Gai Gor Raeh or Thai southern style grill chicken skewers

This Thai southern style grill chicken skewers or Gai Gor Raeh, is originally from Malay or Melayu ethnic who are inhabiting the Malay Peninsula including the southernmost of Thailand, Malaysia, Singapore, Indonesia, and Brunei.

This dish is not a common and well known dish in other parts of Thailand, it is not like satay which is very similar, they both are from the same region and has similar process and flavour. Malay or Melayu ethnic’s food has very strong Indian and Arab food influence.

In general, majority of Thai people have very little knowledge and understanding about Malay ethnic’s culture, believes and language, except the unrest situation in that part of Thailand on media, even myself who were born, and raised and lived, there until my late teen. Is it because the differences of believes, cultures and languages?!  It is the nature of human to try to protect their ethnicity by dividing themselves from the others but it is too bad to reduce the chances to learn from each other.

Thai government and local leaders from different groups and believes are trying to solve the conflicts that have been occurred for a long time and hope to bring peace to the region.

I admit that I know only few dishes from Malay ethnic’s food. One of them is a rice dish called Khao Yum. Khao Yum is my favourite dish; I will have it every time when I visit my hometown. It is interesting and yummy dish. I will write this original real Khao Yum dish (recipe) after I go to visit my hometown next time.   





Gai Gor Raeh or Thai Southern Style Grill Chicken Skewers

 *** Mild hot

Curry Marinade * this recipe is for 3 kg meat.

Ingredients

8                      Shallots

12 ea.               dried red chillies (4-5 inches long chillies, it’s not very spicy chilli) soak in warm water until soft- remove seeds.

6                      cloves   garlic

2 tsp.                Turmeric powder

3 tsp.                Coriander seeds

1 can                (560 ml ) coconut milk

1 tbsp.              Lime juice

1 tsp.                Cinnamon powder

1 tsp.                Cumin powder

3 tsp.                Shrimp paste, roasted (wrap in foil and roast on the heat)

1 can                (114 g) red curry paste

3 cakes.           Palm sugar

1 cup.               Water

2/3tsp               Salt

2tbsp                fish sauce

Instruction

Curry Marinade

1. Puree everything in a blender except the palm sugar.  Put in a pot, add palm sugar, and heat until boiling.  Add salt and fish sauce to taste. Remove from heat. Lets it cool, pour the marinade over the meat (cut 1½ inch chunks). Mix thoroughly – leave in the fridge over night.
2. Thread the meat onto the skewers- ready to grill (on charcoal, broil in the oven or pan grill.) Serve with Ah-Jad or cucumber pickles (see recipe below).

 

Ah-Jad or Cucumber Pickles

Ah-Jad is a side dish. Many different grilled meant dishes from Southern Thailand or Malayu ethnic will serve with this side dish, including Satay. It is basically a pickle dish.  

Ah-Jad

Ingredients

1               Cucumber, cut into quaters lengthwise and slice into ¼ inch thick.

3               Shallots, slice thin

1- 2          Jalapeno pepper, slice thin

Coriander

Salad Dressing

1 cup         Sugar

1¼ cup        White vinegar

1¼ tsp          Salt

Instruction

1. In a high-sided saucepan over medium – medium high heat, bring white vinegar, sugar and salt to a boil for 6 - 8 minutes or until the liquid turn into syrup-like. Remove from heat and lets it cool.
2. Combine cucumber, shallots and jalapeno in a bowl. Pour the dressing on the top and mix well. And garnish with coriander. Serve as a side dish with Gai Gor Raeh or Satay.