Friday, November 6, 2009

Thai Satay


1/2 tsp turmeric
1 tsp sugar
1 lb pork
1 pinch ground pepper
1/2 tsp cumin
1/2 cup coconut milk
Bamboo skewer
1 tsp sweet condensed milk (Optional)

Thai Satay


Soak bamboo skewers for half an hour to keep the ends from burning when being grilled. Slice the pork into thin strips that will fit onto the skewers. Ground cumin and black pepper and add cumin, black pepper, turmeric, sugar, sweet condensed milk and coconut milk to the sliced pork.

To coat the pork with the marinade mix the ingredients with the pork well. Marinade for half and hour or overnight. But for shorter marinade time, just coat all the seasonings into the sliced pork for a couple minutes.

Thread the pork onto the bamboo skewers. The 'Thai Satay' is grilled on a rectangular, narrow charcoal grill that fits just one row of satay. Finally, grill and serve satay with peanut sauce and cucumber in vinegar.

You can barbecue the satay, or grill on an indoor grill, or you can also broil it in the oven or baking sheet. The satay will cook in 10 to 20 minutes if the pork slices are thin.
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