The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.
It's been a while since I completed a Daring Cooks challenge, but when I saw the recipe for this month, I knew I just had to give it a try. Satay is one of my favorite things to have as I mentioned when I experimented with making it a few months ago, but I was excited to try a more authentic recipe...especially since I already had most of the ingredients. This is a snap to put together. I threw all the marinade ingredients in my mini food processor and let the chicken marinate overnight. I like the meatiness of boneless, skinless chicken thighs for a strong marinade like this. The sauce is also easy peasy, but next time I will make about half the amount. I upped the amount of brown sugar called for just a bit because I like my peanut sauce on the sweeter side. I had leftovers for days and they were just as good as the first day I made them. I will definitely be making this again when I get the urge for a takeout favorite!
1/2 small onion, chopped
2 garlic cloves, grated
1 tablespoon ginger root, grated
2 tablespoons lemon juice
1 tablespoon soy sauce
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons vegetable oil
1 pound of chicken thighs, cut into cubes
In a food processor or blender, dump in everything except the chicken and blend until smooth.
Cover chicken with marinade. You can place the pork into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.
If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.
Gently and slowly slide meat strips onto skewers. Discard leftover marinade.
Broil or grill a 8-10 minutes per side or until the edges just start to char. Flip and cook another 8-10 minutes.
3/4 cup coconut milk
1/4 cup peanut butter
1 tablespoon lemon juice
1 tablespoon soy sauce
1 tablespoon brown sugar, plus more to taste if desired
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon red pepper flakes
Mix the brown sugar, cumin, coriander, and red pepper flakes in a small bowl. Add soy sauce and lemon, mix well.
Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.
All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.