During the warmer spring months my family loves to spend time outdoors for various activities, especially grilling. Pork satay is a family favorite. I get my butcher to slice the meat as super thin as possible,then, once marinated,skewer the meat onto presoaked bamboo skewers and grill on a really hot flame of about 500*F. As you can see the family really loves slightly charred ,crisp satay, but you could easily flip them more frequently and,perhaps lower the heat if you prefer a less charred satay. This recipe works on all kinds of meat, so do not feel compelled to use pork.
Photograph by Rahul Mahtani
Adapted from Su-Mei-Yu
1 tbsp dry roasted cumin seed,ground
1 tbsp dry roasted coriander seed,ground
1 tsp dry roasted white pepper,ground
1 stalk lemongrass,green parts and hard outer leaves removed, minced
1 tsp turmeric powder
1 tsp sea salt
1 cup fresh unsweetened coconut cream
1 1/2 lbs meat of your choice,sliced super thin,then cut into strips
Bamboo skewers soaked in water
one 6 oz can pineapple juice
Vegetable oil spray
Perfect peanut sauce, for serving (recipe found on http://www.dolcedente.com)
In a medium bowl combine spices,salt,lemongrass and coconut cream,stir to blend. Add meat and stir to coat . Cover well and refrigerate for 1 to 24 hours. Bring to room temperature prior to grilling.
Thread meat onto skewers, place on a platter as you fire up the grill.
Dip each meat skewer into the can of pineapple juice, then spray the meat generously with vegetable spray . Lay the skewers close to one another, to keep the meat moist, on the grill and cook,turning frequently, for 2 to 3 minutes, until well done.
Serve alongside Perfect peanut sauce