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Daring Cooks: Thai-Inspired Satay

January 15, 2010

The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.

We had a lot of options, really, for this challenge.  We could pick whatever meat (or non-meat) we wanted, had a couple of options for marinade recipes and a variety of sauces from which to choose.  Of course, I chose the fast (easy) recipe for the marinade.  The process of marinating the meat was the main point of the challenge, and I could tell the difference in meat, as I don’t usually use a marinade.

Unfortunately, the marinade and my bowl are the same color.

Cuppy wrote about taking tougher cuts of meat and marinating them to make them more tender.  Therefore, I chose turkey. I know, it’s not exactly rump roast, but I saw the choice at the Safeway and went for it.

In addition, I fried the turkey, instead of grilling (too cold here!!) or broiling.  It turned out pretty well and the peanut sauce was super good.  My only problem with that was trying to stir up unopened natural peanut butter after someone put it into the fridge.

Satay Marinade

2 T vegetable oil (or peanut or olive oil) (1 oz or 30 mls)
2 T lemon juice (1 oz or 30 mls)
1 T soy sauce (0.5 oz or 15 mls)
1 tsp ginger powder (5 mls)
1 tsp garlic powder (5 mls)
1 tsp cayenne pepper (5 mls)

1) Mix well.
2) Cut pork into 1 inch thick strips (2-2.5 cm thick), any length.
3) 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. (I chilled for a couple of hours here).
4) Fry over medium-high heat.  You can also broil or grill the meat on a skewer for 8-10 minutes on each side.

Peanut Sauce

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.

2 Comments leave one →
  1. January 15, 2010 2:43 pm

    Lovely work on satay and your photos are very informative. Well done on this challenge. Cheers from Audax in Sydney Australia.

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