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【外傭好煮意】沙嗲豬肉串燒 Grill Pork Satay Skewers (Moo SaTae)

By 靚太Club 食譜 418份
21291 Views
預備
---分鐘
烹調
50分鐘
總共
50分鐘
難度
份量
3-4人
特色
小食
材料

豬 400克

菠蘿/青瓜(伴菜;切片) 少量

 

400g Pork

Some Pineapple or cucumber (sliced, for garnish)

 

 

醃料

南薑粉 1/2湯匙

香茅粉 1/2湯匙

鹽 1/4茶匙

胡椒 少量

麻油 1/2湯匙

黃薑粉 1茶匙

 

Pork Marinade

1/2 tbsp. Galangal powder

1/2 tbsp. Lemongrass powder

1/4 tsp. Salt

A pinch Pepper

1/2 tbsp. Sesame oil

1 tsp. Turmeric powder

 

 

沙嗲醬材料

馬沙文咖喱 50克

椰奶 250克

棕櫚糖 50克

羅望子醬 1湯匙

花生醬 1/2湯匙

烤花生 50克

 

For Satay Sauce

50g Massaman curry

250g Coconut milk

50g Palm sugar

1 tbsp. Tamarind paste

1/2 tbsp. Peanut butter

50g Roasted peanut

 

串燒那惹味濃郁的沙嗲醬,甜甜的,帶點花生香味,令人回味無窮。沙嗲醬多用馬沙文咖喱或帕能咖喱來做,較溫和,吃的是泰式香料的豐富味道。

做法

1. 豬肉切片,約5毫米厚,盡量大小相同。竹籤濕一點水,串起肉片。灑上醃料,抹勻,醃30分鐘。

2. 煮沙嗲醬:鍋子下油,下咖喱醬,用中小火炒約1分鐘至香味散發。加入1/3椰奶拌勻至油和醬稍分離,香氣四溢,約2分鐘。再下1/3椰奶,拌勻至油分離才加入最後的1/3椰奶。

3. 加入棕櫚糖、羅望子醬和花生醬,拌勻,以小火煮2分鐘,不時攪拌以免煮焦。

4. 以保鮮紙包著花生,用硬物拍碎,加入鍋子中,小火煮至醬汁濃稠,約3分鐘。試味,如太酸可加少許糖,太甜可加少許羅望子醬,太鹹則加少許椰奶或糖。

5. 串燒放在烤架上,放入已預熱焗爐,以攝氏200℃烤兩面各5分鐘,中途再掃剩餘醃汁2次,或在煎鍋(Grill pan)上煎熟。

6. 串燒沾沙嗲醬,伴菠蘿、青瓜食用。

 

 

 

 

1. Slice the pork into 5mm thick, try to keep each piece in a same size. Wet the bamboo skewers, thread the meat onto the skewers, coat them in the marinade and steep for 30 minutes.

2. Cook the satay sauce: heat oil in a pot, add Massaman curry and stir-fry over medium low heat for around 1 minute until fragrant. Add 1/3 of coconut milk and mix well. After 2 minutes, the oil start detaching from the sauce and is fragant, add another 1/3 of coconut milk and blend thoroughly. Add the remaining 1/3 of coconut milk once the oil is thoroughly detached. 

3. Add palm sugar, tamarind paste and peanut butter and mix well. Cook over low heat for 2 minutes and keep stirring to avoid sticking.

4. Put the peanuts in a freezer bag, crush them with hard object and add the crushed peanut to the pot. Cook for around 3 minutes over low heat till thickened. Taste the satay, add a pinch of sugar if it is too sour; add some tamarind paste if it is too sweet and add some coconut milk or sugar if it is too salty.

5. Put the skewers on a grill rack, place the rack into a preheated oven to grill at 200℃ for 5 minutes on each side. You can also cook them on grill pan.

6. Serve with the satay sauce and garnish with pineapple and cucumber. 

 

 

 

 

 

 

小貼士

1. 可用黃糖或砂糖代替棕櫚糖。

2. 嗜辣者可加少許乾辣椒煮沙嗲醬。

3. 沙嗲醬易焦,需不時攪拌以免煮焦。

4. 用有點肥膏的豬肉較可口,改用雞腿肉亦可。

5. 不做串燒,原片豬扒或雞扒伴沙嗲醬也可。

6. 沒有南薑粉和香茅粉的話,可用新鮮的,各3條/片,以石舂舂爛醃肉。

7. 沙嗲醬可預先做好,不加菜肉,可存於冰箱1星期,放冰格可存放達3個月。

 

1. Brown sugar or sugar can be used instead of palm sugar.

2. Add a pinch of dried chili during the cooking of satay sauce if you enjoy spicy food.

3. Keep stirring the satay sauce during cooking to avoid it burnt.

4. It is more flavourful to use pork with some fat. You can use chicken thigh meat as well.

5. Not just skewers, satay sauce can be used for cooking pork chop and chicken slice. 

6. If there is no galangal powder and lemongrass powder, use 3 slices of fresh galangal and 3 stalks of lemongrass instead. Crush them with mortar and pestle for marinade.

7. Satay sauce can be prepared in advance. If no vegetable and meat is added, it can be kept for 1 week in fridge or 3 months in freezer.

 

 

 

食譜出處:

《外傭入廚手記:泰美味鬼煮意》

作者:鬼嫁

出版社:香港青馬文化事業出版有限公司

 

感謝香港青馬文化事業出版有限公司授權提供食譜。

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