so can you turn to the prawns and how do we tell if they're cooked mum you can see that to the Nakara cleaning yeah but nothing too long the product take not take long to cook yeah what is that and woven one of these up later and you guys can have a look at one my serving because I really loved how this thick batter sort of it actually like steams the prawn inside so the defence tastes really juicy and tender yep it's a really good about a mixture so if you're just joining us we are making coconut fried prawns and we are also gonna be making some choice so stay tuned for that one yeah okay so prone to done and we're gonna make do we want to finish off to observe first time okay so how do we do that you're gonna find the serving bowl for that one okay oh you wanna wait a little bit long because you want to wait for this to cool down so we'll do that one later yeah so why don't we get everything ready to do the satay and in the meantime what we're gonna do question time Q&A time right mom do you want to get rid of this stuff [Applause] cific five-minute countdown of QA my first time so I was born my mom and dad met in Bangkok in Thailand and then they got married and went to Darwin yes and I was born in Darwin in Australia so that's like the top end of Australia for those guys that are joining us from the US and then we lived in Papua New Guinea for a while and then I went to school in Queensland we came to Thailand all the time for family holidays obviously because my mum is from here and yeah that's the short story of the long story so we moved to Thailand so we've been coming here all the time since I've been very little but I moved back here with my family so my husband and now my daughter who was just born in Bangkok last year and we moved back here we moved here six years ago now six years we've been living here so and you moved back as well because where would you be without me in yeh my husband is really happy because my mom his mother-in-law lives 500 meters down the road from us in Bangkok he's very happy that isn't even yes yes it's very strange everyone so I had a couple of marriage proposals this week on Facebook thank you guys I was very flattered but yes I do have a husband and he also works in our Marian's kitchen business so it's very much a family business and my mom my dad my husband we're all here working and actually oh I have an embarrassing photo that I decided I would show of my husband Tim because he's at home watching and this is Tim and our little baby goat Charlie and he's you know they're just sleeping and looking cute and stuff so Tim's gonna be angry about that anyway just let me share that with you guys and I'll get in trouble about that later [Music] can I buy wedding now we had a lovely wedding didn't we in McLaren Vale in South Australia so Tim and I lived in McLaren Vale in South Australia shout out to everyone who's living down the Florio we lived there in the wine country for about four or five years and it's one of our most favorite places on the planet so we went back there to get married and one of our friends wineries how it what any more questions how are we going for time goodness I feel like I'm just yammering away okay what's Tim's favorite dish I think - you know Tim loves Thai food his favourite dish would probably be Pat Kapow he has that like every day for lunch which is like spicy spicy Thai stir-fried dishes I don't know how he eats so much of it but he eats it every day he loves it all right so what are we doing we're doing Saito no question time Sam Goody more questions guys write them down we'll get to them as well but let's do this our take yes you know yep I'm starting to get hungry so what do we need for starting we need this stuff yep okay and chicken all right so we're gonna do chicken satay but you could do like pork or what else could you could do pork or or you could it be Eve can you yes okay so put the W get the stove on for you so why don't you start doing the marinade and I'll work the stove okay because you know working fine with them chicken so chicken and we're using chicken thigh because that's what we like we like a dark meat yeah it's juicy but you guys can totally dress you leave Lanka huh so you want so this is how we look like this so long strip I just like okay long strips and then hat what do we do now you know oi mm-hmm yeah sugar yeah so the sugar really helps to caramelize the chicken I know you know I really think it adds a little bit of that sweetness but it's more about to get caramelized edges I always find with the sugar Rises a powder like a bath in the Indian encourage or any kind of card any card pop okay Johnny B then let's wait and then do you have to leave this for long mom no don't have to I don't have to mix it up and you can yeah so like I could just like you know we could just cook it right now to be fine yeah or you could leave it like okay now we cook that on the side okay now with that it's our repeater okay peanut satay sauce so this is like the special ingredient I think in your satay because yeah um you have the fresh crushed roasted peanuts so that's this one yeah yep so how did you make that mom so you just have put in a pan Jeff normal or oh yeah yeah no I know nothing I can t turn the middle so you really want them nice and dull don't you yeah so I reckon that's like the secret this is secret guys offender to if you don't have a pistol okay cuz you're gonna make it really quite fine yeah yeah you can do it