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Moo Satay Recipe

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This recipe for Moo Satay is from The DeLoria Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
MEAT:
1/2 c coconut milk
1 tsp fish sauce
1 tsp brown sugar
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground tumeric
1 lb pork or chicken breast

PEANUT SAUCE:
1/2 c coconut milk
2 tbsp Red Curry Paste (see recipe)
1/2 c chunky style peanut butter
1/2 c chicken stock
3 tbsp brown sugar
2 tbsp fresh squeezed lime juice
1 tbsp fish sauce
1/2 tsp salt
Directions:
Directions:
MEAT: combine cocont milk, fish sauce, sugar, cumin, coriander, and turmeric in a bowl and stir well. Slice the meat into long, thin strips, about 3 inches by 1 inch. Add the meat to the seasoned coconut milk, mix well, cover, and refrigerate for 1 to 2 hours. Immerse 30 small bamboo skewers in water to cover.
SAUCE: Warm the coconut milk in a small saucepan over medium heat. Stirring occasionally, heat the milk until it reaches a gentle boil and tiny beads of oil glisten on the surface, about 5 minutes. Add the curry paste and stir occasionally until it dissolves into the coconut milk and releases its fragrance, about 3 minutes. Add the peanut butter, chicken stock, and sugar, and cook gently until the sauce is smooth, about 5 minutes. Remove from the heat and season with lime juice, fish sauce, and salt. Taste and adjust for a pleasing balance of sweet, sour, and salty. Cool to room temperature.

Prepare a grill or broiler. Thread a slice of the marinated meat onto each soaked bamboo skewer. Grill the skewered meat until cooked, turning as needed. Serve at once with peanut sauce
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This all freezes EXTREMELY well. I usually triple this recipe. The sauce freezes by itself. Freeze the marinating meat by itself. Then thaw and cook the meat and reheat the sauce.

Serve with Cucumber Pickles (see recipe)

 

 

 

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