Pork Satay… Daring Kitchen Challenge Jan. 2010

When I first moved to Bulgaria, I found my culinary challenges were re-creating pieces of home, but that became boring and stagnate.  Then I found new ways to expand my horizons by pushing myself to cook all of the monthly savory recipes in my Martha Stewart Living magazine .  It gave me a goal and it also helped me try food combinations outside of my comfort zone.
While checking out Jeroxie, I stumbled across The Daring Kitchen, which posts monthly recipes and members are encouraged to submit their interpretation.  This month was Satay, but the recipe was adapted from a British cook, Martha Day’s 1000 Recipe Cookbook .  I personally love satay, so this wasn’t really branching out, but a great way to get aquatinted with this new site.  I have no doubt that I will be participating in many more months to come!
You can find the Satay recipe here. I followed it pretty exactly, but I did make some slight changes to boost the flavor.  Both the marinade and the satay sauce call for ground coriander and cumin, so I decided to pan roast the whole spices till fragrant, then ground in a mortar and pestle.
The marinade recipe gives you some options to make it a little more authentic, but adding some fish sauce, extra ginger and some hot chilis, which I did.
You were also supposed to blend in a food processor, but since I had used it to juice the lemons, plus make some lemonade, I just used my hand blender, which didn’t get it as smooth, but I liked the chunkiness!
The recipe called for pork, but you could use whatever meat or meat-substitute to marinade. I ended up using pork tenderloin, which by definition is already tender, but they didn’t have the cut I wanted in the store, which was regular loin.  Because the meat was already tender, I only marinated it for 4 hours.
While the meat was marinating, I wanted to get started on the rest of the meal, which was the satay sauce and also the sushi.  Not that satay and sushi go together, but I wanted to make the satay and I had to make the sushi.  Boryana has been going on about carrot sushi for a week now.  I needed the nori, which is only sold in Sofia and I had picked it up the day before.
I had everything on hand to make the satay sauce, but I came to a small snafu.  The coconut milk that I had in the fridge was way beyond edible, so I needed to toss it.  Luckily for me I had an actual coconut.  I quickly googled how to make coconut milk and it was retard-idly easy… messy, but easy!
I then combined all the ingredients for the satay, heated on the stove top, and then repeatedly tasted my creation! I did eventually finish all the satay with a spoon because it was just too good to waste.
Dinner is served.  It was good, but I think that the marinade was a little too powerful.  It detracted from the subtleness of the peanut butter and coconut milk in the satay!
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Author: caseyangelova

Eating, Gardening & Living in Bulgaria www.caseyangelova.com

24 thoughts on “Pork Satay… Daring Kitchen Challenge Jan. 2010”

  1. Welcome and congrats on your 1st challenge. I'm very impressed you made you own coconut milk and you toasted the spices also well done and your satay looks so delicious and I'm sure was yummy. Superb work on this challenge. Cheers from Audax in Sydney Australia.


  2. I've tried satay, both pork and chicken, many times but have never attempted it.

    Like you, when I first moved to the Philippines, recreating the flavors of home was my priority. It still kind of is. It's not boring because a lot of Western and Mexican ingredients can be quite hard to find here or are expensive if available. So it's quite challenging. But at the same time, it's just amazing to discover all these new amazing ingredients like that green glutinous rice I used when I featured purple yam kulfi.

    Anyway, congrats on your 1st challenge. 🙂


  3. Kitchen Masochist – I am already excited for February's challenge!
    I agree with the Mexican stuff. Once corn is in season, I am going to make my own masa de harina. I would like to get a tortilla press too. Rolling out the dough sucks!
    Bulgaria doesn't have much in way of interesting ingredients, but the tomatoes in the summer are orgasmic!


  4. Oh wow! That coconut action is pretty hardcore. 😉 I dig it.

    I'm glad my easy challenge was your first challenge! But it looks like your sushi meets a previous challenge, too! Two in one! 😀 Excellent.

    Everything looks like it worked out great for you, too. 🙂

    Welcome to the DC!


  5. If you make masa harina, don't forget to blog about it. Bob's Red Mill masa harina is available here, but they cost a small fortune.

    Btw, Anamaris @ ChefItYourself has a recipe on how to make masa harina from hominy.


  6. Dear Casey,
    Funny how we are drawn by common elements we experience in others. I noticed things besides great posts… I have the same roasting pan with the stainless steel adjustable rack and you have an uncommonly beautiful granite counter top which one of my sister's has, but mostly it was the satay as this is the subject of my next post. Thank you for that, Lee Ann.


  7. Thanks everyone! I will continue to use fresh coconut in the future.

    Kitchen Masochist – Thanks for the info about masa, we have poor mexican/ tex-mex pickin's in Bulgaria. I will check out Anamaris.

    Powderate – I love my All-Clad roasting pan. It was a Thanksgiving gift for my husband. I had purchased a cheaper roasting pan, when I lived in the US. I had shipped it with us when we moved to Bulgaria and it didn't fit in the european sized oven, so now it collects dust. All Clad was one of the few companies that made small roasting pans of quality. It just fits in my oven.

    I love my granite countertops too. Your sister has good taste. There are flecks of dark purple almost amethyst in the stone, which is my birthstone. I am crazy for purple.


  8. Yum, Yum. This is definitely going into the solar oven. I've made the marinade before but didn't know it had a name! Love peanut sauce. Made coconut milk just last week, but with bag flaked coconut and whole milk. It was so good, I almost didn't share it! Hope you'll make me a friend to your blog. Check out my blog and let me know what you think.


  9. The satay sounds great. I have a pork tenderloin in my fridge right now that is interested in having this done to them.

    How are you enjoying your food experience in Bulgaria? I will poke around your site to see if you have been blogging about the challenges and joys. Are there many new ingredients? What are your favorite new dishes you have discovered?

    I am busy translating my grandmother's 80 year old handwritten cookbook from Slovak to English, and am learning about what the common ingredients were back then. I am amazed at how well they translate into today's palate.

    It's called Pauline's Cookbook…

    I look forward to reading more about your culinary experience there.


  10. i am so impressed…suchi is allowed to be made by male only…this was told in a japoese restaurant…but yours look perfect with no male…
    LOL. the roasted seeds are a very good ideea, thank you


  11. Thanks again everyone!

    Sharlene – I think I will look into solar cooking in the summer, way to foggy in Bulgaria to pull it off now!
    Tonya – Congratulations on your project with you grandmother's cookbook. I've heard my Polish grandmother was an amazing cook. She died when I was young, but her recipes lived on in my uncle who also died recently before I had the chance go collect them, so be thankful that you have such a wonderful treasure. I do have a few recipes, so I will share one day. Good luck!
    Judit – I didn't know that only men were allowed to make sushi back in the day, now I am even more determined to make my next batch extra special. I will experiment with kampyo again!


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