Friday, August 5, 2011

Pan Fried Satay Pork With Satay Peanut Sauce

Satay [marinated meat slices on thin wooden skewers] are usually barbecued on charcoal fire and is a popular hawker food and also served at BBQ parties.  This time I suggested to my Ma to try pan fry and it taste as fragrant.  Here, we used pork fillet but can substitute with deboned chicken drumstick or breast.
Pan fried Satay Slices
Satay served with sauce, cucumber and onions
Cut cucumber and onions
Satay Ingredients
600 gm pork fillet [with some fats if preferred] - cut broad but thin strips
1 stalk lemongrass - sliced
5 shallots
1 tsp sugar
1 tsp cumin powder
1 tsp coriander powder
1/3 tsp cinnamon powder
1 1/2 tsp turmeric powder
salt to taste
  • Pound lemongrass and shallots till fine and mix with the rest of ingredients.  Marinate meat with 1 tbsp oil and leave in refrigerator for several hours.
  • Heat wok with 1/2 cup oil and pan fry marinated meat slices in batches till golden and crispy at the edges.
  • Dish out on plate and serve with peanut sauce and cut onions and cucumber.
Peanut Sauce For Satay
Satay Peanut Sauce Ingredients
Ground together
1 big onion
1 stalk lemongrass
1 inch piece ginger
2 tbsp chilli paste
1/4 tsp turmeric powder
1/2 cup sugar
salt to taste
150 gm roasted peanuts [grounded]
150 ml tamarind juice [1/2 tbsp tamarind mix with water]
2-3 tbsp oil
  • Grind onion, ginger and lemongrass until fine and mix with chilli paste and turmeric powder.
  • Heat wok with 2-3 tbsp oil, saute grounded paste until oil separates.  Pour in tamarind juice. Bring it to a boil for a minute and add in sugar and salt to taste.  Boil for another 1-2 minutes to bring out the flavour.  Add in peanuts.  Sauce should be slightly thick.
  • Serve sauce with satay.

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