Daring Cooks Challenge January 2010: Pork Satay with Peanut Sauce

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I joined the "Daring Cooks," which is a blogging community with a monthly challenge. The challenge is revealed to members on the 17th of the month before (i.e. this recipe was revealed to me on December 17th), and members reveal their creations on the 14th of the next month. So, Happy January 14th Reveal Date, everyone!

This month's challenge was a nice one to ease me into the community: Satay. The challenge was hosted by Cuppy. She chose this Satay recipe from the cookbook "1000 Recipes" by Martha Day. Satay is common street fare all over the world. Basically, it is marinated meat that's been grilled or broiled, served on a skewer with a variety of dipping sauces. This variation of the recipe is Thai-influenced. Cuppy does not like chilies or fish sauce, so her version is more Indian-influenced. I did add the chiles and fish sauce, because I loves me some Thai food.

One note: Unfortunately, because I made this in December, I cannot count it as one of my "50 Countries" recipes. Sad, I know.

Pork Satay with Peanut Sauce:
-1/2 small onion, chopped
-2 garlic cloves, crushed
-2 tablespoons ginger root, chopped (optional) (2 cm cubed)
-2 tablespoons lemon juice (1 oz or 30 mls)
-1 tablespoon soy sauce (0.5 oz or 15 mls)
-1 teaspoon ground coriander (5 mls)
-1 teaspoon ground cumin (5 mls)
-1/2 teaspoon ground turmeric (2-2.5 mls)
-2 T vegetable oil (or peanut or olive oil) (30 mls)
-1 pound of pork (loin or shoulder cuts) (16 oz or 450g)
-1 dragon chili
-1 tablespoon (0.5 oz or 15 mls) fish sauce

1. If you have a food processor or blender, dump in everything (except the pork) and blend until smooth. Lacking a food processor, chop onions, garlic and ginger really fine, then mix it all together in a medium to large bowl.

2. Cut pork into 1 inch strips. Cover pork with marinade. You can place the pork into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.

Chill Chart for Marinading Meat:
Pork: 4-8 hours (up to 24 hours)
Chicken: 1-4 hours (up to 12 hours)
Beef or Lamb: 6-8 hours (up to 24 hours)
Vegetables: 20 minutes - 2 hours (up to 4 hours)
Tofu (no oil): 20 minutes - 4 hours (up to 12 hours)

3. If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.

4. Gently and slowly slide meat strips vertically onto skewers. Discard leftover marinade.

5. Broil or grill at 290°C/550° F (or pan fry on medium-high) for 8-10 minutes or until the edges just start to char. Flip and cook another 8-10 minutes. If you’re grilling or broiling, you could definitely brush once with extra marinade when you flip the skewers.

Peanut Dipping Sauce:
-3/4 cup coconut milk (6 oz or 180 mls)
-4 Tbsp peanut butter (2 oz or 60 mls)
-1 Tbsp lemon juice (0.5 oz or 15 mls)
-1 Tbsp soy sauce (0.5 oz or 15 mls)
-1 tsp brown sugar (5 mls)
-1/2 tsp ground cumin (2.5 mls)
-1/2 tsp ground coriander (2.5 mls)
-1-2 dried red chilies, chopped (keep the seeds for heat)

1. Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well.

2. Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.

3. All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.

Pepper Dip (optional):
-4 Tbsp soy sauce (2 oz or 60 mls)
-1 Tbsp lemon juice (0.5 oz or 15 mls)
-1 tsp brown sugar (5 mls)
-1-2 dried red chilies, chopped (keep the seeds for heat)
-1 finely chopped green onion (scallion)

1. Mix well. Serve chilled or room temperature.

Tamarind Dip (optional):
-4 Tbsp tamarind paste (2 oz or 60 mls)
-1 Tbsp soy sauce (0.5 oz or 15 mls)
-1 clove of garlic, minced1 finely chopped green onion (scallion)
-1 tsp brown or white sugar, or to taste (about 5 mls)

1. Mix well. Serve chilled or room temperature.

Thai Saffron Rice (Optional, but recommended! From About.com)
-2 cups jasmine rice
- 2 1/2 cups good-tasting chicken stock OR if vegetarian, use vegetable or faux-chicken stock
-1/2 tsp. saffron threads
-1/2 tsp. turmeric
-1/4 tsp. ground cumin
-1 clove minced garlic
-1/4 to 1/2 tsp. dried crushed chili (available in the spice aisle)
-1-2 Tbsp. fish sauce OR 1/4 to 1/2 tsp. salt if vegetarian
-Squeeze of lemon juice

1. Measure stock into a pot and place over high heat on your stove. Bring to a boil and remove from heat. (If using stock cubes or powder, be sure they are well dissolved in the boiling water.)
Add the saffron threads, turmeric, cumin, garlic, chili and fish sauce or salt to the hot stock. Stir well.

2. Pour this mixture into your rice cooker together with the rice. Stir and cover. Switch on the cooker.

3. When rice is done, fluff with a fork or chopsticks (the dried chili may have risen to the top - just stir it in). Taste-test for saltiness, adding a little more fish sauce or salt if needed. If too salty, add a squeeze or two of lemon juice (how salty your rice turns out depends on the salt content of your stock).

4. Serve your saffron rice as a side dish with nearly any Southeast-Asian, Indian, or Western fare you might be cooking up, and ENJOY!

3 comments:

Lo said...

Kudos on a successful challenge! That saffron rice is making my mouth water. One of my favorites.

And I'm glad it brought me to your blog! Another Wisconsin girl here (living in Milwaukee).

Heather said...

Yaaaay, another Milwaukee girl! I was born and raised there. :) I'm glad to have you aboard!

And saffron rice is the best. I want it right now and it's only 9:30 a.m.

Audax said...

Welcome and congrats on your 1st challenge and didn't it work out beautiful for you. It looks so delicious and the colours are goregous especially the rice. Bravo. Cheers from Audax in Sydney Australia.

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