This is a very rare entry for me. Wanna know why? Because I have nothing to say. Can you believe it? ME, nothing to say? That’s like Michelle Duggar not popping out a kid every 1.5 years. In any event, this may be the first time I’m actually grateful for the blog checking lines.
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 Recipe Cookbook by Martha Day. Thanks for a delicious challenge, Cuppy!
To touch on this challenge, one word..YUM. I love Thai food, but then again I love all international cuisines. However, I hadn’t had Thai in a while, so it was a nice change of pace to my dreary meals du jour. However, I thought the marinade for the meat had more of an Indian flavor, but pairing it with peanutty saucy goodness helped bring it back to Thailand. Satay is great because you don’t need a fork or knife..just a hand and mouth. Did I ever mention I love food on sticks?
Not the presttiest marinade, is it? Brings the Exorcist to mind.
OK, I suppose I do have a little more to talk about regarding this Satay challenge. I followed it verbatim, only swaying a bit by making my own sauce in conjunction with the luscious peanut sauce; some of which I poured over udon noodles to serve with the pork satay. Since I added quite a few Thai chile peppers to the pork satay marinade and peanut sauce, I thought a nice, cooling yogurt sauce (completely whited out in the photos. Go figure. See below) with cilantro, lime, salt and cucumber would be ideal, and my tongue agrees 100%.
So, that’s the recipe for the yogurt sauce to dip your satay in. About 2 cups of yogurt (preferably Greek), half a smallish cucumber, peeled and shredded, a handful of chopped cilantro, a squeeze of lime, and salt to taste.
On another note, I’ve been having a lot of trouble with photographs lately. I’ve ended up with ghastly tones, such as blue, green, gray, even when using a white background, in most of my photos. Yes, I futzed with the white balance, but if you’re a reader of my blog, you know I’m without good natural light, and use 2 Lowel Ego Lights on a regular basis. I don’t know if it’s just one of those crappy phases where nothing seems to turn out right, but if anyone has any tips or ideas when it comes to artificial light, I’d be eternally grateful (well, at least in spirit).
That being said, I feel like I haven’t been here in a long time, even though it’s only been 3 weeks, but then again, 3 weeks is an eternity in the blogging world, isn’t it? Hmm..I seem to be touching on a lot of ‘eternal’ stuff today, huh?
Oh, did I mention I also made some thinly sliced beef satay? Yep, I made pork satay one week, and beef satay the next. Are you all yawning yet? I am. Don’t forget to check out much prettier and creative takes on the ‘any meat or veggie’ satays by clicking on the links at the Daring Cooks Blogroll. Until next time, when I know I’ll have lot more to say!
For the recipe and instructions for Pork Satay and sauces, click HERE.
For the beef satay recipe, click HERE.