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Appetizers, Grilled, Mains

M.L. Neoung's Favorite Satay

Walk through Bangkok on a cool, quiet morning and you'll see puffs of smoke rising from each side of the street. The air will be filled with the scents of searing chile and cilantro, and the sounds of a city ... Read more

Total time: 30 minutes plus 20 minutes marinating | Makes 10 to 12 skewers.
  • 1 tablespoon coriander seeds, dry roasted and ground
  • 1 tablespoon cumin seeds, dry roasted and ground
  • 2 tablespoons minced shallot
  • 1/3 cup unsalted dry roasted peanuts, ground
  • 1 teaspoon turmeric powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon brown sugar
  • 3/4 cup fresh unsweetened coconut cream
  • 2 tablespoons sake
  • 1 pound pork tenderloin, sliced into 1-to 6-inch paper-thin slices
  • 10 to 12 bamboo skewers, soaked in water
  • Vegetable oil spray

Step 1In a medium mixing bowl, combine coriander seeds, cumin seeds, shallot, peanuts, turmeric, salt, sugar and brown sugar. Add the coconut cream and sake and mix well. Add the pork and mix to coat thoroughly. Cover and let sit for up to 1 hour at room temperature, or, if making ahead of time, cover and refrigerate; it will keep overnight. Remove from the refrigerator an hour before grilling, to come to room temperature.

Step 2Mound the charcoals along one side of the grill, leaving the other half empty. Heat the grill.

Step 3While waiting for the grill to get hot, thread 3 to 4 pieces of pork onto each bamboo skewer into a tight bundle, covering 5 inches of the skewer.

Step 4Spray the pork generously with vegetable oil spray. Lay the skewers with the meat portion on the grill over medium-high heat, arranging them very close to one another. (The uncovered portion of the skewers should not be over the coals.) Grill, turning frequently to prevent burning until the outside is crispy brown and the inside white and tender, 10 to 12 minutes. Transfer to a serving platter and serve immediately.

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