10021 (New York, NY) Office delivery?

    show messages
    hide messages
    Shop by recipe What's Cooking Now
    Dietary Concerns
    Theme
    Special Occasions
    Course
    Advanced Recipe Search

     


    PORK SATÉ WITH SPICY PEANUT SAUCE
    from "Staff Meals from Chanterelle" by David Waltuck and Melicia Phillips

    In Indonesia saté (or satay) is a traditional snack food of skewered tidbits grilled over hot coals and dipped in a spicy peanut sauce. Street vendors selling saté are as ubiquitous in the bazaars of Indonesia, Malaysia, and Thailand as pretzel or hot dog vendors are on the streets of New York City. In my version bite-size pieces of pork are marinated overnight in a multicultural mixture, but morsels of chicken, beef sirloin, duck, or seafood may be substituted.

    Serves 2 to 4
    INGREDIENTS (CLICK TO BUY)

    1 large onion, cut into chunks
    2 cloves garlic, peeled
    1 can (13 or 14 ounces) coconut milk, preferably a Thai brand
    4 stalks lemongrass, trimmed and thinly sliced
    3 tablespoons Thai fish sauce (nam pla)
    2 tablespoons fresh lime juice
    2 tablespoons sugar
    1 teaspoon ground turmeric
    1 teaspoon Madras-style curry powder
    1 pork tenderloin (about 1 pound), trimmed of fat
    Spicy Peanut Sauce (Recipe Follows)

    Spicy Peanut Sauce
    1 1/4 cups chunky peanut butter
    1/4 cup sugar
    1 can (13 to 14 ounces) coconut milk, preferably a Thai brand
    2 tablespoons fresh lime juice
    3/4 teaspoon Madras-style curry powder, preferably Sun brand
    1/2 teaspoon Thai red curry paste (optional)
    1/4 teaspoon minced garlic
    2 tablespoons good-quality soy sauce, such as Kikkoman
    2 tablespoons Thai fish sauce (nam pla)

    Print recipe
    PREPARATION

    1.Combine the onion and garlic in a food processor and process to a coarse purée. Transfer to a bowl and stir in the coconut milk, lemongrass, fish sauce, lime juice, sugar, turmeric, and curry powder. Set aside.
    2.Cut the pork tenderloin crosswise into 3-inch-thick pieces, then cut each piece lengthwise into 1/2-inch slices. Place the slices in a shallow dish and pour the marinade over them. Toss the pieces to coat thoroughly, then refrigerate, covered, for at least 8 hours and up to 12.
    3.Place bamboo skewers at least 12 inches long in a baking dish long enough to hold them and cover with water. Let them soak for 2 hours.
    4.Preheat a barbecue grill or preheat the broiler.
    5.While the grill is preheating, drain the skewers and remove the pork from the marinade. Using one piece per skewer, thread the pork onto the skewers lengthwise like a piece of ribbon. Place the skewers on the grill rack over the hot coals or on a broiler rack in the broiler and grill or broil until nicely browned on all sides and a bit charred in places, 2 to 3 minutes per side.
    6.Using tongs, transfer the skewers to a serving platter and serve immediately, accompanied by a bowl of spicy peanut sauce for dipping.
    Spicy Peanut Sauce (Makes about 2 1/2 cups)
    After you've made this sauce once, you'll probably want to adjust it to suit your taste. This version is fairly sweet, but you can use less sugar or add some chili sauce to make it hotter. I sometimes add 1/4 cup strained tamarind pulp along with the other ingredients, or sprinkle the finished sauce with chopped fresh cilantro leaves before serving it. The sauce has a tendency to thicken as it cools, but it can easily be thinned by whisking in a little water or coconut milk. It should be served at room temperature, which is when the sauce's texture is at its best. Any leftover sauce will keep well in the refrigerator in a tightly covered container for up to 2 weeks.
    Place all the ingredients in a large bowl and beat with the whisk attachment of an electric mixer until thoroughly blended and smooth (see Note). Taste and adjust the seasoning before serving.
    Note: If you don't have a mixer, combine all the ingredients except the peanut butter in a small, non-reactive saucepan and bring just to a boil, then remove from the heat and whisk in the peanut butter. Cool to room temperature before serving.



    Product nutrition and information
     Quantity Ingredients Est.Price
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
     
      A Taste Of Thai Coconut Milk - $2.99/ea
     13.5oz
     
      Lemongrass - $2.99/ea
     Farm Fresh
     
      Roland Fish Sauce - $2.29/ea
     6.76oz
     
      Limes - $0.99/ea
     Farm Fresh
     
      FreshDirect Turmeric - $3.59/ea
     1.75oz
     
      FreshDirect Mild Curry Powder - $3.79/ea
     2oz
     
      Pork Tenderloin Roast - $6.99/lb
     Standard, Standard Pack
     
    You May Already Have
      Smucker's Chunky Natural Peanut Butter - $4.19/ea
     16oz
     
      Yamasa Soy Sauce, Naturally Brewed - $2.39/ea
     10oz
     
      Domino Granulated White Sugar - $4.19/ea
     4lb bag
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     
      Roland Bamboo Skewers - $2.99/ea plus tax
     12"
     
    Email a copy of this recipe on the day of delivery! Estimated Total:  
    save recipe as list



    Home   |   Your Account   |   Help/FAQ   |   Contact Us
    © 2002 - 2014 Fresh Direct, LLC. All Rights Reserved.

    Privacy Policy  |  Customer Agreement  |  A note on images for AOL users