Moo Satay is one of the most famous street foods in Thailand. This appetizer can be found almost everywhere from street venders to
restaurants. The 2 common dipping sauces are matsaman dipping sauce or nam jim arjad accompanied with toasted bread. This appetizer is not
common to make at home since it can be easily bought at a low price. However, people will make this dish at home for some occasions such as for
bringing to a temple. It is easy to make and can be a fun activity for a family or a group of friends, threading slivers of pork on skewers.
Preparation
Preparation for moo satay
- Clean pork, pat dry and cut into pieces 1" wide, 2"-3" long and 1/8" thick.
- Clean, pat dry, and mince galangal.
- Remove several tough outer layers from lemon grass. Slice off about 1 inch of the end (bulb). Clean the lemon grass. Starting from the end
(where the bulb was), finely slice up the stalk.
- Open the coconut can. Place the water-like part (Hang Kati) in one bowl (about 1 cup) and the creamy part (Hua Kati) in
another bowl (about 1 cup).
- Place 8" long bamboo skewers in enough water to cover for at least 30 minutes to prevent burning.
Preparation for arjad dipping sauce
- Clean cucumber and pat dry. Cut cucumber in half lengthwise. then slice into thin slices.
- Peel shallots, clean and pat dry. Slice shallots into thin slices.
- Clean coriander leaves, pick only the leaves. 10-15 leaves.
Directions
Directions for making moo satay
- In a pan over low heat, dry fry coriander seeds and cumin seeds for about 5 minutes or until fragrant.
- Place coriander seeds and cumin seeds in a mortar. Pound until they are finely grinded, powder like. Set aside.
- Place galangal and lemon grass in a mortar. Pound until they form a paste. Add ground coriander & cumin powder (
from previous step) in the mortar. Mix and pound again.
- In a mixing bowl, mix slivers of pork with ground spices from previous step.
- Add creamy coconut milk (Hua Kati), turmeric powder, salt and sugar in the mixing bowl. Mix well with pork.
- Marinate for at least 3 hours or overnight.
- After marinating, thread 2-3 pieces of pork onto a bamboo skewer.
- Preheat oven at 350°F. Place the skewers on grill rack, brush the water-like coconut milk (Hang Kati) all over each pork
satay skewer and put the rack in the oven.
- Grill in the oven for 10 minutes, turn the skewers over, brush with the water-like coconut milk (Hang Kati) again and continue
grilling about 10 minutes. Turn the skewers over, brush with the water-like coconut milk (Hang Kati) and continue grilling about
2-3 minutes or until the pork is done on all sides, remove from oven.
- Serve with matsaman sauce and/or Nam Jim Arjad (Cucumber and Chili Dipping Sauce).
Directions for making matsaman dipping sauce
- In a sauce pan, heat 1 cup of creamy coconut milk. Add matsaman curry paste. Keep stirring and flipping so that it does not
get burned. Simmer until the red oil starts to separate and float on the top, about 4-5 minutes.
- Add sugar, salt and tamarind paste. Stir well.
- Add 1/2 cup of coconut milk. Mix well and bring to boil. Remove from heat.
- Serve in a dipping sauce dish. If desired, add ground roasted peanuts on top.
Directions for making arjad dipping sauce
- In a sauce pan, bring 1/3 cup of water to a boil. Add sugar and salt, stir until dissolved. Remove from heat.
- In a bowl, add vinegar and water from previous step. Mix well.
- In the same bowl, add sliced shallots and sliced cucumber. Mix well.
- Sprinkle with coriander leaves.
|
Before Cooking
- Serving amount: 40-50 skewers.
- Pork can be substituted with chicken.
- Matsaman curry paste can be substituted with red curry paste or kaeng kau paste. If either red curry or kaeng kau paste is used,
it is recommended to add 1/2 teaspoon of roasted cumin powder and 1 teaspoon of roasted coriander seed powder.
- If desired, omit ground roasted peanuts in matsaman dipping sauce.
- Brushing the satay with the water-like coconut milk (Hang Kati) will keep the meat soft and tender, not dry.
Ingredients
2 lbs Pork loin
2 tablespoons Sliced lemon grass
1 tablespoon Minced galangal
1 tablespoon Turmeric powder
2 tablespoons Coriander seeds
1 tablespoon Cumin seeds
1 teaspoon Black pepper
1 cup Creamy coconut milk (Hua Kati
3 tablespoons Sugar
1 teaspoon Salt
40-50 Bamboo skewers
1 cup Coconut milk (Hang Kati)
Matsaman Dipping Sauce Ingredients
3 tablespoons Matsaman curry paste
2 tablespoons Tamarind paste
1/2 cup Ground roasted peanut
1 cup Creamy coconut milk
1 cup Coconut milk
3 tablespoons Sugar
3/4 teaspoon Salt
Nam Jim Arjad Ingredients
1/2 cup Rice vinegar
2-3 cloves Shallots
1 Cucumber
10-15 Coriander leaves
1/4 cup Sugar
1 teaspoon Salt
1/3 cup Water
|
