Moo Satay (Pork Satay)

4-5 Serving
Ingredlents, Pork (marinated)
Pork, Thigh (cut to pieces) 2 cup or 400 g.
Coconut milk 1/4 cup or 75 g.
Fresh butter 2 tbsp or 25 g.
Sugar 2 tbsp or 20 g.
lodized salt 3/4 tsp 3 g.
Ground roasted corinader 1 tsp 1 g.

seeds
tumeric powder 1 tsp or 1.5 g.
Lemon grass (sliced) 1 tbs or 5 g.
Galagal (sliced) 2 tbsp or 5 g.
Ground roasted cumin 1/2 tsp or 0.5 g.
Plain water 1/4 cup 75 g.

Preparation:
1. Pound galangal and lemon grass thoroughtly, add salt. coriander seed, roasted cumin and turmeric, pound until fine.
2. Mix the mixture with pork, add butter, sugar, knead thoroughly
3. Add coconut milk and water.mix together. marinate for 1-3 hours.grill until done. spray coconut milk while grill

Seasoning Sauce:

Grond dried chilli 7 seed or 35g.

Ground hot chille 10 seed or 1g.

Shallot 3 tpsp or 20g.

Garlic 1.5 tbsp or 10g.

Lemon grass(sliced) 1.5 tbsp or 7.5g

Galangal (sliced) 1 tsp or 2.5g

Chilli paste 1 tsp 5g.

Ground roasted coriander 1tsp or 2g.

Ground roasted cumin 0.5 tsp or 1g.

lodized salt 3/4 tsp or 2.5g.

Sauce for pork:

Coconut milk 1 cup 250g.

Palm sugar 1/4 cup 60g.

Tamarind juice 1 tbsp or 15g.

lodized salt 1/2 tsp 2g.

Ground roasted peanuts 1/2 cup 50g.

Water 1/2 cup 100g.

Preparation:

1. Pound the mixture nutill fine.

2. Fry chili paste with alittle coconut milk until fragrant, add coconut little at a time untill done.

3. Seasoning with sugar, salt, tamarind juice, add the remaining coconut milk, water and peanut, simmer until sticky.