PORK SATAY

1) 400g pork loin or neck.

2) 25 bamboo skewers.

3) 125 ml coconut cream.

4) pinch of salt.

MARINADE

1) 1 tablespoon coriander seeds.

2) 1 teaspoon cumin seeds.

3) 2 tablespoons finely sliced lemon grass.

4)  pinch of salt

5) 1 tablespoon chopped galangal.

6) 1 teaspoon turmeric powder.

7)  pinch of chilli powder.

8) 120ml coconut cream.

9) 2 tablespoons vegetable oil.

10) 1 tablespoon palm sugar. 

METHOD

1) make the marinade.In a large frying pan or wok separately roast the coriander and cumin seeds, wait until aromatic then remove from the heat and grind to a fine paste in a pestle and mortar.

2) add the lemon grass, galangal and salt pound to a paste then add the turmeric and chilli powder.

3) add the coconut cream,oil and sugar and stir until dissolved. (see above picture) then put into a bowl.

4) cut the pork into thin strips about 2cm thick place in bowl with marinade and leave to refrigerate overnight.

5) soak bamboo skewers in cold water for 30-45 mins.

6) when ready to cook thread 3 pieces of pork on each skewer and repeat.

7) place coconut cream in a bowl with the pinch of salt

8) take each satay stick and dip into coconut cream before placing under hot grill.

9) cook under hot grill until the satay turns a lovely golden brown.