Malaysian Pork Satay Recipe | Yummly
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Malaysian Pork Satay

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  • 4 ounces vegetable oil
  • 2 stalks lemon grass (trimmed and sliced very thin, about 1/16-inch)
  • 4 cloves garlic (roughly chopped)
  • 1 tablespoon galangal (finely grated)
  • 1/2 cup granulated sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons turmeric
  • 2 tablespoons peanuts (ground and roasted in a dry pan, or ground fried peanuts)
  • 2 pounds pork leg (cut into bite size wafers)
  • 30 bamboo skewers about 10-inch long, soaked in warm water for an hour (about 10-inch long, soaked in warm water for an hour)
  • 2 cucumber (Kirby variety preferred, medium, cut in 1-inch pieces)
  • 1/2 red onion (small, cut in 1/2-inch pieces)
  • 1/2 cup dried red chile peppers (stems and seeds removed, about ½ oz.)
  • 1 teaspoon dried shrimp
  • 1/2 cup vegetable oil
  • 2 shallots (medium, roughly chopped)
  • 2 cloves garlic (roughly chopped)
  • 2 stalks lemon grass (trimmed and sliced very thin, about 1/16-inch)
  • 2 teaspoons galangal (finely grated)
  • 3 cups water
  • 1 1/2 cups peanuts (roasted in a dry pan or deep-fried and finely ground)
  • 3/4 cup granulated sugar
  • 2 teaspoons kosher salt
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    1. 1. In a blender, purée the lemon grass, garlic, galangal, and as much water necessary to facilitate blending, until it becomes a smooth marinade. Transfer to a bowl and add the sugar, salt, turmeric, and peanuts. Pour the marinade over the pork and massage thoroughly (you may wish to use gloves or tongs, since the marinade will stain your fingers). Marinate, covered, in the refrigerator for 24 hours
    2. 2. Pierce the marinated pork onto the skewers, aiming for the center of the meat so that it lays flat on the skewers. Arrange 3 to 5 pieces onto each skewer for handling
    3. 3. Arrange the cucumber and onion on a plate
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