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 Thailand-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! I hadn’t had any Thai cuisine 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 peanut buttery sauce 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 that I love food on sticks?
Not the prettiest 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, a luscious peanut butter coconut milk based 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 the peanut coconut milk based sauce, I thought a nice, cooling yogurt dip (completely whited out in the photos. Go figure. See below.) with cilantro, cucumber, lime and salt, would be ideal, and my taste buds agrees 100%.
So, that’s the recipe for the yogurt dip to dunk your satay in. About 2 cups of yogurt (preferably Greek), half a medium cucumber, peeled, seeded and shredded, a handful of chopped cilantro, a squeeze of lime, and salt to taste. Cover and chill under ready to serve.
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).
All 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. Wow, I’m really reaching for thoughts and text; any text!
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. Until next time, when I know I’ll have lot more to say!
Pork Satay Recipe with Spicylicious Peanut Butter Coconut Milk Sauce Noodles
- 2 cups of yogurt (preferably Greek)
- Half a medium cucumber, peeled and shredded
- 1 garlic clove minced finely (optional)
- A handful of chopped cilantro
- A squeeze of lime juice
- salt to taste.
- ½ onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons lemon or lime juice
- 1 tablespoon soy sauce
- 1 teaspoons ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 1 chili pepper
- 1 teaspoon fish sauce
- 2 tablespoons vegetable oil
- 1 lb pork loin
- ¾ cup coconut milk
- 4 tablespoons peanut butter
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon hot red chile pepper flakes
- 1 green onion, chopped
- Roasted Broccoli (optional)
- 1 package of Udon noodles
- Combine all the ingredients in a bowl, then cover and chill util ready to serve with the pork satay. I make mine the night before so the flavors really pop!
- Combine all of the above ingredients, except the pork, in a food processor. Pulse 5 or 6 times until a paste is formed. This is your marinade.
- Cut pork into 3 to 4-inch strips. Place tuhe strips in a bowl and pour the marinade over it, making sure all the pork is coated well. Cover and refrigerate at least 4 and up to 24 hours. 30 minutes prior to cooking the pork, soak wooden skewers in warm water (skip this step if you're using metal or steel skewers. )Slide the pork onto the skewers and broil for 10 minutes or until the edges just begin to char, turning halfway through. Serve with peanut sauce (below), and cooked udon noodles coated with some of the peanut sauce.
- Combine all ingredients in a small saucepan. Heat gently, stirring occasionally, until the peanut butter has melted (this won’t take more than 5 minutes). Stir well to incorporate everything. This sauce can be made ahead and reheated, or can be made while the satay cooks.
For the beef satay recipe, click HERE.