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!