PORK OR CHICKEN SATAY WITH CUCUMBER RELISH

1 cup coconut milk, fresh or canned
2 teaspoons turmeric powder or
1 tablespoon fresh turmeric
1 teaspoon curry powder
1 tablespoon sugar
3 tablespoons light soy sauce
1 pound pork loin or butterfly pork, sliced into long 1/4-inch thick strips*
Wooden skewers
FOR SERVING:
Satay Sauce (recipe follows)
Cucumber Relish (recipe follows)
Grilled bread

Whisk the coconut milk, turmeric powder, curry powder, sugar and soy sauce together in a bowl. Add the pork and marinate for 1 to 8 hours.

TO COOK:
Soak the skewers in water for 15 minutes to prevent burning. Thread the pork onto the skewers.

Grill over hot coals or broil 3 inches from the heat source for 3 to 4 minutes per side.

TO SERVE:
Serve with Satay Sauce, Cucumber Relish and grilled bread or toast. Garnish with a tomato rose and cilantro.

*Chicken can be used as a substitution for the pork.

SATAY SAUCE
Makes 1 1/2 cups

1 (14-ounce) can coconut milk
2 tablespoons red curry paste
1/2 teaspoon coriander
3/4 teaspoon salt
5 tablespoons sugar or palm sugar
1 tablespoon tamarind juice*
1/2 cup ground peanuts

Heat the coconut milk in a small saucepan over medium heat until bubbly. Add the curry paste and coriander and whisk until blended. Add the salt, sugar and tamarind juice and stir to combine.

Add the peanuts and cook for 5 minutes longer. Taste and adjust the seasonings as desired. The sauce may be stored in the refrigerator for up to 2 weeks.

*To make tamarind juice, mix 1 portion of tamarind pulp to 2 portions of water. Mix well and strain the pulp.

CUCUMBER RELISH
Makes 2 1/2 to 3 cups

1/4 cup white vinegar
1/4 cup sugar
1/2 teaspoon salt
1 cucumber
1 large shallot, thinly sliced
1 or 2 jalapeno peppers, red and green, thinly sliced

Combine the vinegar, sugar and salt in a bowl and whisk until the sugar is dissolved.

Peel the cucumber, cut lengthwise into quarters and thinly slice vertically. Combine the cucumbers, shallot and jalapeno peppers in a serving bowl and toss with the vinegar mixture.

Serves 6 to 8
Source: Lemongrass and Limes by Naam Pruitt