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Originating in Indonesia, satay are
skewer of meat marinated with spices and grilled quickly over
charcoal. It's street food at its best, prepared by vendors with
portable grills who set up stalls at every street corner and market
place. You can make satay with chicken, lamb, beef. Serve with Satay
Sauce and Cucumber Relish.
Ingredients
- lean pork - 450g/1 lb
- ground turmeric - 5ml/1 tsp
- ground cumin - 5ml/1 tsp
- medium curry paste - 15ml/1 tbsp
- lemon grass - 1 stalk, chopped
- garlic - 3 cloves, chopped
- coconut cream - 60ml/4 tbsp
- root ginger - 5ml/1 tsp, grated
- granulated sugar - 5ml/1 tsp
- fish sauce - 30ml/2 tbsp
- oil
- wooden satay skewers - 20
For the sauce
- chicken stock - 120ml/4fl oz/½
cup
- coconut milk - 250ml/8fl oz/1
cup
- tamarind juice - 30ml/2 tbsp
- red curry paste - 30ml/2 tbsp
- fish sauce - 15ml/1 tbsp
- crunchy peanut butter - 75g/3 oz
- salt - 1 tsp
- brown sugar - 45ml/3 tbsp
Method
- Cut the pork thinly strips. Mix
together the cumin, turmeric, lemon grass, ginger, garlic, fish
sauce, sugar, coconut cream and medium curry paste.
- Pour the mix over pork and leave
to marinate for 2 hours.
- Meanwhile, make the sauce. Heat
the coconut milk over a medium heat, and then add the chicken
stock, sugar, peanut butter and red curry paste.
- Cook and stir mixture until
smooth for 5-6 minutes. Add the fish sauce, tamarind juice and
salt to taste.
- Thread the meat on the skewers.
Brush the meat with oil and then grill over charcoal for 3-4
minutes, turning occasionally until cooked. Serve with satay
sauce. Makes about 20.
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