Pork Satay ~ Satay originated in Indonesia and has since been adapted to many
Asian countries.  Pork Satay would not be eaten by many in Indonesia due to
religious beliefs.

1 pound lean pork
1 tsp grated ginger root
1 stalk lemon grass, finely chopped (in Asian Markets)
3 garlic cloves, finely chopped
1 tbsp medium curry paste
1 tsp ground cumin (Spanish = comino)
1 tsp ground turmeric
4 tbsp coconut cream ~ not milk here
2 tbsp fish sauce
1 tsp sugar
20 wooden (bamboo is best) skewers
(Soak in water to prevent burning.  Another trick is to stick a green onion (bulb end
- onto the stick after meat has been skewered...remove before serving)
oil for cooking
Satay Sauce ( Alternate sauce below)
1 cup coconut milk ~ milk not cream here
2 tbsp red curry paste
1/3 cup crunchy peanut butter
1/2 cup chicken stock
3 tbsp brown sugar
2 tbsp tamarind juice
1 tbsp fish sauce (see note above)
1 tsp salt

1.  Cut the pork thinly into 2-inch strips.  Mix together the ginger, lemon grass,
garlic,
medium curry  paste, cumin, turmeric, coconut cream, fish sauce, and sugar.

2.  Pour over the pork and leave to marinate for about 2 hours.

3.  Meanwhile, make the sauce.  Heat the coconut milk over medium heat, then
add the red curry paste, peanut butter, chicken stock and sugar.

4.  Cook and stir until smooth, about 5-6 minutes.  Add the tamarind juice, fish
sauce and salt
to taste.

5.  Thread the meat onto the skewers.  Brush with oil and grill over charcoal or
under a
preheated broiler 3-4 minutes on each side, turning occasionally, until cooked and
golden
brown.  Serve with satay sauce.

Satay Sauce
2 tbsp red curry paste (purchase from Asian market -- many supermarkets have
this)
½ cup crispy shallots ~ recipe below
1 tsp chile (chili) powder
½ cup finely ground roasted peanut
3 cups coconut milk
2 tbsp palm sugar
1 tbsp tamarind juice
½ tbsp salt (or to taste)
2 tbsp oil

1.  Heat wok on medium-high then add oil. Stir-fry paste, crispy shallots, chile
powder until
fragrant.   Add peanuts, palm sugar, tamarind juice, salt, and coconut milk.  
Reduce heat
and simmer gently until oil rises to the surface.  Spoon into small serving bowl.
Lemon Grass