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This is the most popular appetizer in Thailand, a very fun street food for both Thais and Westerners. It's common to find vendors on the sidewalk grilling the pork, especially near the marketplace. One day at my parents' house a group of American friends ate five kilograms (eleven pounds) of my mom's pork satay! This is traditionally a pork dish though chicken makes an excellent substitute.

1 cup coconut milk (fresh or canned)
2 teaspoons turmeric powder, or
1 tablespoon fresh turmeric
1 teaspoon curry powder
1 tablespoon sugar
3 tablespoons light soy sauce
1 pound pork loin or butterfly pork, sliced
into long ¼ -inch thick strips
Wooden skewers
Satay Sauce (page 15)
Cucumber Relish (page 15)
Grilled bread

Serves 6-8 as an appetizer

Whisk the coconut milk, turmeric powder, curry powder, sugar and soy sauce together in a bowl. Add the pork and marinate for 1 to 8 hours.

Soak the skewers in water for 15 minutes to prevent burning.
Remove the pork from the marinade, discarding the marinade.
Thread the pork onto the skewers. Grill over hot coals or broil 3 inches from the heat source for 3 or 4 minutes per side.

Serve with Satay Sauce, Cucumber Relish, and grilled bread or toast. Garnish with tomato rose and cilantro.

Serving tip: No need for utensils with this dish; we use the skewers to pick up the cucumbers.