Satay with two sauces

October 05, 2005

Serves 4
Satay, street food in Thailand, is originally from Indonesia.

SATAY

2 pounds boneless chicken, beef, or pork, pounded thin1 cup coconut milk3 cloves garlic2 tablespoons butter 1 1/2-inch piece fresh ginger, peeled and chopped2 fresh coriander roots, chopped, or 1 teaspoon ground coriander2 tablespoons curry powder1 teaspoon salt1 teaspoon soy sauce 206-inch bamboo skewers1. Cut meat into 1-by-3-inch pieces.

2. In a food processor or blender, combine the coconut milk, garlic, butter, ginger, coriander, curry, salt, and soy sauce. Blend until smooth. Pour over the meat and refrigerate for at least two hours or for up to 1 day.

3. Prepare a charcoal or gas grill, or heat a grill pan over medium-high heat on the stovetop. Soak the skewers in water for 5 minutes. Thread the meat onto the skewers, 1 to 2 pieces per skewer.

4. When the grill or pan is ready, grill the skewers for 3 to 5 minutes on a side or until they are cooked through. Serve with peanut and cucumber sauces.

PEANUT SAUCE

3/4 cup coconut milk1 tablespoon Thai red curry paste1 tablespoon Thai chili paste 1/4 cup peanut butter1 tablespoon palm sugar or dark brown sugar1 teaspoon lime juice 3/4 teaspoon salt 1 tablespoon fried shallots (optional, for garnish)1. In a saucepan over low heat, heat 1/2 cup of the coconut milk and cook, stirring constantly, for about 10 minutes or until oil rises to the surface. Add the curry and chili pastes, stir to combine, and continue cooking for 2 to 4 minutes or until more oil rises to the surface.

2. Add the peanut butter, sugar, lime juice, salt, and remaining 1/4 cup of coconut milk. Stir well. Simmer for 3 to 5 minutes or until the mixture mellows. Taste for seasoning and add more sugar, salt, and lime juice, if you like. Remove from the heat and sprinkle with fried shallots, if using.

CUCUMBER SAUCE

1 large cucumber, peeled and sliced 1 large shallot, sliced2 fresh Thai red chili peppers, cut in half3 tablespoons sugar1 tablespoon white vinegar1 tablespoon water1 teaspoon salt1. In a small serving bowl, arrange the cucumber, shallots, and chili peppers in layers.

2. In a saucepan over medium-low heat, combine the sugar, vinegar, water, and salt. Bring to a simmer and cook, stirring occasionally, for 2 minutes or until the sugar dissolves. Leave to cool.

3. Pour the vinegar mixture over the cucumber mixture. Toss gently.

All recipes adapted fromWichian Rojanawon