mouse mentioned this dish in passing and Moo Satay is one of my all time favorites so I had to try it out myself. Unfortunately, I went with a recipe I knew didn't look right for my first attempt and the results were ~fine~ but not an authentic satay.
This time I trusted my instincts and just went with my typical marinade and sauce and just swapped the pork for firm tofu that I pressed for 30 minutes.
MARINADE:
1/2 cup coconut milk
1 teaspoon fish sauce
1 teaspoon brown sugar
1/2 teaspoon ground cumin
112 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 pound lean pork FIRM TOFU
(Mix, combine with protein, cover, refrigerate for 1 to 2 hours. After, I sliced the tofu into thick pieces and baked them at 425F for 20 minutes on each side.)
SPICY PEANUT SAUCE:
1/2 cup coconut milk
2 tablespoons Red Curry Paste
1/2 cup chunky-style peanut butter
1/2 cup chicken stock
3 tablespoons palm sugar or brown sugar
2 tablespoons Tamarind Liquid or freshly squeezed lime juice
1 tablespoon fish sauce
1/2 teaspoon salt
"To prepare the sauce, warm the coconut milk in a small saucepan over medium hear. String occasionally, heat the milk until it reaches a gentle boil and tiny beads of oil glisten on the surface, about 5 minutes. Add the curry paste and stir occasionally until it dissolves into the coconut milk and releases its fragrance, about 3 minutes. Add the peanut butter, chicken stock, and sugar and cook gently until the sauce is smooth, about 5 minutes. Remove from the heat and season with tamarind, fish sauce, and salt. Taste and adjust for a pleasing balance of sweet, sour, and salty. Cool to room temperature."
CUCUMBER PICKLES (not pictured):
1/2 cup white vinegar
1/2 cup water
1/2 cup sugar
1 teaspoon salt
6 small cucumbers or 1 large hothouse cucumber or Japanese cucumber
3 tablespoons coarsely chopped shallot or purple onion
1 teaspoon finely chopped fresh hot chili
1 tablespoon finely chopped dry-roasted peanuts
A few fresh cilantro leaves
"To prepare the pickle, combine the vinegar, water, sugar, and salt in a small saucepan over medium heat. Bring to a gentle boil, stirring to dissolve sugar and salt. Remove from the heat and cool to room temperature. Just before serving time, peel the cucumbers, slice them crosswise about 1/4 inch thick, and cut the slices in half. Combine the cucumber slices with the vinegar dressing, shallot, and chilies and divide between 2 serving bowls. Sprinkle each serving with peanuts and garnish with a few leaves of cilantro."
Recipe from: Real Thai: The Best of Thailand's Regional Cooking
Jun 10, 2024
Related Recs
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1/2 cup - coconut milk
2 tbsp - red curry paste
1/2 cup - crunchy peanut butter
1/2 cup - stock
3 tbsp - palm or brown sugar
2 tbsp - tamarind liquid or fresh squeezed lime juice
1 tbsp - fish sauce
1/2 tsp - salt
Stirring occasionally, heat coconut milk of medium heat until gentle boil and tiny beads of oil glisten on the surface. Add curry paste. Stir to dissolve and wait until it releases its fragrance. Add peanut butter, stock, and sugar. Stir until smooth. Remove from heat and add tamarind/lime, fish sauce, salt. Adjust balance of sweet, sour, salty as needed. Cool to room temperature.
Put it on anything and everything. Even HOT DOGS. Rec inspired by renott's tofu recipie
Apr 3, 2024
• freeze block of tofu
• thaw block of tofu
• chop tofu and marinate in dry rub for chicken (with olive oil for lubrication) for about 4 hours
• bake tofu @ 350 for 40 minutes, flipping halfway
• start making peanut sauce from linked page
• boil water and make rice noodles
• add some kimchi, tofu, noodles to bowl
• drown with peanut sauce
It’s getting me through
Apr 3, 2024
🤩
1 // DUBU JORIM
drain, pat dry, cut into squares, salt, set aside. finely dice jalapeno, yellow onion, garlic - mix with soy sauce, fish sauce, sesame oil, sugar, gochugaru, bit of water. fry the tofu til golden brown on both sides, add the sauce. garnish with green onions.
