I have no idea who Leuang Neuang is , or who’s mother she is , but , lucky for all she has a fabulous Satay recipe , courtesy of David Thompson . This recipe can be prepared with chicken or pork , both works really well and served with a chilli and shallot sauce or , more traditionally peanut sauce .
Photograph by Ashish Mahtani
6 oz Pork or chicken
1/2 cup coconut cream ( I like Savoy brand)
1 tsp turmeric powder
1 tbs condensed milk
1 tbs palm sugar
pinch of white sugar
2 tbs fish sauce
a little Thai whisky – Mekong or Santip or Burbon
12 to 16 bamboo skewers , soaked in water for 1 hour
4 tbs chopped red shallot
pinch of salt
3 tbs ground roasted peanuts
1 tbs coriander seeds , roasted
1 tsp cumin seed , roasted
5 to 6 long chillies , deseeded and rinsed
Pinch of salt
3 red shallots , peeled and chopped
1/2 cup white vinegar
1 to 2 tbs superfine sugar
First make the paste : gradually pound the ingredients together using a pestle and a mortar, adding one by one , until smooth ( I use a mini food processor ).
Cut meat into strips about 2 “x1″ .
Mix paste with Coconut cream ,turmeric , condensed milk , both sugars , fish sauce and whisky , and work this marinade into the meat until absorbed . Put aside for a few hours .
Puree chillies and salt with shallots . Season with vinegar and sugar to taste: the sauce should be sweet , sour , hot and salty.
Thread 3 pieces of meat onto each bamboo skewer , pushing down tightly . Repeat until all meat is used . Grill over charcoal, sprinkling the satays with any excess marinade as they cook . Serve with a bowl of sauce on the side.
Filed under: Appetizers, asian, Chicken, Pork, sauce, Thai | Tagged: appetizer, asian skewered grill meat, david thompson, Finger food, mom leuang neuang's famous satay, pork or chicken thai satay, Thai Satay with chili shallot sauce | Leave a Comment »