Note: "I turned my favorite satay appetizer into a no-fuss, no-skewer weeknight dinner," writes Tara "Teaspoon" Bench in "Living Life Deliciously" (2020, Shadow Mountain). "Traditional Thai satay is ...

1 ½ pounds pork loin, tenderloin or shoulder, sliced into thin rectangles (¼-inch-by-1-inch-by-2 inches; you should have about 24 pieces) 1 teaspoon cumin seeds, toasted and ground 1 teaspoon ...

Note: At street carts across Thailand, satay is typically made with pork, not chicken. If you prefer, you can use beef tenderloin or skirt steak. 1 teaspoon whole cumin seeds 2 teaspoons whole ...

In a saucepan, combine the coconut milk with the fish sauce, soy sauce, sugar, curry powder, salt and white pepper and whisk over moderate heat until the sugar is dissolved, 5 minutes. Pour the ...

Tenderize pork chop using a meat tenderizer and rub a pinch of salt onto each side of the boneless pork chops. Whisk together one egg with 1Tbsp of water. Lay the crushed peppercorns down on a plate.

Every spring, my brothers and oldest son gather at the latter’s property near Clare to solve the world’s problems around the campfire, enjoy a brew or two and share some good meals. One dinner was ...

With Memorial Day coming up this weekend, I'm ready to grill. But I have little skewers on my mind, not burgers or sausages or ribs. I became a fan of satay long before ever visiting Southeast Asia.

Pork is the most commonly consumed meat in the world and has been a staple in the human diet going all the way back to 5000 B.C. In the past, we've featured pork with spicier dishes like Indonesian ...

Note: At street carts across Thailand, satay is typically made with pork, not chicken. If you prefer, you can use beef tenderloin or skirt steak. 1. In a small skillet set over medium heat, dry-roast ...