In a culinary world rich with diversity, the fusion of two beloved cuisines can often result in a harmonious explosion of flavors. Today, we’re about to embark on a gastronomic journey that marries the smoky allure of Southeast Asian street food with the zesty vibrancy of Mexican cuisine. Introducing my version of Chicken Satay Taco with Som Tam Salad – a delectable fusion that brings the best of both worlds to your plate.
The tantalizing marriage of these two cuisines might seem unconventional at first, but when you delve deeper, you’ll discover the remarkable synergy between them. At the heart of this fusion is the beloved Chicken Satay, a Southeast Asian classic celebrated for its tender, marinated chicken skewers, typically served with a creamy peanut sauce. Meanwhile, Som Tam, a spicy Thai green papaya salad, bursts with the lively flavors of lime, chili, and fish sauce, creating a refreshing contrast.
Now, imagine the succulent char of chicken satay infused with the vibrant, tangy notes of Som Tam on a bed of soft corn tortilla ! The result is a symbiosis of textures and tastes that is nothing short of extraordinary. The smoky, savory goodness of the chicken satay finds its perfect counterpart in the zingy, refreshing crunch of Som Tam salad with the tortilla as the perfect vehicle!
The whole recipe involves mostly prepping the components and very little actual cooking. So make sure to have all the ingredients struck off the list and available before starting the process.
SERVINGS
2
PREP TIME
8 hours (Includes marination time)
COOK TIME
15 minutes
CUISINE
Mexican-Asian Fusion
Recipe Essentials
For Chicken Marinade:
- 1 lb Chicken Thigh Tenderloins
- Few skewers, bamboo soaked in water or metal
- 2-3 Lemongrass Stalks, white part
- 2-3 Pearl Onions
- 3 Garlic Cloves
- 2 tbsp Maple syrup
- 1.5 tbsp curry Powder
- Salt
- Pepper
- Oil for Grilling
For Satay Sauce:
- 2 tbsp smooth Peanut Butter
- 1 tbsp Soy sauce
- 1/4 Cup Coconut milk
- 1 tbsp Chili garlic Paste/Sauce,I used Sambal Olek
- 1 tbsp Maple syrup, honey is fine too
- 1 tsp Grated ginger
- 1/2 tsp grated Garlic
- 1/4 tsp Coriander Powder
- 1/8 or a pinch of Turmeric
- 1/2 tsp Curry Powder or Red Curry paste
- 1/2 tsp chilli Vinegar
- 2 tbsp warm water
For Somtam Salad :
- 200g Papaya, julienned into thin strips
- 75g Carrot, julienned into strips
- 50g Purple Cabbage, julienned into strips
- 2 Thai Bird’s Eye Chili
- 2 Garlic Cloves, shredded
- 50g Cherry tomato, thinly sliced
- 1 Long bean, thinly sliced
- 1/2 tsp Soy sauce
- 1/2 tsp Fish sauce
- 1 tsp Palm Sugar
- 1 tsp Tamarind paste
- 1 tsp Lime juice
For Serving:
- 6 Medium or 8 mini Soft Corn Tortillas
- 3 tbsp peanuts finely chopped
- Lime wedges (optional)
- Coriander / Cilantro leaves
- Red Chilli, sliced (optional)
- 2 Kaffir Lime Leaves, chiffonaded or thinly sliced
Directions
- Vertically slice the chicken into thin layers. To marinade, roughly grind the lemongrass, pearl onion, ginger, garlic with a little water to get a chunky paste, mix with rest of the marinade ingredients and rub it to the chicken. Refrigerate the marinated chicken for at least 6-8 hours or overnight. Thread the skewers by piercing the chicken on alternate sides across its flat face before grilling them to mildly charred stage. Cut them to bite size chunks and drizzle with satay sauce.
- Mix all the Satay Sauce ingredients. Add more warm water if needed to bring it into the right consistency.
- Toss together all the salad ingredients to get a sweet, zesty and fresh salad. Be mindful of the sauces as they can easily alter the color of the veggies.
- To assemble, lightly grill the tortilla on open fire to give it a slight toast, add some Somtam salad and chicken satay chunks on it, drizzle some satay sauce, garnish with chopped peanuts, kaffir lime leaf chiffonade , Cilantro leaves, a squeeze of lemon and enjoy the fiesta !!
Flavorful Footnotes
- Remember this is our quick version of satay sauce. The traditional sauce is cooked from scratch and has additional ingredients.
- In our version of Somtam inspired salad we have added purple cabbage and tomato for color vibrancy, but feel free to add your veggies. Avoid leafy ones though.
- Assemble just before serving or as you eat as the water content of salad will make the tortilla soggy.
- Dried Shrimp is traditionally added to Somatm. Feel free to add if preferred.
- I like using maple syrup instead of palm sugar or honey as it gives a deeper flavor. But you totally can substitute it with the later.
This fusion of Chicken Satay and Som Tam Salad as a taco is a testament to the culinary creativity that knows no boundaries. It showcases how the best of two worlds can come together to create something even better, something truly exceptional. So do give it a try and indulge in a dish that’s not just a taco or a salad; it’s a culinary adventure that will take your taste buds on a journey they won’t soon forget !
Flavorsome Musings 