Sunday, April 22, 2007
Pork Satay with Peanut sauce
1 tablespoon of curry powder
1 teaspoon of turmeric
1 tablespoon of palm sugar
2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon of olive oil
1/2 kilo of boneless pork loin, cut into 3 inch long by 1 inch wide by ¼ inch thick strips
bamboo skewers, soaked in water for a few hours
1 cup of thick coconut cream
Combine curry powder, turmeric, palm sugar, fish sauce, lime juice and oil.
Toss pork strips with marinade.
Thread 3 or 4 pork strips onto the skewers, weaving in-and-out, sideways, in a ribbon fashion.
Marinate for 30 minutes or longer.
Brush strips with thick coconut cream.
Place (brushed side down) over hot coals for 1 to 2 minutes or until charred and cooked.
Turn over, brush with coconut cream and grill until cooked.
Serve with Peanut Sauce.
Peanut Dipping Sauce
4 ounces of freshly roasted, unsalted, peanuts
3 to 4 cloves of garlic, chopped
1 ounce chopped onion
1 to 2 tablespoon red or Massaman curry paste
1 teaspoon fish sauce
8 tablespoons coconut milk
4 to 6 teaspoons lime juice, to taste
2 to 3 teaspoons brown sugar
First grind or crush the peanuts to a fairly fine powder.
Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce.
If the sauce is too thick, you can thin it with a little chicken stock.
Now add the lime juice, tasting as you progress to check the balance of flavors is correct.
Use red curry paste with beef or pork satay, Massaman with chicken. If you are doing shrimp satay then use half the quantity of Massaman paste.
Aa Jaad - Cucumber Pickle
1/4 cup of rice vinegar
2-3 medium cucumber, peeled
½ cup red onion, thinnly sliced
cilantro leaves, roughly chopped
1 small fresh red or green chili
1 tablespoon of sugar
a pinch of salt
a dash of black pepper
In a medium bowl, stir vinegar, sugar, salt, and pepper until sugar & salt are dissolved. Keep it aside to cool down.
Cut cucumber roughly.
Add cucumber, red onion, cilantro and chili into vinegar dressing; toss until combined.
Cover and marinate in the refrigerator for 3 hours, stirring occasionally.