This recipe was so easy to make. Most of the downtime was in the marinade. I LOVE satay, so was really glad to be making this. It was sad I couldn’t grill or BBQ the finished product, but a flash in the fry pan did get a good char or caramelization on the outside of the meat. I used beef and pork as I wanted to sample the satay in a variety of meats. I would have used some chicken or lamb as well, but my extra money this month went to preparing for and buying lots of toys and treats for my new puppy Jet:
He is very young and a very good boy, but is noisy at the moment when he’s on his own 😦 breaks my heart to go to work. He did enjoy the trimmings of raw pork and beef from the prep work of this recipe.
So I chopped and pounded the marinade out in my motar and pestle, and used the zip lock bag method to marinate the meat over night. Easy peasy. The satay sauce I cheated on, couldn’t be bothered to pound up more corriander and cumin seeds, so it was a bit less spiced. But the peanut sauce was just wonderful. I was so glad I made rice to mop up the delicious sauce. I can’t wait to eat some re-heated rice smothered in more left over satay sauce (I was being a healthy girl and decided, tho delicious it would be, not to drink the rest of the satay peanut sauce).
Here is the delish dish, served with boiled salted rice, mixed lettuce, and some tinned beetroot, to give a nice tart contrast to the creamy satay sauce and spiced meats.
I would like to try putting more chilli in the recipe next time and using proper satay sticks, but they proved impossible to find! What section are they in people? I looked everywhere! Could supermarkets be less well laid out?
Anyhow, I recommend the recipe to you, go have a lush summer treat on the barbie:
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)
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. If you have a food processor or blender, dump in everything except the pork and blend until smooth. Lacking a food processor, I prefer to chop my onions, garlic and ginger really fine 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.
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 all together. I didn’t use spices or sugar in my sauce, and it tasted just fine. You may have to whisk to get the peanut butter evenly through the sauce.