Malayan Pork With Satay Sauce Recipes

Steps:

• Combine all ingredients in a medium bowl, add pork and let marinate 2 to 4 hours.
• Heat the oil in a skillet and add the onion, garlic and chili. Saute for about 4 minutes. Stir in the soy sauce, lime juice, coconut milk, coriander, and cumin. Thoroughly blend the peanut butter into the mixture. Bring the sauce to a simmer over low heat, stirring frequently. Stir in the cilantro and remove from the heat.
• Preheat the grill.
• Remove the pork from the marinade and thread on skewers. Grill for 7 to 8 minutes or until cooked through. Serve with the sauce.

Steps:

• Place fresh turmeric in a food processor along with powdered turmeric. Add ginger, shallot, garlic, brown sugar, ancho chili powder, coriander, chipotle, cayenne, rice vinegar, soy sauce, fish sauce, tamarind paste, and cilantro. Blend into a fine paste.
• Cut pork into 1 1/2-inch cubes, trimming off fat as needed. Place pork in a bowl; season with salt. Pour in the marinade. Mix and massage pork with your hands until completely coated. Cover with plastic wrap and refrigerate for 4 to 18 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread pork through skewers so the pieces are touching but not squished together. Reserve leftover marinade.
• Grill skewers, brushing on reserved marinade, until pork just starts to firm up but is still slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve immediately.

Steps:

• In a small bowl, combine the first 7 ingredients. Set aside 1/4 cup for dipping sauce. Pour remaining sauce into a bowl or shallow dish; add the pork and turn to coat. Cover and refrigerate 30 minutes. , Drain pork, discarding marinade. Thread pork slices onto 20 metal or soaked wooden skewers. Place skewers in a greased 15x10x1-in. baking pan. Broil 3-4 in. from heat 3-4 minutes on each side or until meat juices run clear. , Meanwhile, for sauce, combine peanut butter and water in a small bowl until smooth. Stir in lime juice and reserved soy sauce mixture. Serve with skewers.

Steps:

• In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes. Bring to a boil, stirring frequently. Remove from heat, and keep warm.

Steps:

• Soak 12 bamboo skewers in water while marinating the meat. Mix the meat with the soy sauce and sesame oil, and place in the fridge for at least 30 mins or up to 24 hrs.
• In a saucepan, combine coconut cream and red curry paste, then cook for 5 mins on a low heat. Add the fish sauce, palm sugar, tamarind paste and chopped peanuts, cook for a further 5 mins, then add the coconut milk.
• Heat the grill to high, thread marinated meat onto the soaked skewers and place on a baking tray. Grill for 5 mins on each side until golden brown and cooked through. Serve immediately with the satay dipping sauce.

Steps:

• In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter, and mix again.
• Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.
• Preheat grill for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce.
• Lightly oil preheated grill. Grill for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.

Steps:

• Soak tamarind pulp in warm/hot water for 20 minutes (1/2 tbsp tamarind pulp to 60 ml water). Squeeze pulp, strain juice and discard pulp.
• Grind peanut using a blender until fine texture. Set aside.
• Dry fry coriander, cumin & fennel seeds for about 1-2 minutes and grind using a spice mill. Blend other spice paste ingredients until a smooth paste. Mix all together.
• Heat oil and fry paste for 1-2 mins until fragrant.
• Add tamarind juice and let boiled. Add coconut milk and water. Stir slowly to mix the ingredients.
• Add sugar, salt and peanuts, keep stirring to prevent peanuts from sticking to the bottom of the pot. Adjust tamarind juice, sugar and salt to desired taste.
• Simmer for 15-20 minutes, keep stirring until a layer of oil forms on top of the sauce.

Steps:

• FOR PORK:.
• Cut the pork into bite-size cubes. Season with salt and pepper to taste. Thread on skewers and marinate in one cup of coconut milk for at least 1 hour.
• Preheat grill to medium high heat. Grill pork for 15 to 20 minutes. Baste meat often with the remaining cup of coconut milk while grilling. Serve with satay sauce (as follows).
• SATAY SAUCE:.
• Put all sauce ingredients in the blender or food processor. Process/blend for 30 seconds.
• Pour sauce into the top of a double boiler. Place top of double boiler over direct heat (you will need to boil water in the bottom of the double boiler separately) and bring to a boil, stirring frequently. Move top of double boiler from heat into the bottom of the double boiler containing the boiling water (are you confused yet? LOL). Cook sauce for 30 minutes, stirring occasionally. Thin to desired consistency with water or additional coconut milk. Serve over grilled meat.

Steps:

• If you're using wooden skewers, soak them for 30 minutes prior to grilling so they don't burn.
• Heat oil in a frying pan, add the fennel and fenugreek and fry until they start to pop (30 seconds to 1 minute).
• Add the chillies, garlic, and curry paste. Fry another 2 minutes, stirring.
• Remove from heat and mix in the coconut milk. Put mixture in a large ziploc with the meat and marinate at least 30 minutes (overnight is best).
• Heat grill to high. Skewer the meat and grill 8-10 minutes or until cooked.
• While meat is grilling, place red chile, lime juice, fish sauce, peanut butter, peanuts, and green onions in a small saucepan and heat.

Steps:

• Combine all marinade ingredients in food processor or blender and puree. Set aside.
• Cut pork into 6-inch lengths and slice each length into 1/2-inch long strips. Thread pork strips onto bamboo skewers.
• Place skewers into 9x13-inch pan (or a zipper bag) and pour marinade over all. Turn skewers to ensure they are evenly coated. Cover, refrigerate and marinate for 2 to 3 hours.
• Grill pork for 2 minutes on each side or until cooked through.
• Peanut Lime Sauce:.
• Put peanut butter in a medium size bowl. Slowly whisk in remaining ingredients. The peanut butter will "seize" after each liquid addition, but keep whisking and it will smooth out.

Steps:

• Put everything in a pan.
• Stir over medium heat until it is smooth.
• If it is too thick, add a little water.
• Or if you want it creamier, add a little coconut milk.