Moo Satay

1. 1

   Prepare the marinade

   In a large bowl, combine lemongrass water, coconut milk (reserving some for basting), thin soy sauce, turmeric powder, Thai curry powder, sugar, salt, and baking soda. Mix thoroughly until all ingredients are well incorporated.

   10m

   Tips:

   • • The baking soda helps tenderize the pork
   • • Make sure turmeric is evenly distributed for uniform color
2. 2

   Marinate the pork

   Slice pork tenderloin into thin strips, about 1/4 inch thick and 4-5 inches long. Add pork to marinade, ensuring all pieces are well coated. Cover and refrigerate for minimum 1 hour, preferably overnight for best flavor.

   1h

   Tips:

   • • Slice pork against the grain for more tender results
   • • Longer marination time yields deeper flavors
   • • Bring meat to room temperature before grilling for even cooking
3. 3

   Prepare the satay sauce

   Using a mortar and pestle, pound toasted sesame seeds into a paste, then separately pound roasted peanuts finely. In the mortar, grind together softened dried chiles, galangal, lemongrass, and kaffir lime leaves. Add shallots, garlic, and shrimp paste, pounding until a smooth paste forms.

   15m

   Tips:

   • • A food processor can be used but mortar and pestle gives authentic texture
   • • Grind aromatics in order from driest to wettest for best results
4. 4

   Cook the satay sauce

   In a saucepan over medium heat, add 1 cup coconut cream and the aromatic paste. Stir constantly until paste dissolves into the coconut cream. Add Massaman curry paste, fish sauce, tamarind water, and palm sugar. Incorporate the ground sesame and peanut pastes. Add remaining coconut cream and simmer on medium-low heat for 10 minutes, stirring occasionally until sauce thickens.

   15m

   Tips:

   • • Sauce should be thick enough to coat the back of a spoon
   • • Adjust sweetness and saltiness to taste
   • • Can be made ahead and reheated
5. 5

   Make cucumber relish (ajad)

   In a small saucepan, heat white vinegar, sugar, and salt until sugar and salt completely dissolve. Remove from heat and let cool completely. Just before serving, add sliced cucumber, shallots, and fresh Thai chiles to the cooled vinegar mixture.

   10m

   Tips:

   • • Don't add vegetables to hot vinegar or they'll become mushy
   • • Relish can be stored in refrigerator for up to 3 days
   • • Adjust chile amount based on heat preference
6. 6

   Prepare basting liquid

   Mix remaining coconut milk with 1 tablespoon sugar, 1/2 teaspoon salt, and 1 teaspoon turmeric powder. Set aside for basting during grilling.

   2m

   Tips:

   • • Keep basting liquid warm for easier application
   • • Use a silicone brush for even coating
7. 7

   Thread pork onto skewers

   Remove pork from marinade. Thread 2-3 pieces of marinated pork onto each pre-soaked bamboo skewer, weaving the skewer through the meat in an S-pattern to secure.

   10m

   Tips:

   • • Don't pack meat too tightly to ensure even cooking
   • • Leave space at both ends of skewer for handling
   • • Soaking skewers prevents burning
8. 8

   Grill the satay

   Prepare a charcoal grill to medium-high heat. Place skewers on grill and cook for 2-3 minutes per side, constantly basting with the coconut basting liquid. Grill until pork is cooked through with nice caramelized edges and slight char marks.

   10m

   Tips:

   • • Charcoal gives authentic smoky flavor, but gas grill works too
   • • Keep skewers moving to prevent burning
   • • Constant basting is key for moist, flavorful satay
   • • Internal temperature should reach 145°F (63°C)
9. 9

   Serve

   Arrange grilled satay skewers on a serving platter. Serve hot with warm peanut sauce, cucumber relish (ajad), and toasted white bread on the side. In Thailand, it's traditional to dip the bread in the peanut sauce and eat alongside the satay.

   2m

   Tips:

   • • Serve immediately for best texture
   • • Garnish with fresh cilantro and crushed peanuts if desired
   • • White bread is traditional but sticky rice is also popular

• •Soak bamboo skewers in water for at least 30 minutes before use to prevent burning on the grill
• •Slice pork thinly and against the grain for maximum tenderness
• •Marinate overnight for deeper, more developed flavors
• •Constant basting during grilling is essential for authentic moist satay
• •Charcoal grilling provides the most authentic smoky flavor
• •Make the peanut sauce from scratch without peanut butter for authentic taste
• •The baking soda in the marinade helps tenderize the meat but don't use too much
• •Adjust the spice level in both the sauce and cucumber relish to your preference
• •Don't add vegetables to hot vinegar mixture or they will become mushy
• •Reserved marinade should not be used as sauce due to raw pork contact

• •
  Sticky rice or jasmine rice
• •
  Thai papaya salad (Som Tam)
• •
  Thai iced tea
• •
  Cucumber salad
• •
  Thai fried rice
• •
  Stir-fried morning glory
• •
  Coconut tapioca pudding for dessert
• •
  Mango sticky rice for dessert
• •
  Thai beer (Singha or Chang)

Moo Satay has its origins influenced by Indonesian and Malaysian satay traditions, but Thai cuisine has adapted it with distinctive characteristics. The Thai version emphasizes sweeter flavors with palm sugar, incorporates Thai curry paste and coconut milk prominently in both marinade and sauce, and is traditionally made with pork rather than chicken or beef. In Thailand, satay became popular as street food, particularly in Bangkok and central regions, where vendors grill skewers over charcoal braziers on street corners. The dish is commonly served with toasted white bread, a unique Thai touch not found in neighboring countries' versions. While chicken satay has gained popularity internationally, in Thailand itself, pork satay (moo satay) remains the most common and traditional preparation found at street stalls and markets. The constant basting technique used during grilling is a hallmark of Thai satay preparation, ensuring the meat stays moist and develops its characteristic caramelized exterior.

Several elements distinguish authentic Thai Moo Satay from other satay variants: First, the marinade must include turmeric for the distinctive golden color and coconut milk for richness. Second, authentic Thai satay uses a complex peanut sauce made from freshly ground roasted peanuts and toasted sesame seeds (not peanut butter), flavored with galangal, lemongrass, kaffir lime leaves, and Massaman curry paste - ingredients that give it a uniquely Thai aromatic profile. Third, the constant basting with sweetened coconut milk during grilling is essential for the proper texture and flavor. Fourth, the accompaniment of cucumber relish (ajad) provides the necessary sweet-sour-spicy contrast to the rich peanut sauce. Fifth, serving with toasted white bread is a distinctly Thai practice. Finally, grilling over charcoal is preferred for the authentic smoky flavor found at Thai street stalls. The use of pork (rather than chicken) is most traditional in Thailand, despite chicken satay's international popularity. Traditional preparation uses a mortar and pestle for grinding the sauce aromatics, which creates a different texture than machine processing.