min

Thai Pork Satay (Moo Satay)

Name: Thai Pork Satay (Moo Satay)
Total time: 55 min
Ingredients: Pork tenderloin: 500 grams; Turmeric powder: 1/2 teaspoon; Coconut milk: 1/4 cup; Coriander seeds: 1 1/2 teaspoons; Lemongrass: 2 tablespoons; Cumin seeds: 1/2 teaspoon; Galangal: 1 teaspoon; White peppercorns: 1/4 teaspoon; Ground cinnamon: 1/8 teaspoon; Sugar: 1 teaspoon; Salt: 1/2 teaspoon; Roasted peanut: 1/2 cup; Red curry paste: 2 tablespoons; Coconut milk: 1 cup; Tamarind juice: 2 tablespoons; Fish sauce: 1 teaspoon; Sugar: 1 tablespoon; Salt: 1/2 teaspoon; Cucumber: 1/2 cup; Shallots: 2 bulb; Red chillies: 8; White vinegar: 1/2 cup; Sugar: 1/4 cup; Salt: To taste; Bamboo skewers: 20-30

Grilled pork with peanut sauce and cucumber pickle

Features:

Cuisine:

Thai

Use ready-made yellow curry powder if you prefer not to prepare from the scratch

Ingredients

Satay
500 grams Pork tenderloin
Marinade
1/2 teaspoon Turmeric powder
1/4 cup Coconut milk
1 1/2 teaspoons Coriander seeds
2 tablespoons Lemongrass
Chopped
1/2 teaspoon Cumin seeds
1 teaspoon Galangal
Chopped
1/4 teaspoon White peppercorns
1/8 teaspoon Ground cinnamon
1 teaspoon Sugar
1/2 teaspoon Salt
Peanut Sauce
1/2 cup Roasted peanut
2 tablespoons Red curry paste
1 cup Coconut milk
2 tablespoons Tamarind juice
1 teaspoon Fish sauce
1 tablespoon Sugar
1/2 teaspoon Salt
Cucumber Pickle
1/2 cup Cucumber
Quartered and sliced
2 bulb Shallots
Thinly sliced
8 Red chillies
Sliced
1/2 cup White vinegar
1/4 cup Sugar
To taste Salt
Additional
20-30 Bamboo skewers

Directions

Satay is Southeast Asian dish where the meat is seasoned, skewered on bamboo stick and grilled over the hot charcoal. Not only in Thailand, satay also can be found in Malaysia, Singapore and Indonesia. Pork, chicken and mutton are the meat that commonly used to cook as satay.

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Step 1

Mark as Complete

Trim off any fat on the pork meat, then slice them into 1/4 inch thick long strips.

Step 2

Mark as Complete

MARINADE

Using mortar and pestle to grind cumin seeds, coriander seeds and white peppercorns until very fine. Add in chopped galangal and chopped lemongrass into the mortar, continue grind until turns into a soft pulp.

Step 3

Mark as Complete

Whisk in the coconut milk, turmeric powder, ground cinnamon, salt and sugar. Stir until mix well.

Step 4

Mark as Complete

Pour the marinade over the pork, give a little massage. Cover and marinate for 3 hours in the fridge.

Step 5

Mark as Complete

PEANUT SAUCE

Grind the roasted peanuts in a food processor until fine. Add in red curry paste and continue stir.

Step 6

Mark as Complete

Pour in the coconut milk into a pot and heat it over medium heat, constantly stir until it's thicken.

Step 7

Mark as Complete

Add in the mixture of ground peanuts and red curry paste, tamarind juice and fish sauce. Continue stirring and bring to simmer until thicken. Taste and adjust the seasoning with sugar and salt as your preference.

Step 8

Mark as Complete

CUCUMBER PICKLE

Combine vinegar, sugar and salt in a pot and bring to boil. Stir and make sure the sugar completely dissolved. Remove from the heat and let it cool.

Step 9

Mark as Complete

Once it completely cooled, transfer to bowl or jar. Add in the cucumber, shallots and chilies. Cover and chill it.

Step 10

Mark as Complete

TO GRILL

Soak the bamboo skewers for half an hour. Thread the pork onto the skewers, lay on the tray and grill for 1 to 2 minutes on each side over hot charcoal. Once done, serve it with peanut sauce and cucumber pickle.

Comment
kris

777 Views
55 minutes
Medium

Ingredients

Satay
	500 grams Pork tenderloin
Marinade
	1/2 teaspoon Turmeric powder
	1/4 cup Coconut milk
	1 1/2 teaspoons Coriander seeds
	2 tablespoons Lemongrass Chopped
	1/2 teaspoon Cumin seeds
	1 teaspoon Galangal Chopped
	1/4 teaspoon White peppercorns
	1/8 teaspoon Ground cinnamon
	1 teaspoon Sugar
	1/2 teaspoon Salt
Peanut Sauce
	1/2 cup Roasted peanut
	2 tablespoons Red curry paste
	1 cup Coconut milk
	2 tablespoons Tamarind juice
	1 teaspoon Fish sauce
	1 tablespoon Sugar
	1/2 teaspoon Salt
Cucumber Pickle
	1/2 cup Cucumber Quartered and sliced
	2 bulb Shallots Thinly sliced
	8 Red chillies Sliced
	1/2 cup White vinegar
	1/4 cup Sugar
	To taste Salt
Additional
	20-30 Bamboo skewers