Grill, Recipes

Satay Moo – Pork Satay (or chicken, or beef)

Everyone’s favourite Malaysian import……. The humble Satay.

Now when I think of Satay from back in England I think of dry as a bone, shrivelled up chicken on a stick smothered in sweet peanut butter! Thankfully this real deal Satay couldn’t be further from some of the cooked from frozen monstrosities I’ve been served back home.

Take a little time to toast and grind your own peanuts for the sauce and toast the spices for the meat and you will be rewarded with a satay, unlike anything you’ve tasted before!

I’ve used pork because that is what I get at my favourite Satay joint in Bangkok but feel free to use chicken or beef, they work equally well.

These great little finger snacks are perfect for sharing at a barbecue and will impress a lot more than a shrivelled up, burnt Cumberland! Equally, you can just cook them in a frying pan and or a griddle and they’ll still be better than anything pre-packed from the local supermarket.

They literally take minutes to cook so the only slight pain is putting the meat on the stick, which can be a labour of love but totally worth it in the end!

So crack open a cold beer and get threading I promise you won’t be disappointed!

 

 

For the Satay Skewers…..

 

Satay Skewers
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Servings Prep Time
30 small small skewers 30 minutes
Cook Time Passive Time
5 minutes 1 hour to overnight
Servings Prep Time
30 small small skewers 30 minutes
Cook Time Passive Time
5 minutes 1 hour to overnight
Satay Skewers
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Rating: 5
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Rate this recipe!
Print Recipe
Servings Prep Time
30 small small skewers 30 minutes
Cook Time Passive Time
5 minutes 1 hour to overnight
Servings Prep Time
30 small small skewers 30 minutes
Cook Time Passive Time
5 minutes 1 hour to overnight
Ingredients
Servings: small small skewers
Units:
Instructions
  1. Cut the pork into bite size pieces about half a cm thick and 5 cm long
  2. Toast the cumin and coriander seeds in a dry pan over a medium heat until fragrant
  3. Grind into a fine powder in a pestle and mortar
  4. Combine the turmeric, cumin and coriander powder and salt in a bowl
  5. Put the pork in a sandwich/freezer bag. Cover with the spice mix, pour in the oil and give it a good mix. Leave to marinate for anywhere between an hour and overnight.
  6. Arrange the sticks ready for cooking. They should look something like this...
  7. Put the coconut in a jug and use a basting brush or the lemongrass to brush the skewers.
  8. If you're putting them on the barbecue, make sure it's hot. If using the grill, pre-heat it to medium-hot. I'm showing them being cooked in a pan here so if you want to do them like this get the pan medium-hot. Cook 5 or 6 at a time for a couple of minutes each side. Don't be tempted to overcook as they'll dry out. Brush coconut oil once on each side as they're cooking to lock in the juices.
  9. Cook until the skewers are cooked through and nicely browned.
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For the Peanut Sauce…..

 

Satay Sauce - Peanut Sauce
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Servings Prep Time
20 small side dishes 20 minutes
Cook Time
10 minutes
Servings Prep Time
20 small side dishes 20 minutes
Cook Time
10 minutes
Satay Sauce - Peanut Sauce
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Rating: 5
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Print Recipe
Servings Prep Time
20 small side dishes 20 minutes
Cook Time
10 minutes
Servings Prep Time
20 small side dishes 20 minutes
Cook Time
10 minutes
Ingredients
Servings: small side dishes
Units:
Instructions
  1. Pound the peanuts into a coarse paste using a pestle and mortar. Alternatively, you can whizz the in a processor, just make sure it's not too fine.
  2. reduce 150 ml of the coconut milk over a medium heat until the oil starts to separate. (don't worry if it doesn't do this. Some milk is processed not to split)
  3. Add the curry paste and keep it moving so it doesn't burn
  4. After a few minutes it will dry up and the oil from the coconut will start to separate from the paste
  5. Once it's dried up add the rest of the coconut milk, palm sugar and the soy sauce let it cook for a minute or so
  6. Add the peanuts cook for a few more minutes until thick. The sauce will thicken as it cools so don't be tempted to reduce it too much. If it's too think you can loosen it with a little water or coconut milk later.
  7. Once the heat is off and it's at the right consistency, add the lime juice. Taste to see if you need more sugar or soy.
  8. It's now ready for serving with the satay skewers
Recipe Notes

If you don't use it all this keeps really well in the fridge for a couple of weeks in a sealed container or months in the freezer.

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Serve with a Thai Pickled Cucumber Salad/Ajad, click the link for the recipe.