Pork, beefs, or chickens (as desired). Fresh coconut milk, coriander seeds,
cumin seeds, roasted peanuts, shallots, powdered turmeric, condensed milk, palm
sugar, sugar, fish sauce, Sake or Mekhong (Thai whisky)
Get rid of all the fat from meat. Thinly slice meat into strips with 1 inch
wide and 3 inches long, put it in a bowl then set aside. Roast the coriander
seeds and cumin seeds until they become brown, then finely pound them. Also
mix and finely pound the shallots and roasted peanuts. Put the pounded ingredients
into the prepared pork, pour in the coconut cream, add some palm sugar and sugar,
fish sauce, powdered turmeric, condensed milk, and Sake. Squash the pork in
order to soften the pork and to blend it with the prepared ingredients. Then
leave it marinated for 3 hours. The pork is then ready for skewering.
Bring a bunch of coconut leaves, then peel to keep only its stems but leave
a bit of leave at one end. Sharpen the stems' another end then skewer the pork
piece by piece into the stick until each piece is crushed to form a round shape.
The weight of skewered pork bends the stick. Keep the marinade sauce to sprinkle
the pork while being grilled. Grill pork Satay until it is well done. The rest
pieces of pork can be gathered then fried for filling in a sandwich.
Side dish salads
Lettuce and cucumber
Satay Dipping Sauce
Pound together the shallots and red spur chili. Dissolve sugar and salt in vinegar
until it satisfactorily tastes all 3 flavors then mix with the prepared paste.
( Mom Luang Nuang Nillaruttana; 1994; 84,99)
Translator : Aketawan
9 Nov 2001