Satay
Print This Recipe
This recipe is how Satay is traditionally made in Thailand.
INGREDIENTS
1/2 teaspoon tumeric
1 teaspoon sugar
1 pound pork, sliced into thin strips about 1/4-inch thick
1 pinch ground black pepper
1/2 teaspoon cumin
1/2 cup coconut milk
Bamboo skewers
1 teaspoon sweet condensed milk, optionalSoak bamboo skewers for at least 1/2 hour in water to keep the ends from burning when being grilled.
Slice the pork into thin 1/4-inch thick strips that will fit onto the skewers. Grind the cumin and black pepper together. Add cumin, black pepper, tumeric, sugar, sweet condensed milk, and coconut milk to the sliced pork. Mix well to coat the pork with the marinade. Marinate for at least 1/2 hour or overnight. For a shorter marinating time, massage all the seasonings into the sliced pork for a couple of minutes.
Thread the pork onto the bamboo skewers. (When you get the skewers at a restaurant, the meat is normally stretched out flat. While this looks nice, I find that stuffing the skewers gives me a moister, tastier result that is tenderer than when it is stretched tight.)
Grill and serve with Peanut Sauce and Cucumber In Vinegar.
Makes 2 servings
NOTES - You can omit the sweet and condensed milk if you wish.
In Thailand, the Satay is grilled on a rectangular, narrow charcoal grill that fits just 1 row of Satay. The charcoal has been burning for a while. It is hot, but not flaming. There should be ashes covering the charcoal so that the Satay can be cooked evenly without burning.