Sateh
From The Elegant Taste of Thailand
-- Cha Am Cuisine, by Sisamon
Kongpan and Pinyo Srisasat, SLG Books, Berkeley, 1989.
This is Thai skewered pork or beef,
grilled over charcoal and
served with a peanut sauce and
Cucumber
Relish. An absolutely wonderful appetizer or
main dish. Unfortunately I have yet to find a satisfying peanut
sauce to serve with this -- the ones in our Thai cookbooks
just don't do it. My sister made a nice one once from
Jane Brody's cookbook, but we don't have that one...
Ingredients
- 1 pound boneless pork or beef
- 2t ground roasted coriander seeds
- 1/2t ground roasted cumin seeds
- 1t finely chopped galangal (I
ground dried galangal in a spice
grinder after soaking it a little)
- 1 heaping tablespoon finely chopped lemon grass
- 1t turmeric
- 1/2t ground pepper
- 1t salt
- 2t sugar
- 1/2 cup coconut milk
- bamboo skewers
Directions
Cut the meat into thin slices about 1 inch wide and 2 inches long
Grind everything except the meat, salt, sugar, milk and skewers
in a spice grinder or food processor (I usually roast the whole cumin
and coriander seeds, and grind them with everything). Pour over the
meat along with the sugar, salt and coconut milk. Mix thoroughly
and set aside to marinate for 30 minutes.
Skewer the meat strips lengthwise, and broil over a medium
charcoal fire, brushing occasionally with the remaining marinade.
Serve with peanut sauce and cucumber relist.
Serves four
Comments
I found that it's helpful to double-skewer the pork if you've
cut it too thin. That is, put one skewer close to each side -- that
way they are easier to turn on the grill, and they're less likely to
fall off the skewers.
Jim Plank
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