Ingredients (Serves 2)
- 200 grams pork loin
- 2.5 grams turmeric powder
- 7.5 grams curry powder
- 1.5 grams white peppercorns, ground
- 15 grams granulated sugar
- 15 ml. light soy sauce
- 60 ml. milk
- 30 ml. vegetable oil
- 5 grams coriander seeds, ground
- 2.5 grams cumin seeds, ground
- 60 ml. coconut cream
- Wooden skewers
- Cucumber relish, to serve
- Satay Dipping Sauce
- 360 ml. coconut milk
- 15 grams red curry paste (page 54)
- 50 ml. tamarind juice
- 10 grams sea salt
- 120 grams toasted peanuts, ground
- 120 grams palm sugar
- 45 ml. Massaman curry oil
- 45 ml. roasted chili oil
“Satay must be broiled over charcoal fire on a low or medium-low heat until it is fully cooked.
A high flame dries out the meat. The satay may burn on the surface before it cooks through.
Basting the satay with coconut cream keeps them nice and moist. Some would even make
an extra batch of the marinade and use it for basting to give extra aroma and flavor.”
1. To make Satay dipping sauce: bring 120 ml. coconut milk to a boil in a pot over medium heat.
Stir in red curry paste and cook until aromatic. Pour in the remaining coconut milk. Season with tamarind juice and sea salt. Mix in peanuts. Use a blender to make the sauce smooth. Simmer over low heat until thickened. Mix in palm sugar, Massaman curry paste oil and roasted chili paste oil, stirring well to dissolve. Turn off the gas and remove from heat.
2. Rinse the pork and thinly slice into 1×3 inch strips. Combine turmeric powder, curry powder,
pepper, sugar, light soy sauce, milk, vegetable oil, coriander seed and cumin seeds for a marinade.
3. Toss the pork in the marinade and keep refrigerated for 30 minutes.
4. Bring the coconut cream to a gentle boil. Set aside. Soak wooden skewers in plain water for 30
minutes. Skewer the pork, weaving it lengthwise along the stick. Cook the marinated pork skewers on
charcoal grill over low flame. Constantly baste with coconut cream.
5. Arrange the pork Satay on a plate and serve with Satay dipping sauce and cucumber relish.
???? Regularly baste pork Satays with coconut cream
while grilling to keep them moist and flavorful.
???? You can substitute pork with chicken or lamb.
???? Satay dipping sauce should have a pleasant
balance of salty-sour-sweet and be slightly spicy.