How to make thai food: Shiitake satay

8 ounces presoaked Chinese (Shiitake) mushrooms

For the marinade:
1 teaspoon finely chopped galangal
1 teaspoon finely chopped lemon grass
1 teaspoon kaffir lime leaf, finely chopped
2 coriander roots
4 small garlic cloves, coarsely chopped
½ teaspoon curry powder
1 tablespoon light soy sauce
2 tablespoon Sugar
1 teaspoon ground coriander seed
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoon oil
½ cup coconut milk

For the peanut sauce:
1 tablespoon oil
1 tablespoon red curry paste
1 cup coconut milk
2 tablespoon sugar
¼ teaspoon salt
1 tablespoon lemon juice
3 tablespoon ground roast peanuts

Taking each mushroom as a rough circle cut towards centre in a spiral to make one long strip as if peeling an apple in one go. Set aside.

In a mortar pound together the galangal, lemon grass, lime leaf, coriander roots and garlic to form a paste. Place this in a mixing bowl and stir in all the other ingredients, mixing well. Place all the mushroom strips in this marinade and leave for at least 30 minutes.

In a wok or frying pan, heat the oil, add the curry paste and fry briefly until it blends with the oil. Add the coconut milk, lower the heat and stir well until a rich red colour appears. Add the remaining ingredients, stirring constantly until a thick sauce is formed, and set aside. Take the mushroom strips from the marinade and thread each one on to a satay stick. Grill or broil until cooked through. Serve with the peanut sauce and fresh cucumber pickle. Little triangles of toast may also be served for those who wish to mop up more sauce.

Recipe 2

Vegetables - Mushroom

INGREDIENTS

2 2/3 cups pre-soaked dried chinese mushrooms
Marinade

1 t finely chopped galangal
1 t finely chopped lemon grass
1 t finely chopped kaffir lime leaf
2 coriander roots
4 small garlic cloves, coarsely chopped
1/2 t ground black pepper
2 T curry powder
1 T light soy sauce
2 T sugar
1 t powdered coriander seeds
1 t ground cumin
1 t salt
2 T oil
1/2 cup coconut milk
Peanut Sauce

1 T oil
1 T red curry paste (below)
1 cup coconut milk
2 T sugar
1/4 t salt
1 T lemon juice
3 T ground roast peanuts
Red Curry Paste

7 large dried red chilies
2 t coriander seeds
2 t finely chopped galangal root
2 t finely chopped lemon grass
1 t salt
1 T finely chopped kaffir lime peel
2 T finely chopped garlic
2 T finely chopped shallots
Fresh Cucumber Pickle

4 T rice vinegar
2 t sugar
1/2 t salt
1 small cucumber, finely chopped
2 small shallots, finely chopped
1 small carrot, finely chopped
1 small red or green chile, finely chopped

METHOD
Taking each mushroom as a rough circle, cut towards the center in a spiral to make one long strip as if peeling an apple in one go. Set aside.
Take the mushroom strips from the marinade and thread each one on to a satay stick. Grill/broil until cooked through.

Serve with the Peanut Sauce (below) and Fresh Cucumber Pickle (below). Little triangles of toast may also be served for those who wish to mop up more sauce.

Marinade

In a mortar pound together the galangal, lemon grass, lime leaf, coriander roots and garlic to form a paste. Place this in a mixing bowl and stir in all the other ingredients, mixing well. Place all the mushroom strips in this marinade and leave for at least 30 minutes.

Peanut Sauce

In a wok or frying pan/skillet, heat the oil, add the curry paste and fry briefly until it blends with the oil. Add the coconut milk, lower the heat and stir well until a rich red color appears. Add the remaining ingredients, stirring constantly until a thick sauce is formed, and set aside.

Red Curry Paste

In large mortar, pound all ingredients together to form a thick paste. This will keep for up to three weeks in the refrigerator.

Fresh Cucumber Pickle

Mix all together in a small bowl, stirring well.