over yeah just little bit fine you know so why are you doing that mom I'm just gonna duck off and grab some gloves so we can throw it out chicken I'll be back yep hold the fort yeah we got that now track okay so this is how fine you want it yep oh it smells so good already yep they'll be put it I guess I'll put this away for you yep and then you want to do that you wanna do the skewers first you renew your satay sauce fish sauce santaís sauce all right let's get your sauce pan yep I'll get this turning on for you okay doing it on medium what medium get me okay all right so how do we make this super special satay sauce yeah oil oil first Oy and then we like to use red curry paste as a base for ours don't we yeah yeah so you just want it so we're frying off the red curry paste so that we release all of the flavors and there and this is the really important part about curry pastes you know tike opens you always want to give it that little bit of heat at the beginning to get all of the flavors out and all the essential oils and all the aromas going yeah so we're gonna wait that so let me turn this up for you okay so we're using my we're using my Marion's kitchen Thai red curry paste for this one guys and the thing with my red curry paste is that it comes in where's my little pack so it comes in these little packs so what I've done with the curry paste is its pre seasoned it has the fish sauce and the palm sugar and everything to get that right balance of flavor if you're using just another store-bought brand of curry paste that's totally fine but you just might need to adjust the seasoning a little bit of the sauce so you might need to add a little bit more fish sauce or sugar and so just be aware of that when you're making the recipe okay so coconut milk so that goes in and then we just wait for that to start simmering away don't we yeah you maintain that for you okay now we can answer I'm gonna see if we've got any questions while we're here we've got at least saying what type of oil did you use some little boy yeah so um so we get this question a lot about what kind of oil we use for our different types of Asian cooking and we generally keep two or three different types of oil around the place for me the most important thing is that it's mutual tasting because for Asian cooking something like an olive oil you know it's a bit of a waste of an olive flavor because you don't want that flavor through your Asian sort of flavors so vegetable or rice bran oil peanut oil canola oil all those things are great they've got a high smoke point so they can be used for stir fries or deep-frying and they don't interfere with the flavor of everything else that's going on so that's what we do I would be the crunchy peanut butter or a crunchy peanut kind of so it's two tablespoons that one yeah yeah so could you use smooth if you were a smooth peanut oh you can you're smooth because you've got crunchy peanut that going that but I like it'll be like flavor on this do you like the crunchy peanut yeah yeah and so again mama for making this for a party can we make this sauce everything in a you know you can do a mega oh I hear ya poppy here yeah yeah that's looking good already I always like to I always like to eat the peanut butter off this bearing yes okay a little bit more coconut oil milking it so I mean this is a thing as well so you can add more or less depending on how Michael theme you like your satay sauce I think the main thing for me is adjusting that sea at the end so tasting it because depending on the carapace that you've use you might need to add as I said a little bit more fish sauce a little bit more sugar and also everyone has a different you know sort of taste that they like so can I have a little can I stick my finger in there yep this tasting good already mom yeah thank you now we've got a salt ready okay the sauce is ready yeah now do you want to add any fish sauce or anything like that uh a little bit of I think a little bit of your sauce okay yeah that's it now okay now I don't think that needs any sugar not for me but if you liked a sweeter one you could add something so it should be a little bit sweet right okay okay okay so that Jackie Tierra's saying Marian can you say hi to me hi Jackie I think I tell you said okay Jay a see you I beautiful spelling okay so start a sauce done so if you're just joining us guys we're making my mum's amazing chicken satay Thai chicken satay and we have done marinating for the chicken we've done the satay sauce so now we're gonna get cooking on the actual skewers and you know now we can okay now we can get the skewers and we've had the skewers soaking in some water this is really important particularly guys if you're going to be doing this on a barbecue grill plate outside where you could get flare-ups you don't want the sticks themselves to burn so just soak them in some water first and then we just dry them off a little bit and then because we don't stop all over our hands I'm gonna put my hands into some bags if you don't have gloves within the shoes bags all right come on how do we get what are we doing here we threading this chicken all right okay how about usually chicken and I'll do the pan because I'll get in trouble if I don't do the chicken right and mom doesn't like what penis so do you want it on high or medium or medium okay medium okay just this one will do okay cause we already need one yeah and so you've got the chicken in strips you've got one piece like