Thai Pork Satay
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon Curry powder
1 Teaspoon Turmeric
1 Tablespoon Palm sugar or brown sugar
2 Tablespoons Fish sauce (nam pla)
2 Tablespoons Lime juice
1 Tablespoon Vegetable oil
1 Pound Boneless pork loin
- cut into 3" long x 1" wide
- 1/4-inch-thick strips
24 8-in bamboo skewers
- soaked in water for 1 hour
1/2 Cup Thick coconut cream
-----------------------COCONUT MILK AND
CREAM---------------------------
1 cn Unsweetened coconut milk
COMBINE CURRY POWDER, turmeric, palm sugar, fish sauce, lime juice
and oil.
Toss pork strips with marinade. Thread 3 or 4 pork strips onto the
skewers, weaving in-and-out, sideways, in a ribbon fashion. Marinate
for 30 minutes or longer. Preheat grill. Brush strips with thick
coconut cream. Place (brushed side down) over hot coals for 1 to
2 minutes or until charred and cooked. Turn over, brush with coconut
cream and grill
until cooked. Serve with Spicy Peanut
Sauce (See RECIPE).
TO PREPARE COCONUT MILK AND CREAM: Pour 1 can
unsweetened coconut milk into a tall glass. Allow to sit for at
least 1 hour so the thick cream rises to the top. Skim off top (cream)
and set aside. The rest is thin coconut milk.
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