Thursday, 14 January 2010

Nr.1 Daring Cook's challenge - Pork Satay with Peanut Sauce

This is my first Daring Cook challenge and I was very excited about it. Hopefully I will be able to collect some new recipes for dinners.

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.

Satay Marinade

1/2 small onion
2 garlic cloves
1 tablespoon ginger root
2 tablesoons lemon juice
1 tablespoon soy sauce
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground tumeric
2 tablespoon vegetable oli ( or peanut or olive oil)
450g pork (loin or shoulder cuts)

1) Put all the ingretiantes to food blender and blend it until puree. Place the pork cuts into the marinade and chill it for 2 hours.

2) Grill pork cuts or fry on a sizzling pan.

Peanut Sauce

180ml coconut milk
4 tablespoons peanut butter
1 tablespoon lemon juice
1 tablespoon soy sauce
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1-2 dried chillies, chopped

1. Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well.
2. Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.
3. 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.

Feelings about this recipe: Satay marinade was quite nice and something I might try again once in a blue moon. Peanut sauce was something absolutely weird. Somewhat sweet and peanut tasting, no, no, no in my house.


LittleRed said...

Your challenge looks great! Peanut sauce is a bit of an acquired taste and I've had really fantastic ones and ones that were not so great. The best one I've had was made by a bunch of Malyasian students back in university......and I've never quite duplicated it yet.

Audax said...

Your final photo looks so delicious will done on this challenge and yes I tweaked the recipe to suit my tastes. Cheers from Audax in Sydney Australia.

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