71 replies to this topic

[Adam Balic]

Balinese Temple pork satay.

[scubadoo97]

Adam, is that lemon grass used as skewers or sugar cane?

[Adam Balic]

Lemongrass. The meat mixture is: Pork mince, shredded fresh coconut, shallots, garlic, ginger, fresh tumeric and sacred spices. Green coconut husks used for smoke.

[Dejah]

Lemongrass. The meat mixture is: Pork mince, shredded fresh coconut, shallots, garlic, ginger, fresh tumeric and sacred spices. Green coconut husks used for smoke.

Did you have to soak the lemongrass before using, or is it green enough as is?

What are sacred spices? A secret mix of your own or a name of a spice blend?

These look delicious. I will give them a try!

[Adam Balic]

No need to soak the fresh lemongrass, another thing you can do is a Laotian method, where you pound the lemongrass until it shreds, then stuff the pork mixture inside.

Like this.


I haven't got my notes with me, but the spices (and the sate) are specific temple food, made by men and may involve some sort of phallic symbology. Some of the spices used were: Long pepper, nutmeg, coriander seeds, with roasted candlenuts.

Edited by Adam Balic, 04 October 2006 - 04:29 AM.

[Dejah]

I haven't got my notes with me, but the spices (and the sate) are specific temple food, made by men and may involve some sort of phallic symbology. Some of the spices used were: Long pepper, nutmeg, coriander seeds, with roasted candlenuts.

Might be the way to get hubby into cooking.

I can get everything here except for candlenuts. Any substitute?

Both versions of your lemongrass kebabs look great! Thanks.

[spaghetttti]

I haven't got my notes with me, but the spices (and the sate) are specific temple food, made by men and may involve some sort of phallic symbology. Some of the spices used were: Long pepper, nutmeg, coriander seeds, with roasted candlenuts.

Might be the way to get hubby into cooking.

I can get everything here except for candlenuts. Any substitute?

Both versions of your lemongrass kebabs look great! Thanks.

Sue-On,

When we were in the States and couldn't get candlenuts, we substituted macadamia nuts for added texture and richness.

[Chris Amirault]

Yesterday, I made the beef satay from the excellent Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia by James Oseland, and I figured out a pretty nifty way to put the very thinly sliced strips of marinated beef onto the skewers. I'm usually slow at this sort of thing, but I zipped through about sixty in ten minutes.

1. Flatten one piece of meat onto a cutting board.

2. While one hand holds down the meat, use the skewer to "sew" the meat onto the skewer, turning the point of the skewer up and down along the piece of meat.

3. Flatten the meat out once again so that it extends along the length of the skewer.

[C. sapidus]

Browsing the cook-offs, I realized that I had not posted a few "meat on a stick" meals. I hope y'all don't mind a little self-plagiarizing.

Mom Leaung Neuang’s ’s famous satay, from Thai Food. Strip steak marinated with coconut cream, turmeric, sweetened condensed milk, fish sauce, bourbon, and a paste of shallots and roasted peanuts, cumin, and coriander seed. We sprinkled on the excess marinade while the satay was on the grill. This was one of my favorite satays ever.



Beef satay, from Cradle of Flavor. This is a family favorite, and we have made it several times.



Garlic chicken tikka kebabs. We marinated cubed chicken breast overnight in garlic paste, lemon juice, olive oil, salt, and ground cardamom, coriander, cumin, black pepper, and garam masala. The kebabs were grilled and finished with a glaze of melted ghee, lemon juice, dried fenugreek leaves, black salt, cumin, and chaat masala.



Anyone else cooked meat on a stick lately?

[hazardnc]

what is the salad with the Mom Leaung satays? It looks delicious

[C. sapidus]

what is the salad with the Mom Leaung satays?  It looks delicious

Thanks! It was crab meat in “mock frog salad” (click and scroll) from Thai Food.

[Hassouni]

3 years too late, but I thought I'd show some kabab I've done in the past. As part of my Middle Eastern heritage, kabab is one of my favorite things to cook in barbecue season. Here are some lamb cubes (in Iraq known as tikka, in Turkey "kuzu şiş" and in Iran as "barreh")







The lamb there was marinated most likely in a mix of grated onion, olive oil, lime juice, sumac, and some za'tar. Served with grilled peppers and onions, onion-and-sumac salad, and a grilled eggplant salad.

I also often make what in Iraq would be called chicken tikka, or in Arab countries shish tawouq, but with a bit of a Persian twist - marinated in yogurt, saffron, lime, grated onion, and za'tar.


I also do ground meat kabab (in Iraq just known as "kabab"), which I make as a sort of cross between Iranian koobideh and spicy Turkish Adana kebabı. Sadly no pictures of this.