Satay
Ingredients:
1 teaspoon whole coriander seed
1 teaspoon whole cumin seed
1 Tablespoon chopped garlic
1 Tablespoon fresh grated ginger
2 Tablespoons Nam Pla (fish sauce)
1 Tablespoon curry powder
pinch turmeric powder
1/2 tablespoons coconut cream skimmed off the top of a can of refrigerated coconut milk
3 Tablespoons palm sugar
Method:
Toast the coriander and cumin seeds in a small cast iron skillet and then grind with a mortar and pestle. Place all the ingredients in a zipper bag with thinly slice pork loin or chicken pieces. Refrigerate overnight. Slide meat pieces on skewers and smoke or grill. Serve with peanut sauce and cucumber relish
Nam Jim Satay (Peanut Sauce)
Ingredients:
4 ounces of roasted (unsalted) peanuts without skins or a quarter cup of natural peanut butter (found in organic groceries-- no trans fat like the national brands)
4 cloves garlic, minced
1-2 chopped red shallots
2 Tablespoons Sambal Oeleck (red pepper and garlic paste)
1 teaspoon Nam Pla (fish sauce)
1/2 cup coconut milk
2 stalks lemon grass, peeled and mashed in to a paste (add a little of the coconut milk, if needed)
1 Tablespoon tamarind paste
1/4 cup palm sugar
2 Kaffir lime leaves, shredded, then mashed to a paste
lime wedges
Method:
First grind or crush the peanuts to a fairly fine powder and add the remaining ingredients to make a smooth paste. Each person squeezes the lime wedges to add juice to taste.
Cucumber Relish:
Ingredients:
1/4 cup white vinegar
1 teaspoon palm sugar
1/4 cup cucumber, finely diced
2 red shallots, finely diced
3 Thai chile peppers, thinly sliced
Combine the ingredients and refrigerate overnight.
Satay should be served with a small bowl of the peanut sauce and cucumber relish for each person.
