Wednesday, August 3, 2011

Charcoal Grilled Pork Satay (Singapore Style)

We had some Malaysian friends over for dinner and we cooked this Singapore styled satay as one of the dishes.  They thoroughly enjoyed it, especially the dipping sauce which they walloped every bit of it.

1 lb pork shoulder (cut into 2 cm cubes)
1/4 cup coconut milk
bamboo skewers - soaked in water for 30 minutes or more.

Seasonings A
3 cloves garlic - chopped
6 shallots - chopped
1 inch grated ginger
1/4 tsp chilli powder
2 tsp turmeric powder
1/2 tsp salt
1 tbsp sugar
1 tsp belachan chilli
2 tsp dark soy sauce
2 tbsp coconut milk

Seasonings B
1 tsp coriander seed
1 tsp fennel seed
1 tsp cumin seed
1/2 tsp white peppercorn
4 cloves

Mixture to baste satay
2 tbsp coconut milk
1/2 tsp oil

  1. Pound Seasonings B.  Add to seasonings A to form marinade for satay.  Marinate pork overnight and store in fridge.
  2. Remove marinade from pork and thread the pork pieces onto the skewers
  3. Heat up charcoal grill and cook the satay over the hot coals, fanning them occasionally.
  4. While grilling, brush the satay with the coconut milk and oil mixture and turn them occasionally until done.
  5. Remove grilled satay and transfer to a serving plate.
  6. Garnish with cucumber and onion and dip into satay peanut sauce and enjoy!

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