Thai Recipe Update / ImportFood
Hello again and Happy Friday! Lobo Satay is a great summer time sauce that's so easy to make, we have plenty available, and it's a great price. We show all the secrets on how to make it so please consider making some. Our Tao oven is a superb outdoor cooker, handmade in Thailand with an innovative design. MSG made in Thailand is ready for your stir fry too. Thanks and have a great long weekend!
Lobo brand, Satay Seasoning Mix
nside the package are two small sealed foil envelopes. The first one is the marinade powder, empty it into a bowl with a pound of chicken, 2 tablespoons of coconut milk, a bit of vegetable oil, mix and let marinade for an hour.
The other envelope is for the satay sauce. Mix that with coconut milk and heat over medium heat until thoroughly mixed.
See pictures below of our marinaded barbecued chicken skewers served with Lobo satay sauce and ajad cucumber salad
Thai MSG, Monosodium Glutamate
Our MSG is made in Thailand from a pioneer that's been making it for over 50 years.
In Thailand, it is commonly added to recipes to improve the flavor--indeed if you watch our Thai street vendor video series, many chefs add it as they cook everything from noodles to fresh salad. In Thai msg is called "pong churod", and you can feel free to request a meal with no pong churod if you'd rather avoid it. Thai restaurants often display a sign "No MSG" which usually means they use sugar instead, to add flavor. We like to try a bit of both.
Tao Charcoal Burner - Made in Thailand
Found in most Thai homes, the "Tao" is a small and convenient way to cook outdoors, and it doesn't make much mess.
Used for generations, this clay oven is now more efficient than ever thanks to a new design.
Using very little charcoal, this cooker produces enough heat to stir-fry small or large woks, boil water, or barbecue meats. We're importing this from the innovator who is credited with the improved design.
RECIPE: Thai Wide Noodles In Thick Spicy Sauce, Ladna
We prepared this in two steps: first fry wide rice noodles until they're just starting to get crispy. Then a sauce is quickly made and poured over the noodles. The translation of Ladna in English is "Pour on the Face".
This has a touch of MSG which is optional but recommended here to get the optimal flavor.
