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Thai Pork Satay (Moo Satay)

Thai Pork Satay (Moo Satay)

Grilled pork with peanut sauce and cucumber pickle

Features:
  • Spicy
Cuisine:

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

Ingredients

  • Satay

  • Marinade

  • Peanut Sauce

  • Cucumber Pickle

  • Additional

Directions

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

Step 2
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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
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Whisk in the coconut milk, turmeric powder, ground cinnamon, salt and sugar. Stir until mix well.

Step 4
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Pour the marinade over the pork, give a little massage. Cover and marinate for 3 hours in the fridge.

Step 5
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PEANUT SAUCE

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

Step 6
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Pour in the coconut milk into a pot and heat it over medium heat, constantly stir until it's thicken.

Step 7
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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
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Once it completely cooled, transfer to bowl or jar. Add in the cucumber, shallots and chilies. Cover and chill it.

Step 10
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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.

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Crispy Vietnamese Rice Pancake
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Braised Chicken Feet in Black Soya Sauce
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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

Nutritional information

345
Calories
16.4 g
Total Carbohydrate
15.2 g
Total Fat
37 g
Protein
previous
Crispy Vietnamese Rice Pancake
next
Braised Chicken Feet in Black Soya Sauce

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