Wednesday, January 13, 2010
January Daring Cooks - Satays
The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.
Um It's possible that I read the title 'satays' thought excellent-love me some satays, and didn't read the recipe properly.
Which resulted in my making a slightly different recipe to the original. The good thing about satays is that as a street food theres lots of different varieties. As with most foods you make a lot I don't have a written recipe, it's more of a throw in a bit here and a bit there.
So I'm borrowing this recipe from here, as it seems pretty identical to what I did.
Recipe: Malaysian Satay Peanut Sauce
1 1/2 cup dry roasted peanuts (unsalted)
1 cup water
1 tablespoon sweet soy sauce (Kecap Manis)
1 1/2 tablespoon sugar (palm sugar preferred)
1/8 teaspoon salt
1/4 cup oil
1 heaped tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)
6-8 dried red chilies (seeded and soaked in warm water)
3 cloves garlic
2 lemon grass (white parts only)
1 inch ginger (galangal preferred)
1 tablespoon coriander powder (optional)
Crush the peanuts coursely with mortar and pestle or mini food processor and set aside.
Chop the spice paste ingredients and blend until fine. Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth.
Marinade your preferred meat overnight and grill. Or you can use this as a dipping sauce.