Satay… did someone say satay?
The January 2010 Daring Cooks challenge was hosted by Cuppy of Cuppylicious and she chose a Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.
(thankfully it was pork satay and not anything like we saw for sale in Laos)
1. Use any meat or tofu you like.
2. Serve satay as an appetizer, side dish or main course.
3. Skewer or no skewer, your call.
4. Pan fry, grill, or broil, also your call.
5. Alternative recipe below for faster marinade.
6. Alternative recipe below for peanut allergies.
7. You don’t have to use turmeric if you don’t have it.
8. Marinate (verb) – to steep (to wet thoroughly in or with a liquid; drench; saturate; imbue) in a marinade before cooking.
The required part of this challenge was to marinate.
Pork Satay with Peanut Sauce
Satay Marinade – Ingredients
1/2 small onion, chopped
2 garlic cloves, crushed
1 T ginger root, chopped (optional) (2 cm cubed)
2 T lemon juice (1 oz or 30 mls)
1 T soy sauce (0.5 oz or 15 mls)
1 tsp ground coriander (5 mls) (I didn’t have any on hand so used some chopped, frozen stuff I had on hand)
1 tsp ground cumin (5 mls)
1/2 tsp ground turmeric (2-2.5 mls)
2 T vegetable oil (or peanut or olive oil) (30 mls)
1 pound of pork (loin or shoulder cuts) (16 oz or 450g)
1a. Cheater alert: If you have a food processor or blender, dump in everything except the pork and blend until smooth. Lacking a food processor, chop onions, garlic and ginger finely then mix it all together in a medium to large bowl.
2a. Cut pork into 1 inch strips.
3a. Cover pork with marinade. You can place the pork into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.
NB: If you’re grilling or broiling, you could definitely brush once with extra marinade when you flip the skewers.
Peanut Sauce – Ingredients
3/4 cup coconut milk (6 oz or 180 mls)
4 Tbsp peanut butter (2 oz or 60 mls)
1 Tbsp lemon juice (0.5 oz or 15 mls)
1 Tbsp soy sauce (0.5 oz or 15 mls)
1 tsp brown sugar (5 mls)
1/2 tsp ground cumin (2.5 mls)
1/2 tsp ground coriander (2.5 mls)
1-2 dried red chilies, chopped (keep the seeds for heat)
1. Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well.
2. Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.
3. All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.
This was – just ok. It turned out as it was supposed to (I have eaten many a satay in my time!) but we both found the flavours a bit cloying. The peanut sauce was fairly strong and overpowered the ginger etc… in the marinade – we served it in small bowls on the side and just dipped the meat.
In its favour, it was a nice light dish on the tails of our cheese and wine-laden trip to France so for that, we were thankful! It was also a great reminder about what a fabulous TECHNIQUE marinading is – especially for tough cuts of meat (we used pork shoulder), so thanks for that Cuppy!