People often asked me how to make a peanut sauce. At first, my reply was 'peanut sauce?' The only peanut sauce that I know is satay dip. However, I've seen 'Thai peanut sauce' at various supermarkets. I assume that that is what people were asking me for. I've also heard that people put meat and/or vegetable in the sauce and eat it with rice. But in Thailand, this sauce is strictly for satay!
1 teaspoon sugar 1 teaspoon salt 1 lb pork 2 tablespoons curry powder 1/2 cup coconut milk bamboo skewer
Soak bamboo skewers at least half an hour so that the ends do not burn on the grill. Slice the pork into thin strips (about 1/4 of an inch thick) that will fit onto the skewers. Marinade the pork and curry powder, sugar, coconut milk and salt for the same amount of time that you soak the skewers (I do both at the same time). For a shorter marinade time, I massage all the seasonings into the sliced pork for a couple minutes.
Thread the pork onto the bamboo skewers. When you get the skewers at a restaurant, the meat is normally stretched out flat. While this looks nice and makes economical sense for restaurants, I find that stuffing the skewers gives me a moister, tastier result that is tenderer than when it is stretched tight.
In Thailand, the satay is grilled on a rectangular, narrow charcoal grill that fits just one row of satay. The charcoal has been burning for a while. It is hot, but not flaming. There should be white ashes covering the charcoal so that the satay can be cooked evenly without burning.
Grill and serve with peanut sauce and cucumber in vinegar.
Tips and substitutions The pork should be yellowish in color. Sometimes there is not enough tumeric in curry powder. If you like the brighten up the color for presentation, add a dash of tumeric
Peanut Sauce for Satay - Nam Jim Satay
People often asked me how to make a peanut sauce. At first, my reply was 'peanut sauce?' The only peanut sauce that I know is satay dip. However, I've seen 'Thai peanut sauce' at various supermarkets. I assume that that is what people were asking me for. I've also heard that people put meat and/or vegetable in the sauce and eat it with rice. But in Thailand, this sauce is strictly for satay
1 tablespoon tamarind 3 tablespoons sugar 2-3 tablespoons peanut butter 2 tablespoons fish sauce 1 tablespoon red curry paste 3/4 cup coconut milk
Add the coconut milk to a cold sauce pan and start to heat it up at medium heat. As it is heating, stir in the curry paste and break the paste into small pieces. Mix well. When you see red oil simmering to the top, add the peanut butter and the rest of ingredients. Stir and taste. You should be able to taste the fish sauce, sugar and tamarind flavors. If it becomes too thick, add a few teaspoons of water to thin the paste.
Serve with satay and cucumber salad. Place the sauce on a flat plate for easy dip, saucer dish is the best. Learn more about this and oth
Tips and substitutions In Thailand, people use peanuts ground up in a mortar instead of peanut butter and the sauce is granular with just a little creaminess. However, I use peanut butter because peanut butter is essentially finely ground peanuts and more convenient and common in American kitchens. The peanut butter I prefer is chunky natural, freshly ground (instead of the brands that have sugar or vegetable oil added). Smooth peanut butter will do too, if that is what you have in your kitchen.
Cucumber in vinegar - Ahjaad
This is a good summertime salad substitue. If you keep it in the fridge, it is nice and cold when you serve it. The acidity of the vinegar plays off well against sweet dishes.
Because of the vinegar, this can sit for days in the refrigerator and stay good.
1/3 cup water 1/3 cup vinegar 1/4 cup sugar 2 shallots, thinly sliced 1 cucumber, quartered and thinly sliced 1 long hot pepper, sliced Optional
You can cut back on the sugar if you like.
Place all ingredients in a serving bowl. Chill and serve.
Tips and substitutions In Thailand, we use long red peppers that are mild, but I have a hard time finding ones that come close in flavor to it here.