It is the variety of spices that go into marinating the meat that gives satay the special flavour. Grilling the meat over an open charcoal fire gives the satay the added smoky flavour.
I am doing this dish at home, so I skip the skewers and just grill the meat over a pan. Pardon the picture but the taste is good.
Ingredients (serves 4)
400 grams of lean pork (or chicken) cut into small slices
For the marinate
1 tsp galangal (or ginger)
1 tsp garlic
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| satay peanut sauce |
1 tsp lemon grass
1 tsp coriander root or powder
1 tsp sugar
1 tsp salt
A dash of white pepper
(Note: I blended the above ingredients)
For the peanut sauce
200 ml coconut milk
2 tbs curry paste or powder
100 grams crushed peanuts
1 tbs tamarind water (in lieu, use lime juice)
2 tbs palm sugar
2 tbs fish sauce or light soy
Method
For the meat
Cut the meat into thin slices and mix well with the marinate.
Leave for 1 hour or more.
(Note: I pound the slice meat with a tenderiser to make them tender)
Cook the meat over a pan with oil on medium heat until golden brown.
Takes about 5 minutes for each side.
For the peanut sauce
In a sauce pan, heat half the coconut milk on medium heat.
Add the curry paste and bring to a boil.
Add the crushed peanuts.
Add the sugar, tamarind juice and fish sauce.
Let the mixture simmer and reduce.
Add the rest of the coconut milk and simmer for 5 minutes.
Do a taste test and adjust the salt or sugar content if required.
Serve hot with the satay.
Here is a 6 minute video on how to make satay and peanut sauce.
A 2 part video on how to make the Thai version of satay
Part 1
Part 2
A short video on how to make red curry paste
Another version of making satay
