Soi11 Posted June 30, 2007 Report Share Posted June 30, 2007 Can anyone tell me the recipe for this? Thanks Link to comment Share on other sites More sharing options...
steveco Posted June 30, 2007 Report Share Posted June 30, 2007 http://thai360.com/fbb/info/recipes.php?Entry=Gai_Yang Link to comment Share on other sites More sharing options...
Soi11 Posted June 30, 2007 Author Report Share Posted June 30, 2007 Thanks steveco, I'm not sure that's the recipe I'm looking for. The sauce or marinade I've seen the Thai vendors use has a yellow/mustard color. Link to comment Share on other sites More sharing options...
torrenova Posted June 30, 2007 Report Share Posted June 30, 2007 That stuff is just like butter. They use pepper, salt and whatever else they personally like. I suppose they have their own recipies. Link to comment Share on other sites More sharing options...
Old Hippie Posted July 1, 2007 Report Share Posted July 1, 2007 Gai Yang Esan... 1 Chicken 2lb (1kg) 1 teaspoon salt... 8 garlic cloves 1 teaspoon whit pepper 1/4 cup chopped cilantro 1/4 cup chopped lemon grass] clean chicken, split length wise, rub remaining ingredients over the chicken, and let sit over night...prepare charchol 30 minutes before, coals should be low heat...BBQ until golden brown...and cooked through...serve with Anchovy dip (nam prik jaew) and sticky rice. Link to comment Share on other sites More sharing options...
Old Hippie Posted July 1, 2007 Report Share Posted July 1, 2007 Thanks steveco, I'm not sure that's the recipe I'm looking for. The sauce or marinade I've seen the Thai vendors use has a yellow/mustard color. Gai yang is not the same as Satay sticks you see sold all over... Link to comment Share on other sites More sharing options...
Julian2 Posted July 1, 2007 Report Share Posted July 1, 2007 Gai Yang Esan... 1 Chicken 2lb (1kg) 1 teaspoon salt... 8 garlic cloves 1 teaspoon whit pepper 1/4 cup chopped cilantro 1/4 cup chopped lemon grass] clean chicken, split length wise, rub remaining ingredients over the chicken, and let sit over night...prepare charchol 30 minutes before, coals should be low heat...BBQ until golden brown...and cooked through...serve with Anchovy dip (nam prik jaew) and sticky rice. OH, that sound like what they dip the chickens in Big C in before the BBQ them, just so much garlic. Where do you get the nam prik jaew from? Link to comment Share on other sites More sharing options...
Old Hippie Posted July 1, 2007 Report Share Posted July 1, 2007 "...Where do you get the nam prik jaew from?..." Make it... Nam Prik Jaew: 2 cups (16 oz/500ml) water 8oz (250grms)anchovy fish 1/4 cup choped roasted lemon grass/citronella 1/4 roasted shallots1/4 cup choped roasted galongal 15 roasted green Thai chillies (prik Kee noo) 6 cloves garlic 1/2 cup(4 fl oz/125ml) tamarind juice 2 tablespoons fish sauce (nam plaa) boil the waterin medium pan, add the fish to the pan, boil for 5 minutes leaving at least 1/2 cup (125ml/4oz) of fluid/stock place roasted shallots, chillies, galongal and lemon grass in a mortar and mash until finely ground strain the fish stock and add to the roasted mashed mixture...add the tamarind juice, and fish sauce, and mix together eat, enjoy...not sure if you can buy it ready made ...maybe in Thailand...? Link to comment Share on other sites More sharing options...
Soi11 Posted July 3, 2007 Author Report Share Posted July 3, 2007 Here's a picture of what I'm talking about. http://www.thai-blogs.com/media/grilledchicken.jpg Link to comment Share on other sites More sharing options...
Old Hippie Posted July 4, 2007 Report Share Posted July 4, 2007 The recipe I gave should look sort of like that. Next time you are in BKK, and want some really good Gai Yang, try the place next to the Rajadomdern Muay Thai stadium, called "Lick It Gai Yang." It is the best! Tbey also have excellent "Gaw Moo Yang" (grilled pork neck). All the top brass from the Military offices across the street eat there... Link to comment Share on other sites More sharing options...
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