cookware
- grill
- bamboo skewers
- Food processor (or mortar and pestle)
- spice grinder
| For the Satay Sauce | |
1 | Roast whole garlic and shallots in a 400F oven (10 min for garlic and 20 min for shallots). Grind the whole toasted coriander, cumin, and chiles into a powder. Use a food processor (or mortar and pestle) to puree the peanuts until fine and set aside. Next, puree the lemongrass, galangal, and cilantro to a paste. Peel garlic and shallots, add to food processor and continue blending. Add the ground spices, plus the nutmeg, cinnamon, mace, and shrimp paste and puree. Scrape mixture into a bowl with the peanuts. |
2 | Open coconut milk and scoop out the cream that has settled on top. In a small saucepan, bring the coconut cream to boil over high heat and cook until thick and caramelized. Add the peanut mixture to the pot, along with 1 Tbsp of palm sugar, and the rest of the coconut milk. Bring to a boil, then reduce heat and simmer, stirring often, for about 10 minutes. Add fish sauce and tamarind. Adjust flavors, remove from heat, and set aside. |
| For the Pork | |
3 | Soak skewers in water for 20 minutes before using. Slice the pork shoulder (or chicken if using) against the grain into 1/8” slices. Season with salt and weave onto skewers. Grill over high heat and cook for about 2 minutes per side, until just cooked through. |
| To Serve | |
4 | Serve hot skewers with sauce on the side. Garnish with lime, cilantro, and peanuts. |
