Sawaddee ka welcome to hot thai kitchen today I am remaking one of my most popular videos satay
and peanut sauce now satay is a street food it's everywhere on the streets of Thailand and it's
also really popular entire restaurants overseas and today is a new and improved recipe and super
excited about I'm doing mousse fa is pork and so that is that day and I'm choosing pork because
it's essentially the only kind of satay you can find in Thailand however it'll work really well
with chicken or beef so whatever you want let's get started I'm going to first make the marinade
and the satay marinade is just full of herbs and spices it's essentially good on anything coriander
seeds and cumin seeds which are both toasted you want to toast them in a dry saute pan just until
they start to turn brown a little bit to open up all that aroma activate all those flavor molecules
so once I've got it very very fine I'm going to add lemongrass and galangal I've got lemongrass
just finely chopped and galangal as well oh then my lemongrass and dangal is also quite
fine turmeric now I'm using powder turmeric but you can also use the fresh roots if you
want if you've got access to that it would be even better white pepper and some cinnamon and
clove which I find just add a little bit of a warm spice flavor and then a little added
sweetness about some brown sugar white sugar or palm sugar would work as well and some salt and
now all the liquid coconut milk keep things moist add some flavor this is what makes Thai satay so
unique a little bit of vinegar a little acidity helps sort of brighten up the flavor of the meat
it'll also help just tenderize it just slightly a little bit of water and now I'm adding quite a
lot of liquid because essentially this is half marinate half brine and that's pretty much the
marinade let's get to the meat for satay I like to use pork loin which works really well on the
grill it's lean but it's tender however when I cut it there's a little trick that I like to do
the pork loin always comes with this fat right here and I want to make sure that that fat gets
distributed evenly throughout the skewer so that you don't have one piece with just all the fat
because a little bit of fat in each skewer is actually nice and now I just pour the marinade
all over the pork the important thing here is that you make sure that there's no two pieces of pork
that are sticking together you want to really get in there and massage it and make sure they're all
separated so they all have equal access to this marinade and notice how much liquid there is in
this bowl that's what I'm going for I want to make sure there's enough liquid so that as it
sits it penetrates the meat and keep the meat juicy oh by the way when you're working with
turmeric be really careful it stains everything and it stains everything forever it's impossible
to get off if you've got tricks on how to get off turmeric stains on your cutting board and clothing
tell me if I don't know what that is so now I'm going to let that sit overnight but if you're in
a rush a couple hours two hours three hours it's just fine so we'll be right back while the pork
is marinating let's make the peanut sauce you may have heard me say before but even though peanut
sauce is associated with Thai cuisine the only time we actually eat peanut sauce is with pork
satay so here we go some ground peanuts I'm not using peanut butter because I actually want the
gritty texture that's part of the fun of this sauce so that's just peanuts that I ground up in
a food processor and my little trick I've also got some ground sesame seeds so toasted white sesame
seeds it's optional you can just use all peanuts but it's just something that I've discovered over
the years so it works really really well and I'm going to add a little bit of coconut milk and let
this reduce until thick now this is a very similar beginning as when I make coconut based curries
which is starting with reducing coconut milk and then I'm going to saute my curry paste in it
so once it's reduced by about half I'm going to add my curry paste and I'm using red curry
paste today but the satay sauce will also be delicious if you've got Panang curry paste or
muscleman curry paste and you just get slightly different flavors both Penang and must mint has
more of the dry spices the cumin and coriander and cinnamon things like that Oh spicy so any of you
can see this but you can see bubbling oil coming out around the edges of the curry paste that's the
coconut oil that's separating that's what I'm looking for okay so when that happens adding
the rest of my coconut milk and also a peanuts and the sesame oil give that a good stir get it
all mixed up and then I'm going to add some palm sugar because this will be sort of slightly salty
and sweet kind of sauce just going to add a little bit of fish sauce and again you'll have to taste
and adjust because every brand of curry paste is not equally salty and to balance that saltiness
and the sweetness and the richness some acidity tamarind juice you may need more or less depending
on the brand but this one I'm going to bring it to a simmer and let it reduce until thick and
keep stirring it so that it doesn't scorch on the bottom so the consistency is where I want it now
so I'm going to turn that off and if you notice there's a thin layer of red oil on top that is
totally fine and it's totally a characteristic of our satay peanut sauce that's just a coconut
oil with the color of the red curry paste infused into it so I'm going to do a final taste it does
need a little bit of sugar this will be good on anything even if you have this leftover you'd be
good as a vegetable dip tofu tofu with this port on top brilliant so here's the part that's been
marinating for a few hours but if you notice there's less liquid now in the bowl than there
was when it first went in and that's because of the liquid when in the heart you know the pork is
plump and juicy scaring these are just 6 inches long and that's because in Thailand the satay
skewers are pretty small like that they're snacks I always make sure that on every skewer there's a
fatty piece so remember the piece where I cut and there's a slice of fat attached to it I want to
make sure on every skewer there's at least one of those so here we are outside on the balcony
grilling I've got all my skewer ring done and what I'm going to do is I'm going to brush one
side of the skewers with the coconut and what this does is it will help moisten the skewers
you see them do this on the street and because the pork loin is clean and because we are drying it
cooking this I eat the grill the coconut milk will just help slow down moisture loss and keep things
nice and moist all righty and the heat doesn't have to be high for this is going to cook so
quickly this lowest medium is just fine and I am putting the skewers down coconut milk side down
so that I then brush the other side
there are two more things in order for us to have a complete Street food satay experience one is
toast satay is often served with just grilled white toast and the bread is grilled directly
on the grill that the pork is grilled on so I've got that and the other one is what we call at dad
at that is basically a quick pickle and I've got here some cucumber some shallots and some
spiritual ease you can just do red bell peppers or jalapenos you want spicy and then I've got
the pickling liquid and the pickling liquid is basically vinegar and sugar that's been cooked
down and then let it cool all the way before pouring on to it because what we're trying to do
is making sure that the cucumber and the shallots remain bright and fresh and crunchy so you don't
want to pour hot pickling liquid on it and so that's why I call it a quick pickle our lovely
lovely grilled satay on the plate and that's just like on the street let's see how it tastes
mmm the top of the skewer you just you were a piece of cucumber from the pickle
the pork is tender salty and the sauce is rich and sweet so that crunchy tart pickle
just works really well to balance it and what you do with this host is you basically just
dip it into the sauce as well so the next time you're going to fire up your grill remember the
satay this is so easy and it works well on chicken beef pork or even tofu so when you
give it a try let me know how it goes send me a photo on Facebook Twitter or Instagram the
recipe as always about Hal Thai kitchen calm and I will see you next time for your next delicious
you