Sateh Pork and Moo-Sateh

 Sateh Pork

Satay is a great barbeque food and fun to eat. Cook Satay sticks right along with your barbeque chicken or hamburger. 


This is an easier, and tastier method for making satay than people generally use in Thailand. For some reason the style commonly found on the street there has migrated to using condensed milk, but I prefer it this way. This satay version has fewer, easier to find ingredients and does not compromise the taste.




Need:
1 teaspoon sugar  
1 teaspoon salt  
1 lb                 pork  
2 tablespoons curry powder  
1/2 cup coconut milk bamboo skewer  


Soak bamboo skewers at least half an hour so that the ends do not burn on the grill. Slice the pork into thin strips (about 1/4 of an inch thick) that will fit onto the skewers. Marinade the pork and curry powder, sugar, coconut milk and salt for the same amount of time that you soak the skewers (I do both at the same time). For a shorter marinade time, I massage all the seasonings into the sliced pork for a couple minutes. 


Thread the pork onto the bamboo skewers. When you get the skewers at a restaurant, the meat is normally stretched out flat. While this looks nice and makes economical sense for restaurants, I find that stuffing the skewers gives me a moister, tastier result that is tenderer than when it is stretched tight. 


In Thailand, the satay is grilled on a rectangular, narrow charcoal grill that fits just one row of satay. The charcoal has been burning for a while. It is hot, but not flaming. There should be white ashes covering the charcoal so that the satay can be cooked evenly without burning. 


Grill and serve with peanut sauce and cucumber in vinegar.

Moo-Sateh

Need:



 - 2 lb Beef; thinly sliced 1 c Peanut butter
 -3 tb curry powder 1 c coconut cream
 - 1/2 ts Ground chilies 1 tb lemon juice
 - 2 garlic clove; minced 1/4 c Soy sauce
 -2 Onion large; minced 1 tb Worcester sauce
 -4 tb lemon juice 2 x Tabasco sauce; dash
 -1 tb Honey 1/4 ts salt


Slice the meat into thin strips no more than 1/4" thick and about 1" wide.
Make strips paper-thin if possible.
Mix curry powder chilies garlic onions salt lemon juice and honey in a large bowl.
Add the meat strips and toss well to cover with the marinade.

Thread meat strips on bamboo skewers 3 or 4 pieces per skewer.
Make sure that plenty of Onion and garlic bits cling to the meat.
Arrange skewers of meat in a dish cover with any remaining marinade and refrigerate while making the sauce.
Brown or grill the meat skewers and serve with the warmed Peanut butter sauce for dipping.
Sauce: Blend all ingredients together well to make a smooth sauce.
Keep refrigerated but warm before serving.

Bone Appetite
Hew kaow