This is the most popular appetizer in Thailand, a very fun street food for both Thais and Westerners. It’s common to find vendors on the sidewalk grilling the pork, especially near the market place. One day at my parents’ house a group of American friends ate 5 kilograms of my mom’s pork satay! This is traditionally a pork dish but chicken is an excellent substitute.
1 Pound pork loin or butterfly pork
1 cup coconut milk
2 tsp turmeric powder or 1 tbsp fresh turmeric
1 tsp curry powder
1 Tbsp sugar
3 Tbsp light soy sauce
Soak skewers in water for 15 minutes to prevent burning
Slice pork into ¼ inch thick long strips
Mix the rest of the ingredients in a mixing bowl
Add pork strips into mixing bowl and marinate for at least one hour
Put pork on skewers
Grill or broil for 3-4 minutes each side until done. Serve with satay sauce, cucumber relish, and grilled bread or toast. Garnish with tomato rose and cilantro. Serves 8-10 people.
Serving tip: no need for utensils; use the skewer to pick up cucumbers
Note: You can marinate the meat overnight and put it on skewers in the morning.
Satay Sauce (Naam-jim-satay)
1 Can coconut milk
½ tsp ground coriander
2 Tbsp red curry paste
3/4 tsp salt
5 Tbsp sugar or palm sugar
1 Tbsp tamarind juice
½ cup ground peanuts
Heat coconut milk over medium heat until bubbly. Add curry paste and coriander to milk, stir until blended. Add seasonings, stir, and add ground peanuts; cook for five more minutes.
Taste to see if flavor is the way you like; add more sugar, salt, tamarind as desired
Note: To make tamarind juice mix one portion of tamarind pulp to two portions of water, mix well, and strain the pulp. Satay sauce may be stored in the refrigerator for up to two weeks. Yields 1 ½ cup.
Cucumber Relish (Ah-jahd)
1 large Shallot
1-2 jalapeno peppers (red and green)
¼ cup white vinegar
¼ cup sugar
½ tsp salt
Mix vinegar, sugar, and salt in a bowl until sugar is dissolved. Peel cucumber, cut lengthwise quarterly and then slice thinly vertically. Slice shallots and jalapenos. Put everything in serving bowl. Yields 2 ½ to 3 cups.
Note: Vegetables may be cut in advance but wait until serving to add to the vinegar mixture.
Check out Great Day on our Facebook Fan Page