this yes what do you do with that put this I can't give you I'll empty this water out and then you can use this yes so you're threading it and so it's quite thin you but quite a thin so it's not too thick and chunky and stuff right look yeah there you go nice oh dude auntie Denise is watching us I mean Lisa's watching us from the nature and so our mom if you were gonna leave these to marinade would you do you marinate them do you put them on the skewer and then leave them to marinate oh we can do that or you can Li just lay will you do it after okay now because there's oil in the marinade do we need to put any oil in the pan yep yeah we do put a little bit over the middle here okay and if you're doing it but you could do it on a barbecue outside as well yeah and then you just put a little bit of oil on the barbecue grill yep so chicken I love the chicken one but you know pork is really good you can do a pork with a little beep yeah you know I'm so guys we've really been enjoying all your photos of the recipes that you've been cooking we've been getting lots this week all the different salads and and and stir-fries that we've been doing a couple people did bit drunkenly all day yeah let me have a look at the panned out of it why don't we start getting some chicken in there German is stuck trying to put a little bit of oil in there yeah okay Giff do we have any any more questions that have popped up since setting up okay so at the moment my Marian's kitchen kits are available in the USA Australia and New Zealand they're just new to New Zealand so I'm happy eating everyone there and but not currently in India sorry but maybe one day soon that would be nice but if you want to guys want to check out where to find or which supermarkets to find them in you can find them on my website Marianne's kitchen calm did it be cool okay so turn it down yep I'm gonna start getting this chicky [Music] I'm gonna turn it up I'll get in trouble later when I for turning it up now the good thing about doing them I don't like them when they're too chunky because it can be hard to get that video cooked where the skewer is so by doing them in that nose nice sort of long threads it's much easier to cooked at that chicken food yep yeah looks delicious mum I'm excited give to be happy and any other questions that have come through oh that's a good question so yes I am working on a cookbook idea at the moment currently my two of my cookbooks that were released are sold out so sorry guys I know a lot of you been asking about those you can at the moment still find my recipes sorry my cookbooks on iTunes so you can get digital copies I know it's not the same so hopefully a new cookbook out soon ish I think you know I get a lot of people emailing and asking questions about where to find a lot of recipes so you've seen a recipe ages ago and your part number where the video is you know the best place to go and search for any of the videos including these live shows is on my youtube channel so Marian's kitchen YouTube it's really easy to find all of the recipes there and the videos and there's links to the written recipes so that's a really good option if you're looking for specific recipe so how do we know how do we just carry knowing that chickens done yeah just turning and waiting for the color to go all nice no need to do all of those as long as there's enough you know to snap on live shows make us hungry yes yeah this is why the sugar is if you know that the sugar really is a little bit of a magical ingredient to this because that's what's giving you that really nice yep sort of Chari yeah brown color yep okay so I'm gonna start getting your your prawns onto a plate as well known yep now wild it that chickens cooking can you can you show everyone what to do with this with the UH Jack I'll look after this okay so guys just remember at the beginning we made a syrup and that's this syrup here it's now nice and cool and we need to add the vegetables so you tell everyone what we're doing with the vegetable yeah yes it's back you come back so this is read a lot yeah yeah and so these big red chilies are not spicy girls is like put some color and yeah so this is like our sweet sour relish so if you were getting saute it's any kind of street vendor in Thailand this is this this is a little bit where you would get it on the side so just look at that color that's so delicious okay so you put those there I'll get the prawns going on this one so guys if you're just joining us we are finishing up our dish dishes for today we have our coconut prawns and we have our chicken satay oh we need our so we need a bowl for our satay sauce too can't forget that [Music] Oh perfect and so the way that you would go about eating this is you know you have a little bit of your chicken in the satay sauce and then you want to you know get a little bit of the cucumber and the chili and the shallot and you sort of eat it eat it all together so you get this sweet sour peanutty and then you get the savory marinade the chicken chili yep I didn't even get any sauce soy sauce on my one of my white top okay what's a miracle all right guys thank you so much for joining us um I hope you enjoyed today's recipes we love cooking for you guys we love to see you every week and hope to see you next week [Music] you

Channel: Marion's Kitchen

Views: 211,931

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Id: ssQzb6jUzVk

Length: 31min 47sec (1907 seconds)

Published: Tue Jun 26 2018