Pork Satay and Peanut Sauce

SATAY MARINADE

• 2 pound country spareribs cut into  thin strips
• about 6 oz coconut milk
• 1 tablespoon red curry paste
• 1 tablespoon fish sauce
• few stalks lemongrass, smashed
• half bunch cilantro stems, smashed

1. Marinate for a few hours, then thread pork onto small bamboo skewers that have been soaked for at least 30 minutes
2. Grill over medium heat

 

 

SAUCE

• about 6 oz coconut milk
• 1 heaping tablespoonful red curry paste
• 1/4 cup natural peanut butter
• 2 tablespoons sugar
• fish sauce to taste
• 1 tablespoon white vinegar
• 1/4 cup water

1. Over a medium flame, stir the ingredients together in a small saucepan, cook until smooth.  Adjust seasoning to taste

Thai Chili Sauce

From the shesimmers blog: http://shesimmers.com/2011/03/thai-three-flavored-sauce-newbie.html

• 40 g red chilies (about 20 bird’s eye chilies or 3 large red jalapeño peppers), finely chopped
• 40 g peeled garlic (about 10 large cloves), finely chopped
• 40 g peeled shallots (2 large), finely chopped
• 20 g finely chopped cilantro roots or stems (about 1/2 cup, packed)
  (The above ingredients can be pulsed to a coarse paste in a food processor.)
• 150 g palm sugar, chopped (about 1 cup, packed)
• 4 fluid ounces water (1/2 cup)
• 70 g brown sugar (1/3 cup, packed)
  2.5 fluid ounces fish sauce (1/3 cup)
• 2.5 fluid ounces tamarind pulp (1/3 cup)
• 2 tablespoons vegetable oil

 

1. In a medium saucepan, fry the garlic-shallot-cilantro-chili paste in the vegetable oil over medium-high heat just until fragrant.
2. Add the remaining ingredients to the saucepan. Bring the mixture to a boil, lower the heat to maintain a simmer.
3. Reduce the sauce down to about 1 1/2 cups; remove from heat. The sauce will thicken up slightly upon cooling.
4. Store the cooled sauce in a glass jar and refrigerate or freeze.