Influenced by Java and Sumatra in Indonesia, Satay is a dish of grilled meat. The dish is popular throughout the region and countries around the world. Muslim Thais prefer Satay made from beef or goat while Buddhist Thais prefer pork.
Nutrition
Pork is a source of protein, fat and phosphorus. The peanuts in the dipping sauce contain essential proteins which the body can absorb easily, along with fat, amino acids, methionine and vitamins A, B, and K.Ingredient
300 grams pork, cut into bit-size pieces
½ tsp. minced galangal
1 tsp. chopped lemongrass
2 grams turmeric powder
½ tsp. roasted coriander seed powder
¼ tsp. roasted cumin powder
40 grams coconut cream
½ tsp. salt
60 grams sweetened condensed milk
Skewers
Ingredients for the dipping sauce
110 grams coconut cream
110 grams coconut milk
10 grams gaeng kua curry paste
10 grams massaman curry paste
½ tsp. roasted coriander seeds
¼ tsp. roasted cumin powder
2 each cardamoms
½ tsp. turmeric powder
60 grams ground roasted peanuts
30 grams palm sugar
½ tbsp. tamarind juice
½ tsp. salt
Ingredients for the side dish
½ cup sugar
½ cup vinegar
½ tsp. salt
100 grams sliced cucumber
20 grams sliced red shallots
20 grams sliced chee fah chilies
How-to
1. Clean the pork and cut it into bite-size pieces.2. Pound the galangal, lemongrass, turmeric, coriander seeds and roasted cumin powder in a mortar. Add some coconut milk and mix well.
3. Add salt, the rest of the coconut milk, and the sweetened condensed milk, and stir. Marinate the pork in the mixture for 30 minutes before putting the pieces on the skewers.
4. Grill over medium fire. Sprinkle the coconut milk over the skewered pork while it’s cooking. Serve with the satay sauce and the side dish.
Directions for the satay sauce
1. Boil the coconut cream until the oil separate and rises to the top. Add the curry paste and continue cooking until the sauce gives off an aroma. Add the coriander seeds, cumin powder, and turmeric powder and keep stirring. Gradually add the coconut milk.
2. When the sauce comes to a boil again, add the palm sugar, salt, tamarind juice and make sure the palm sugar dissolved. Add peanuts and stir until peanuts are soft. Add the cardamom, and continue stirring until thick. Remove from the heat.
Directions for the side dish
1. Mix the sugar, salt and vinegar together and cook over low heat. Bring to a boil and cook until everything is dissolved. Then remove the pot from the heat and let it cool down.
2. Place the sliced cucumber, shallot and chilies in a serving bowl.
3. Pour the dissolved ingredients over the top of the vegetables.
Tips
1. Marinate the meat until it’s tender, and once on the grill, don’t let the pork dry out, keep sprinkling it with the marinade to keep the meat moist.
2. The satay sauce has to be thick enough to adhere to the meat when dipping.
3. Don’t pour the hot dressing on the top of the vegetables. The heat will wilt the vegetables.
4. Use only fresh vegetables and ingredients for the side dish. Vegetables become less crispy if they remain in the liquid a long time.
