For For Marinade

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic For For Marinade to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing For For Marinade, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 1/2 tb lemon grass thinly sliced (use only t
• 1 tb galanga (kha) minced
• 2 tb red onions minced
• 1 1/2 tb garlic minced
• 2 tb ground coriander seeds
• 1 tb indian yellow curry powder
• 1 tb kaffir lime leaves finely chopped
• 2 1/2 tb sugar
• 1/2 ts salt
• FOR PEANUT SAUCE
• 7 medium seeded dried chilies soaked in warm water unti
• 1 1/2 ts galanga (kha) minced
• 2 tb cilantro roots minced
• 1 1/2 tb lemon grass finely chopped
• 2 1/2 tb garlic minced
• 3 1/2 tb red onions chopped
• 1 ts ground coriander seeds
• 1 1/2 ts thai shrimp paste
• 5 c medium consistency coconut milk
• 1/3 c creamy peanut butter (do not use peter pan)
• 1/4 c sugar
• 3 1/2 ts salt

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Instructions In a blender or food processor, grind the listed ingredients, from lemon grass to salt, finely

Step 2: Technique & Execution

Mix with the meat (wear latex gloves to do this, it stains) and marinate for 1 hour

Step 3: Technique & Execution

Place meat strips on BGMB90B Reply 77 of Note 1 BOARD: FOOD AND WINE BB TOPIC: FOOD SOFTWARE SUBJECT: R-MM THAI AND VIET R TO: BGMB90B ELAINE RADIS DATE: 07/16 FROM: BGMB90B ELAINE RADIS TIME: 1:48 PM Thai Satay Yield: 0 Servings Ingredients 1 lb boneless chicken meat (breast is be skin removed 1 1/2 tb curry powder 1/2 ts salt 1 tb sugar 1/2 c coconut milk 1 tb rice vinegar (or other mild vinegar 1/2 c coconut milk 20 bamboo skewers (about 5 inches long Instructions Skin the chicken, wash it, and pat it dry

Step 4: Technique & Execution

Cut the meat into 1/8 by 1 x 4-inch pieces

Step 5: Technique & Execution

Cut the skin into 1-inch squares (I don't bother with the skin)

Step 6: Technique & Execution

Mix the curry powder, salt, and sugar