Pork Sate, vegetables in curry sauce

sate

These recipes are slightly modified from the bible of Asian cooking:  “The Complete Asian Cookbook” by Charmaine Solomon, a four-pound tome I have had for about 30 years.  It is falling apart and I’m going to have to scour the Internet for a replacement or hijack the more recent copy my sister has.

Sate Babi (Indonesian Pork Sate)

  • 2 pounds boneless pork loin, cut into 1” cubes
  • 1 medium onion, peeled and coarsely chopped
  • 1 clove garlic
  • 1 tsp chopped fresh ginger (available in handy-dandy jars already minced in the Asian grocery aisle)
  • 3 tbsp lemon juice
  • 1 tbsp dark soy sauce
  • 1 tsp Asian chile sauce (my indispensible Sriracha, also widely available in the Asian grocery aisle and even Costco (probably by the gallon there))
  • ½ tsp salt
  • 1 tsp brown sugar
  • 1 tbsp canola oil

Blend all ingredients except the pork in a blender until smooth.  Put the pork in a 1 gallon Ziploc bag.  Add marinade, zip bag closed, pressing out as much air as possible as you seal the bag.  Massage the bag to evenly distribute marinade.  Refrigerate the marinated meat for at least one hour or overnight.

Thread  pieces of meat on skewers (if using bamboo skewers, soak them in water for at least 1 hour so they will not burn).  Leave a small amount of space between each piece so the meat will cook evenly.  Repeat until all meat has been skewered.  Put skewered meat on a broiler rack (if you are broiling them) or on a platter if you will be grilling them on your barbecue.  Set aside. Preheat your barbecue grill or broiler,  While preheating, get the rice going:

Nasi Kuning (Yellow Coconut Rice)

  • 1 tbsp canola oil
  • 1/2 medium onion, peeled and chopped
  • 2 garlic cloves, peeled and minced
  • 2 tsp turmeric
  • 1 cup long-grained rice
  • 12 curry leaves (optional)*
  • 1 cup light coconut milk
  • 1 cup chicken broth

Heat oil over medium high heat.  Add onion, garlic, turmeric and rice and stir until rice is well coated with spice.  Add coconut milk and chicken broth.  When mixture comes to a boil, turn the heat down to very low, cover and steam rice for about half hour.  Turn off heat but leave it on the burner till ready to serve.

Finishing the sate

Grill the sate under the broiler or on your barbecue for 6-7 minutes per side, turning the skewers once.  Set aside cooked skewers on a warmed plate and keep them warm in a oven set at very low heat.

Sayur Lodeh (vegetables in coconut gravy)

  • 2 tbsp canola oil
  • 1 onion finely chopped
  • 2 cloves garlic, minced
  • 1 tsp Sriracha chile sauce
  • 1 stalk lemon grass chopped (also available already chopped and jarred in some Asian grocery aisles or gourmet food shops) or you can buy it fresh in well-stocked grocery or Asian stores.  If you can’t find lemon grass substitute grated rind of one lemon
  • 1 tsp Asian fish sauce (Vietnamese, Thai or Filipino) (available in Asian groceries and well-stocked Asian aisles or regular grocery stores)
  • 1 large ripe tomato, chopped
  • 1 ½ cups broth (beef, chicken or vegetable)
  • 1 cup coconut milk (light or regular)
  • 4 cups frozen mixed vegetables (e.g. a broccoli/cauliflower/carrot blend or Asian stir fry blend)
  • 1 tbsp peanut butter
  • Salt to taste

In a large skillet, heat oil over medium high heat.  When oil is hot, add onion and garlic and sauté until onion is soft.  Add chile sauce, lemon grass, fish sauce, tomato, stock and coconut milk.  Bring to a boiling.  Add vegetables and cook them for about three to five minutes or until heated through but still tender-crisp.  Stir in peanut butter.  Add salt and additional lemon juice, if needed, to taste.

 Makes six servings.

 *I bought fresh curry leaves for another recipe at an Asian grocery store.  They came a packet that had more leaves than I could possible use before they went bad.  After using the ones I needed, I dried the rest in a slow oven and have saved them in a Ziploc bag for use from time to time.

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