Tag Archives: satay
Prep time: 30 mins | 6 servings
Satay Peanut Sauce:
- 5 tbsp coconut cream
- 1 tbsp panang curry paste
- 2 tbsp palm sugar
- 1 tbsp tamarind juice
- 1 tbsp creamy peanut butter
- 2 tsp cooking oil
- 1 medium tomato, sliced
- 6 small eggs (optional)
- A few large pieces of lettuce
- 6 dinner rolls
- 1 tbsp butter spread / margarine
Satay Pork Burgers:
- 200 g ground pork
- 1/8 tsp ground cumin
- 1 tsp curry powder
- 1/8 tsp ground coriander seed
- 1 tsp fish sauce
- 1 tbsp palm sugar
- 2 tbsp coconut cream
- 1 tbsp cooking oil
1. Put all satay pork burger ingredients into a large bowl
2. Mix all burger ingredients well and marinade in the fridge for 10-15 minutes so the meat will get soft and juicy.
3. Add 1 tsp cooking oil to the frying pan then add Panang Curry paste. Fry over low-medium heat until fragrant.
4. Add coconut cream little by little, allowing it blend well with curry paste. Keep adding the paste and stirring.
5. Season the satay sauce with palm sugar and tamarind juice. Add peanut butter at the end to give it a super peanutty flavor.
6. Heat another frying pan, add 1/2 tbsp cooking oil and make sunny side up eggs.
Cut dinner rolls in half and spread butter on them, then brown them in the pan.
7. Take the burger meat out of the fridge, make six perfectly sized mini burgers. Roll into balls about 2″ diameter each, then press with your palms to flatten.
8. Add 1/2 tbsp cooking oil to the pan and grill all mini pork burgers until brown. When you turn them, brush with a little coconut cream to keep them juicy. You can cook them on the grill or broiler if you like.
9. Place cooked mini pork burgers on buns, add Satay Sauce.
10. Top with sunny side up egg, a slice of tomato and a bit of lettuce. Ready to serve! Perfect on a hot summer grilling day with some ice cold Singha beer!
We recently had a special lunch meeting with our good friends Christine, from SouthFloridaFoodandWine.com, and Chef Tulio, executive chef at Andrews of Boca Raton. We ate at the Thai Delight restaurant located in the strip mall on the NW corner of Hillsboro and Military Trail.
Since I’ve lived in South Florida, I have been going to this restaurant from time to time. They have been in business for more than a decade. It’s a family-owned and operated restaurant, run by a well educated couple who were teachers in a famous private school in Bangkok.
I like eating curries there because they have a strong herb flavor and authentic taste. You can’t imagine the delicious meal the four of us enjoyed 🙂
Here’s the menu:
Satay – grilled chicken served with fresh peanut and cucumber sauce.
Shrimp in Blanket – Deep fried shrimp spring rolls stuffed with chicken, cliantro and garlic served with plum sauce.
Curry Puff – Ground chicken, onions and curry powder wrapped in spring roll wrappers
Thai Steamed Dumpling – stuffed with shrimp, chicken, water chestnuts, shiitake mushroom, scallion, served with special sauce or sri racha sauce
Green Curry Shrimp – Shrimp, bamboo shoots, bell pepper, fresh basil leaves in green curry served over rice.
Pad Kee Mao – Stir fried noodled with chicken, basil sauce and fresh basil leaves. Thai spicy dishes are perfect compatible with Thai Singha Beer!
Fish Ginger – Steamed fish with fresh sliced ginger, celery, carrot
We got a sweet treat from Thai Delight for dessert. It was that Thai standard – homemade mango with sticky rice. A really nice touch was that I could smell the fragrance of jasmine water in the sticky rice. It makes remind of sweet sticky rice I used to eat in Chonburi, my mom’s hometown 🙂