The secret to our succulent and fragrant marinade is the combination of lemongrass, pandan leaves, and galangal! You won’t find this recipe anywhere. But the long list of ingredients of marinade can be scary. The trick is to make the marinade beforehand and let the meat (or tofu) marinate for a few hours (or overnight) in the sauce. (If you haven’t got the time, 30 minutes will do the trick as well). Once you’re ready to cook, just skewer and put them in the oven, and you’ll be done in 15 minutes!
The peanut sauce recipe is another great one to make a big batch of. It will keep well in the fridge for up to 4 weeks. Did you know that it goes very well with prawn crackers too?? Try it and let us know.
Recipe modified from page 156 of Rosa’s Thai Cafe the Cookbook.