Thanks for these two recipes Mick.  I will cook them when the weather sorts itself out.  I'm still suffering from last Sunday's cook up when I nearly froze to death in the garden.   They are filed safely filed away an in hard copy.   Many thanks.
PS.  There's plenty of wifi in Thailand so look forward to many reports back,



Mr. Punter

Very astute Mr. Mickdabass.... The truth is I wasn't very happy with the flavour back then except one time when it was amazing, although the pictures couldn't share that! I tried and tried again, got very pi...ed off with myself for not making a note of the "one time perfect Satay" then promptly GAVEUP until I found this site which inspired me to try again, and I'm glad I did...   I think I got I right on the first attempt.  As they say:  if at first you don't succeed, try, try again (but have a long break in between to clear the head! Lol). 
Re: going to Thailand... Well jel mate.  Where abouts you going?  Have you seen the new chef on here from the  "curry shack"
I hope you find a local to extract the recipe for the Yellow Thai Satay marinade !  I'm so serious about it that if sweet talking, blackmail or thumb screws don't work then I'm prepared to go 50/50 with you on backhander!!!   


Mr. Punter

Hi Pinararoy

I am new here too and just trying to find my feet...  I have been cooking mostly dry Tandoori food which I have a couple of years experience with and some great results but now I wish to cook wet dishes hence I joined this website.  I have found it a good help in both new knowledge and in confirming many thoughts & ideas I had swimming around my head!. I wish you all the best and I'm sure you'll get all the help etc you'll need to achieve the results you hope for. 
Now I need to change the line of thought for a moment and ask If you have discovered a good reliable recipe for the marinade required for "Chicken Donna" ?  In the UK the Kebab shops sell the most amazing Chicken Donnas and I'm trying to replicated it.  I'm using my Tandoor which has its issues with this  cooking style ie. The whole Donna gets cooked at the same time etc which I don't mind because I only cook this for 10 or so people at a time so it goes in one sitting. Another one is the amount of juices coming out of the meat can put the coals out or kill your Lava rocks so thought etc is needed there.  But it's the recipe for the marinade that I'm really after?  Any help would be appreciated.  Out of interest I can buy a 5 kilo Chicken or Lamb Donna from JJ Foods in St. Paul's Cray for ?20.00 but want to make my own.....   


Mr. Punter

Michael T - all went good this end but now would love to cook your suggestion.  If you get a chance to whack over the recipe for the two you mentioned ie:
David Thompson & Andy Ricker I'd be grateful....  Presuming you have time between building that monster party house in your garden!  It looks like it's gonna be fantastic... Good on ya mate... I'm well jel....   


Mr. Punter

Thanks for the info all... Cheers


Mr. Punter

I'd need more than a bum squirter if I'd eaten a dozen spoonfuls of that...   Ouch!


Mr. Punter

Out of interest Chewy,  what are you diluting your tomato pur?e with?  Water I'm guessing!  I feel I might be starting to get a bit crazy now I'm asking these sort of questions...  Lol. But I still want to know.   Cheers. 


Mr. Punter

Fantastic dish mate and cheers for putting the recipe down there too. Looks great!   I can't wait to find time to get cookin it....  I'm starving now!! 


Mr. Punter

Too early for me... I was looking a the new one.  Just checked out your "big bertha" ...  Bit of elbow grease & a few quid and I'm sure she'll be good! 


Mr. Punter

Saves going to the gym....   Looks like it's got a new burner.  Should save a few quid.  What's the condition of the clay? 


Mr. Punter