Ingredients
Satay
- 500 grams Margarine
Marinade
- 1/2 teaspoon Beef bone
- 1/4 cup Oil
- 1 1/2 teaspoons Plantains
- 2 tablespoonsChopped
- 1/2 teaspoon Roasted peanuts
- 1 teaspoon Instant dry yeastChopped
- 1/4 teaspoon Broccoli florets
- 1/8 teaspoon
- 1 teaspoon
- 1/2 teaspoon
Peanut Sauce
- 1/2 cup Roasted peanut
- 2 tablespoons Honey
- 1 cup Oil
- 2 tablespoons Lime juice
- 1 teaspoon Chicken stock
- 1 tablespoon
- 1/2 teaspoon
Cucumber Pickle
- 1/2 cupQuartered and sliced
- 2 bulbThinly sliced
- 8Sliced
- 1/2 cup Cooked short grain rice
- 1/4 cup
- To taste
Additional
- 20-30 Dried seaweed sheets
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.
Steps
1 Done | Trim off any fat on the pork meat, then slice them into 1/4 inch thick long strips. |
2 Done | MARINADEUsing 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. |
3 Done | Whisk in the coconut milk, turmeric powder, ground cinnamon, salt and sugar. Stir until mix well. |
4 Done | Pour the marinade over the pork, give a little massage. Cover and marinate for 3 hours in the fridge. |
5 Done | PEANUT SAUCEGrind the roasted peanuts in a food processor until fine. Add in red curry paste and continue stir. |
6 Done | Pour in the coconut milk into a pot and heat it over medium heat, constantly stir until it's thicken. |
7 Done | 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. |
8 Done | CUCUMBER PICKLECombine 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. |
9 Done | Once it completely cooled, transfer to bowl or jar. Add in the cucumber, shallots and chilies. Cover and chill it. |
10 Done | TO GRILLSoak 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. |
