Satay is an easy delicious appetizer made from meats such as pork, chicken, beef, lamb or fish sliced or diced marinated with spices and screw on small bam boo stake.
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| • Pork | 500 | Gram | |
| • Corainder Seeds (Ground & Roasted) |
2 | Teaspoon | |
| • Cumin Seeds (Roasted & Crushed) |
1/2 | Teaspoon | |
| • Galangal & Turmeric (Minced) |
1 | Teaspoonful (Each) |
|
| • Ground Pepper | 1/8 | Teaspoon (Less than) |
|
| • Lemongrass (Sliced) |
1 | Tablespoon | |
| • Salt | 1 | Teaspoon | |
| • Sugar | 2 | Teaspoon | |
| • Coconut Milk | 1/2 (16 |
Cup Tbsp.) |
|
| • Thin Coconut Milk (Coated while dried) |
1/2 (16 |
Cup Tablespoon) |
|
| • Bamboo Skewer (Needle Skewer) |
50 | Skewer |
| I. Cut the pork about 1/2 inch thick, about 1 inch width and 3 inches length (cut the length of the pork). |
| II. Grind the Coriander Seed, Cumin Seeds, Turmeric, Lemongrass, Pepper, Salt thoroughly, then mix with the pork that we were cut before. |
| III. And then add sugar and 1/2 cup of coconut milk and mix together, after that ferment about 1/2 hour or longer for tenderness. When reaching the time you prefer, skewing 3-4 pieces of pork per a Bamboo skewer or (Needle skewer). |
| IV. Take the skewered pork to grill, and brush with thin coconut milk turn over and back until cooked. Served with Satay sauce (peanut sauce) and cucumber slices and onions in vinegar, pickles. |
| • Roasted Chilli Curry | 3 | Tablespoon | |
| • Ground Roasted Peanuts (Peanut Butter) |
1/2 (8 |
Cup Tablespoon) |
|
| • Coconut Milk | 2 (16 |
Cup Ounce) |
|
| • Oil | 1/2 (8 |
Cup Tablespoon) |
|
| • Ground Roasted Corainder Seeds | 1 | Teaspoon | |
| • Ground Roasted Cumin Seeds | 1 | Teaspoon | |
| • Salt | 1 | Teaspoon | |
| • Palm Sugar | 3 | Teaspoon | |
| • Tamarind | 3 | Teaspoon |
| I. Pour the oil into the pan, followed by the Chilli Curry, stir-fry to smell. |
| II. And then add Ground Roasted Coriander Seed, Ground Roasted Cumin Seeds, gradually add coconut milk and Ground Roasted Peanut (Peanut Butter), stir-fry until thick. |
| III. After that add salt, palm sugar and tamarind and ground together, then taste for 3 flavors (Sweet-Salt-Sour), importantly do not spicy. |
| • Water | 1/4 (4 |
Cup Tablespoon) |
|
| • Vinegar | 1/4 (4 |
Cup Tablespoon) |
|
| • Sugar | 1/4 (4 |
Cup Tablespoon) |
|
| • Shallot (Sliced) |
2 | Pieces | |
| • Salt | 1 | Teaspoon | |
| • Cucumber | 5 | Pieces | |
| • Red Chili Pepper | 1 | Piece |
| I. Pour the water into a container to boil, add the vinegar, sugar and then stir well. |
| II. Then pour the boiled water into a new container, wait until the water is cold. Then add cucumber (Cut the cucumber about 1/2 centimetre thick, if the cucuber is large cutting them along the length 2-4 pieces). |
| III. After that put the cucumber relish into a cup and serve with sliced shallots, sliced red chilli peppers. |