2 // AIR FRY CRISPY TOFU
drain, pat dry, cut into cubes, place cubes in a large mixing bowl. add garlic powder, onion powder, paprika, honestly whatever else you feel like, splash of soy sauce, nutritional yeast OR cornstarch (the nutritional yeast does add a nutty cheesyness to it though). make sure the tofu is evenly coated. air fry at 400 for 10 mins, shake it, another 10 mins, shake it, and then another 5 ish (just keep an eye on how crispy it’s getting and stop when it’s to your preference). eat as snack or as salad topping!
3 // LAZY & ODEN STYLE
drain, pat dry, cut into cubes. in a pot, add water (however much you want to make as soup), instant dashi broth, fish cakes, maybe some chopped napa cabbage, and the tofu. eat when everything is boiling.
Apr 22, 2024
Top Recs from @lucius
Alright y'all, standards have gotten a little lax around here and rec quality has taken a dip (I'm including myself in this). Here are some pointers for High Rec Standards.
ANATOMY OF A REC:
TITLE—This is the rec or recommendations. This is NOT a lead in. Type exactly what you're recommending here. What appears in the Title should finish this sentence, "I recommend _____."
BODY—This supports the rec and anything goes. Supporting statements, supporting essays, additional recs, you can get silly, you can pontificate. You can do anything you want. Except putting the main rec down here. Where does it go? That's right. In the Title 👆
IMAGE—No rules. Add one to preference. It can be relevant or a non sequitur.
LINK—I highly recommend links but it's not as important as the Title or Body. If you are recommending something that has an online presence (music, movies, websites, products, etc.), Piffies want to click on it immediately. Don't make us google. Be kind a leave a link.
EMOJI—No rules. Express yourself.
ANTI-RECS:
They exist and they are valid recs. "Anti-Rec: _____" clearly communicates this is something best avoided. But a better way format this type of Rec is to use a modifier or verb that flows with "I recommend _____." Ex. I recommend... Not Eating Tacks, Avoiding Area X, Leaving Off the Anchovies, etc.—(Formatting Anti-Recs this way first recommended by tyler the Creator)
ANATOMY OF AN ASK:
TITLE—This is the question or topic of the Ask. Asks can solicit advice or start a discussion. You have some flexibility here because the Ask is expected to be expounded upon in the body if it needs more context. Just be clear. Again, this is not a lead in. Be direct and ask the question or state the topic.
BODY—Provide more context. Narrow the recommendation field. Add relevant links. Remember, the Ask goes in the Title 👆
EMOJI—No rules. Express yourself.
ANSWERING AN ASK—Recs on Asks can break style as dictated by the Ask. If the Ask is looking for Recs, give Recs following style. If it's asking for opinions, give your opinion. Asking for links? Give links! Respond however you would respond some someone IRL. Asks start a conversation so you can be more conversational. But keep in mind that these Recs will appear in the main feed. So where you can maintain Rec style, do so.
Example: WHAT’S YOUR CURRENT LETTERBOXD TOP 4?
A response to this with High Rec Standards would look something like this:
TITLE—Lists your current Letterboxd top 4. You are recommending these four movies.
BODY—Free reign here. Drop your Letterboxd @. Talk about the movies. Make a quip. Emoji. Relevant links. Nothing.
IMAGE—Optional. Screenshot of your top four. Frame from a movie. Dealer's choice.
LINK—Add your Letterboxd profile only if you want to be found.
EMOJI—Whatever. But it'd be nice if it was relevant.
DISCLAIMER:
This is a living community document! These are only my recommendations for a foundation. Debate and Discussion of proper style are Encouraged. Any editions and changes to the PI.FYI STYLE GUIDE will be notated with attribution.
Changelog:
07.26.2024—Clarified a Rec is not limited to one recommendation. Recs can recommend multiple things. Thanks to shegoestoanotherschool for identifying the issue. / Added guidance for Anti-Rec format.
02.11.2025—Moved SpongeBob Bubble Blowing Technique video link from the top level into the body ("some pointers") so the embed wouldn't override the High Quality instructional graphic.
Jul 25, 2024
🐸
This combo has just been here the whole time?!
Feb 6, 2025
🥯
i will eat one every day i do not give a fuck anymore
Jan 30, 2024