3.Satay pork

                      <in thai, moo sa teh.>

Ingredients

1 Tablespoon Curry powder
1 Teaspoon Turmeric
1 Tablespoon Palm sugar or brown sugar
2 Tablespoons Fish sauce (nam pla)
2 Tablespoons Lime juice
1 Tablespoon Vegetable oil 


1 Pound Boneless pork loin
- cut into 3" long x 1" wide
- 1/4-inch-thick strips
24 8-in bamboo skewers


soaked in water for 1 hour
1/2 Cup Thick coconut cream

1 cn Unsweetened coconut milk
COMBINE CURRY POWDER, turmeric, palm sugar, fish sauce, lime juice and oil.
Toss pork strips with marinade. Thread 3 or 4 pork strips onto the skewers, weaving in-and-out, sideways, in a ribbon fashion. Marinate for 30 minutes or longer. Preheat grill. Brush strips with thick coconut cream. Place (brushed side down) over hot coals for 1 to 2 minutes or until charred and cooked. Turn over, brush with coconut cream and grill
until cooked.

Serve with Spicy Peanut Sauce

Crunchy peanut butter 1 1/2 c Coconut milk, unsweetened 1/4 c Freshly squeezed lemon juice 2 tb Soy sauce 2 tb Molasses (or brown sugar) 1 ts Fresh ginger root, grated 4 Garlic cloves, minced 1/4 c Chicken broth 1/4 c Heavy cream Cayenne pepper Grated lime zest Fresh cilantro sprigs.

To make the marinade, combine the first 7 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable.
Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and pur?e briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.
TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk into a tall glass. Allow to sit for at least 1 hour so the thick cream rises to the top. Skim off top (cream) and set aside. The rest is thin coconut milk.








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