Prep 20 mins
Cook 10 mins
A very delicious version of a common Asian dish.
- 1⁄2 teaspoon coriander
- 1⁄4 teaspoon cumin
- 1⁄2 teaspoon galangal, grated
- 1 garlic clove, minced
- 1 tablespoon lemongrass, minced
- 1 tablespoon fresh turmeric, grated
- 1 Thai peppers, dried, crushed
- 2 teaspoons fish sauce
- 1 teaspoon palm sugar
- 2 ounces coconut cream
- 4 ounces pork, cubed to bite size
- 1⁄2 cup rice, precooked (left over)
- Grind the first seven ingredients using a mortar and pestle into a smooth paste.
- Add the next three ingredients and combine thoroughly.
- Place the mixture and the pork into a plastic bag and knead to completely coat each piece of pork with the marinade. Store the bag in the refrigerator over night.
- Prepare a bed of charcoal and allow it to burn down to an even heat with no remaining flame. A pair of bricks serves to contain the coals and provides a rack for the satays to rest on above the coals while cooking. Lay the bricks so the holes are horizontal to facilitate proper and even air flow. The bricks should be far enough apart to allow the meat to fit between them but not expose the skewers to open flame. A third brick can be used on top of one end of the skewers to hold them in place and used to rotate them by sliding it slightly.
- Skewer the chunks of pork, leaving some space between to allow for thorough cooking. Reserve the marinade for drizzling over the meat as it cooks.
- Rotate while cooking to attain an evenly charred appearance around the satays. The total time should not exceed 10 minutes. Let your eyes be the guide.
- Serve over the rice (reheated).