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Thai Pork Satay, "Moo Satay"

Source of Recipe

http://importfoods.com/


Recipe Introduction

The satay can be made with beef, pork, chicken or shrimp. Note: use red curry paste with beef or pork satay, massaman with chicken. If you are doing shrimp satay then use half the quantity of massaman paste.

List of Ingredients

Ingredients for pork and marinade:
1-2 lbs pork tenderloin, each tenderloin cut in half and sliced into 1/4" thick pieces lengthwise so that you end up with strips
4 tablespoons lemongrass water (see recipe instructions below)
5 tablespoons thin soy sauce
1/2 teaspoon salt
1 tablespoon sugar
1 14 oz can coconut milk*
1 teaspoon turmeric powder
1/2 tablespoon Thai curry powder
1 teaspoon baking soda

Ingredients for basting liquid:
Remaining coconut milk from above
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon turmeric powder

ingredients for Thai-style Peanut Sauce, "Nam jim satay:
4 ounces of roasted (unsalted) peanuts (can substitute an equal weight of peanut butter)
3-4 cloves garlic, chopped
1 ounce chopped onion
1-2 tablespoon red curry paste
1 teaspoon fish sauce
8 tablespoons coconut milk
4-6 teaspoons lime juice (to taste).
2-3 teaspoons palm sugar.




Recipe

Method for pork marinade:
Thinly slice 1 stalk of fresh lemongrass, put in a bowl, then pour 1/2 cup boiling water over it. Remove 4 tablespoons of the water and set to cool.

For the can of coconut milk, don't stir it up, and some will have a thicker consistency. Measure 1/3 cup of the thicker part for the marinade. You will use the thinner part for your basting liquid below.

In a mixing bowl, combine the lemongrass water with the coconut cream, and the other ingredients. Mix well, then add the pork, and refrigerate for 1 hour or more. A freezer bag works well.

Method for basting liquid:
Combine the four ingredients, mix well, and set aside.

Method for the peanut sauce:
First grind or crush the peanuts to a fairly fine powder (or use peanut butter). Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct.

Preparing And Serving Your Pork Satay:
Cook the marinated pork skewers over charcoal, constantly basting them with the basting liquid. Serve together with the satay peanut sauce.