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  • Pork Satay with Peanut sauce and Pepper dip

    1 vote
    Pork Satay with Peanut sauce and Pepper dip
    by Dragana Harris
    43 recipes
    		 >
    Publisher of Prijatno!

    Ingredients

    • 1/2 small onion, chopped
    • 2 garlic cloves, crushed
    • 1 tablespoon ginger root, chopped
    • 2 tablespoons lemon juice
    • 1 tablespoon ‘lite’ soy sauce
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground turmeric
    • ½ teaspoon red pepper flakes
    • 1 teaspoon fish sauce
    • 2 tablespoons vegetable oil (or peanut or olive oil)
    • 1 pound pork tenderloin or loin
    • To cook:
    • Gently and slowly slide meat strips onto skewers. Discard leftover marinade.
    • Broil or grill at 290°C/550° F for 8-10 minutes or until the edges just start to char. Flip and cook another few minutes until cooked through.
    • Peanut sauce
    • 3/4 cup coconut milk (6 oz or 180 mls) Next time, I will reduce this amount for a thicker sauce.
    • 4 tablespoons peanut butter (2 oz or 60 mls)
    • 1 tablespoons lemon juice (0.5 oz or 15 mls)
    • 1 tablespoons ‘lite’ soy sauce (0.5 oz or 15 mls)
    • 1 teaspoon brown sugar (5 mls)
    • 1/2 teaspoon ground cumin (2.5 mls)
    • 1/2 teaspoon ground coriander (2.5 mls)
    • 1/2 teaspoon red pepper flakes
    • 1/4 cup chopped peanuts (as a topping)
    • Pepper dip
    • 4 tablespoons ‘lite’ soy sauce (2 oz or 60 mls)
    • 1 tablespoon lemon juice (0.5 oz or 15 mls)
    • 1 teaspoon brown sugar (5 mls)
    • 1/2 teaspoon red pepper flakes
    • 1 finely chopped green onion (scallion)

    Directions

    Indonesian restaurants are a dime a dozen in The Netherlands, but here in sprawling Houston (a city that boasts more ethnic eateries than any other city in the US) it is inconceivable that there are only two (deux, dva, dos, yes only 2) listed. Compared to Chinese, Vietnamese and Indian restaurants, they are an anomaly. When visiting my sister and her family during their two stints in Holland, Sama Sebo on Hooftstraat, down the street from the Rijksmuseum in Amsterdam, was our favorite Indonesian restaurant. With our little boys, we would stop in for an afternoon snack between sight-seeing and the museums and always order the Sateh. Normally quiet between meals, we had the entire place to ourselves. They also serve a nice Rijsttafel.

    I have longed for the Sama Sebo recipe. Their Sateh was served accompanied by a dark and spicy peanut sauce (the likes of which I have not had since) and slices of fresh bread. I believe this recipe comes pretty close to the real deal, but Sama Sebo’s sauce will always be my sentimental favorite! My nephews were my taste-testers today – one of them the little boy in a stroller in Sama Sebo sixteen years ago! He is now 6’4” tall and a freshman in college! Both he and his brother gave this Satay two thumbs up and made me promise to make it again, as well as Jen’s dumplings!

    The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.

    The recipe below includes my minor changes. I chose to use pork tenderloin because I like the leanness factor and I was confident the marinade would inject a lot of flavor into the otherwise bland meat. I was right and it was tender and moist and very flavorful. The fish sauce in the marinade is optional but I always include it; what would an Asian dish be without it? If you want to see the original recipe, please see Cuppy’s link above.

    Pork Satay with Peanut sauce and Pepper dip

    Satay marinade

    Mix well. Serve chilled or at room temperature with the Peanut sauce and chopped peanuts.

    Thanks to Lis and Ivonne for founding our Daring Bakers and Daring Cooks groups and keeping us on track with great ideas.

    Prijatno!

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