Pork Satay With Peanut Sauce - Midsummer Thai Recipe
Yield: 18 SkewersRecipe by luhu.jp
Ingredients:
1 small: Onion, chopped
Ginger root(1-inch), chopped
2: Garlic cloves, chopped
Dried Red Chili, or
, 1 ts Chinese chili sauce
Lime, grated rind and juice
2 tbsp: Soy sauce,
1 tbsp: Brown sugar,
1 tbsp: Vegetable oil,
12 ounce: Pork tenderloin,
PEANUT LIME SAUCE
1/4 cup: Peanut butter,
1/4 cup: Soy sauce,
1/4 cup: Fresh lime juice,
1 tbsp: Rice vinegar,
3 tbsp: Coriander, chopped
1 tbsp: Brown sugar,
1/2 tsp: Chinese chili sauce, or
, 1/4 ts dried chili flakes
Directions:
Substitute chicken, shrimps or beef for the pork, if desired
Make the sauce up to 3 days ahead of time, but grill the satays at
the last minute.
Soak about 18 bamboo shewers in water for 1 hour. Combine all
ingredients except meat in food processor or blender and pur
e.
Place marinade in bowl. Cut pork into 6-inch lengths. Slice each
length into 1/2-inch long strips and thread onto bamboo skewers. Pour
over marinade, cover and marinate for 2 hours.
Grill or broil pork for 2 minutes on each side or until cooked
through.
Peanut Lime Dipping Sauce: Add peanut butter to a small bowl and
slowly whisk in remaining ingredients.
Dessert: Cool, sweet and simple, a colourful selection of fresh fruit
and berries, or of fruit-flavoured sorbets or sherbets, is the
perfect finish to a midsummer Thai dinner.
Source from luhu.jp
Make the sauce up to 3 days ahead of time, but grill the satays at
the last minute.
Soak about 18 bamboo shewers in water for 1 hour. Combine all
ingredients except meat in food processor or blender and pur
e.
Place marinade in bowl. Cut pork into 6-inch lengths. Slice each
length into 1/2-inch long strips and thread onto bamboo skewers. Pour
over marinade, cover and marinate for 2 hours.
Grill or broil pork for 2 minutes on each side or until cooked
through.
Peanut Lime Dipping Sauce: Add peanut butter to a small bowl and
slowly whisk in remaining ingredients.
Dessert: Cool, sweet and simple, a colourful selection of fresh fruit
and berries, or of fruit-flavoured sorbets or sherbets, is the
perfect finish to a midsummer Thai dinner.
Source from luhu.jp