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These grilled pork skewers marinated with fragrant Thai spices and dipped in a creamy peanut sauce make for a succulent and delightful appetizer that everyone is sure to love.
Ingredients:
1 pound lean pork
2 teaspoons Dried Coriander Seed, roasted
1/2 teaspoon cumin seed, roasted
1 teaspoon Dried Galanga, finely chopped
1 tablespoon Frozen Chopped Lemongrass, thawed
1 teaspoon Turmeric Powder
1/4 teaspoon Ground Pepper
1 teaspoon salt
2 teaspoons sugar
1/2 cup Coconut Cream
Bamboo Skewers
FOR SATEH SAUCE
1/4 cup Red Curry Paste
2 cups Coconut Milk
1/4 cup sugar
1/2 cup roasted peanuts, ground
1/4 cup Tamarind Concentrate
1 teaspoon salt
FOR CUCUMBER SAUCE
4 cucumbers
2 shallots
1 red hot chili pepper
1/3 cup Distilled Vinegar
2 teaspoons sugar
1/2 teaspoon salt
1 tablespoon green coriander, chopped
Instructions:
1. Cut pork into thin slices, approximately 1 inch wide and 2 inches long.
2. In a stone mortar, grind the coriander seed, cumin, galanga, lemon grass, turmeric, salt, and pepper until finely ground. Add this mixture to the meat with sugar and coconut cream. Mix thoroughly, then set aside to marinate for 30 minutes.
3. Skewer the strips of meat lengthwise and grill over a medium charcoal fire, occasionally brushing the meat with the remaining marinade. Serve with Sateh and Cucumber Sauce.
FOR SATEH SAUCE
1. Mix peanuts and curry paste well.
2. Heat 1 cup coconut milk in a wok until oil surfaces. Add the peanut and curry paste mixture, stir to mix well. Then add the remaining coconut milk and reduce the heat. Continue to stir regularly.
3. Season to taste with sugar and tamarind juice. Also salt to taste if preferred. When the sauce has thickened, spoon into a serving bowl.
FOR CUCUMBER SAUCE
1. Wash the cucumbers and cut them in half length-wise. Cut across into thin slices. Also cut the shallots and chili into thin slices. Place cucumber, shallot and chili into a bowl.
2. Heat the vinegar, sugar and salt until the sugar has dissolved. Stir constantly. When the mixture has come to a boil, remove from heat. Once cooled, add to bowl. Garnish with coriander.
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