Skewers of grilled meat are a staple at Thailand night markets as the aromatic smoke from satay stands lure in hungry customers. These are also perfect to serve at soirees or as part of a dinner menu. The oven broiler can stand in for the grill when the weather outside is not so tropical.
1 cup (250 mL) coconut milk
4 Tbsp (60 mL) coconut palm sugar or honey, divided
2 Tbsp (30 mL) fish sauce
1 Tbsp (15 mL) reduced-sodium soy sauce
2 tsp (10 mL) grated or finely minced ginger
2 tsp (10 mL) ground coriander
1/2 tsp (2 mL) ground turmeric
1 lb (450 g) skinless, boneless chicken thighs, cut into 1/2 in (1.25 cm) cubes
10 wood skewers
1/2 cup (125 mL) rice vinegar
2 garlic cloves, minced
2 dried Thai bird chilies, crushed, or 1/4 tsp (1 mL) red chili flakes
Stir together coconut milk, 2 Tbsp (30 mL) palm sugar or honey, fish sauce, soy sauce, ginger, coriander, and turmeric in large container. Add chicken pieces, toss to coat, cover, and let marinate in refrigerator for 1 hour or more.
Soak skewers in cold water for 30 minutes to prevent them from burning under the broiler.
Preheat oven broiler. Remove chicken from marinade and thread onto skewers. Place chicken skewers on lightly greased baking sheet and broil for 3 minutes. Turn skewers and broil for additional 3 minutes or until chicken is cooked through.
To make dipping sauce, place rice vinegar, remaining sugar or honey, garlic, and chili pepper in small saucepan. Bring to simmer and heat for 5 minutes. Let cool to room temperature. Sauce can be made up to 3 days in advance.
Each serving contains: 234 calories; 23 g protein; 10 g total fat (6 g sat. fat, 0 g trans fat); 11 g total carbohydrates (9 g sugars, 0 g fibre); 540 mg sodium
source: "Stir-Up Delicious Thai Food", alive #364, February 2013
There’s nothing like a roast to feed a crowd. These lean pork tenderloins will reign at the buffet table and will be equally enjoyed hot or cold. Simply prepared with a rub scented with the flavours of your favourite apple pie, the meat is roasted and rested to retain its juices before being laid out on peppery arugula leaves simply dressed in a classic vinaigrette. When is pork done? Has your pork ever come out dry? It could be all down to a number. In 2020, the US Department of Agriculture (USDA) updated its recommended internal temperature from the previously published 160 F (70 C) to 145 F (63 C) to allow for rest time. The new standard reflects a clearer distinction between temperature taken prior to rest time and after. During rest time, the internal temperature continues to rise, reaching the desired 160 F (70 C).
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