PORK SATAY
Cilantro layers on the freshness, while the sesame oil and Thai chili sauce add Asian flavors that pair perfectly with peanut butter. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 7 ingredients. Set aside 1/4 cup for dipping sauce. Pour remaining sauce into a bowl or shallow dish; add the pork and turn to coat. Cover and refrigerate 30 minutes. , Drain pork, discarding marinade. Thread pork slices onto 20 metal or soaked wooden skewers. Place skewers in a greased 15x10x1-in. baking pan. Broil 3-4 in. from heat 3-4 minutes on each side or until meat juices run clear. , Meanwhile, for sauce, combine peanut butter and water in a small bowl until smooth. Stir in lime juice and reserved soy sauce mixture. Serve with skewers.
Nutrition Facts : Calories 73 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 172mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
PORK SATAY
John Torode's version of skewered meat kebabs with Thai peanut sauce - authentic and fragrant
Provided by John Torode
Categories Snack, Starter
Time 35m
Number Of Ingredients 10
Steps:
- Soak 12 bamboo skewers in water while marinating the meat. Mix the meat with the soy sauce and sesame oil, and place in the fridge for at least 30 mins or up to 24 hrs.
- In a saucepan, combine coconut cream and red curry paste, then cook for 5 mins on a low heat. Add the fish sauce, palm sugar, tamarind paste and chopped peanuts, cook for a further 5 mins, then add the coconut milk.
- Heat the grill to high, thread marinated meat onto the soaked skewers and place on a baking tray. Grill for 5 mins on each side until golden brown and cooked through. Serve immediately with the satay dipping sauce.
Nutrition Facts : Calories 438 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1.8 milligram of sodium
SATAY PORK NOODLES
Mildly spiced, sweet, sour, salty and crunchy, these delicious Thai inspired noodles will please the whole family.
Provided by Kristy Komadina
Time 30m
Yield SERVES 4
Number Of Ingredients 13
Steps:
- Cook the egg noodles in boiling water according to the packet directions. Drain and set aside. Heat a wok on high heat, add the oil and the pork. Cook for about 5-7 minutes then add the diced onions. Cook for a further 2-3 minutes to soften the onion. Add the chilli, satay paste, fish sauce, ketjap manis, coconut milk and peanuts. Bring to the boil and cook for about 2 minutes until the sauce thickens. Add the noodles to the wok along with the lime juice and sesame oil. Serve in bowls with fresh torn coriander and some extra lime wedges. Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.
THAI PORK & PEANUT CURRY
Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy
Provided by Cassie Best
Categories Dinner, Main course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
- Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
- Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.
Nutrition Facts : Calories 388 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.6 milligram of sodium
PORK SATAY WITH THAI SPICES AND PEANUT SAUCE
Throughout Southeast Asia, little skewers of marinated meat, grilled over coals, are sold as street snacks. Sweetly fragrant with coconut milk and spices, they are perfect for barbecue parties served with steamed rice, or on their own with drinks, whether grilled indoors or out. You may use pork loin or tenderloin, but marbled sirloin or shoulder is more succulent.
Provided by David Tanis
Categories finger foods, appetizer
Time 45m
Yield 12 small skewers
Number Of Ingredients 30
Steps:
- Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar and coconut milk, and pour over meat. Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12 bamboo skewers in water.
- Prepare the cucumbers: Put cucumbers in a mixing bowl and season with salt. Add lime juice, sugar, shallots and chiles and toss to coat. Let stand for 15 minutes. Check seasoning, then transfer to a serving dish.
- Prepare the peanut sauce: Pulse the peanuts briefly in a food processor just until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne and coconut milk, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice or water as desired.
- Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.
PORK SATAY
Make and share this Pork Satay recipe from Food.com.
Provided by susie cooks
Categories < 30 Mins
Time 28m
Yield 10 skewers
Number Of Ingredients 9
Steps:
- Slice the pork as thinly as you can (it's easier if you freeze it for 15 to 20 minutes first).
- Cut the slices into pieces, about 1 1/2 inches is diameter.
- Mix together the remaining ingredients and stir the pork into them. Let sit for a few hours or overnight, refrigerated.
- Thread the pork onto skewers without crowding, reserving the marinade.
- Grill or broil until browned all over, a total of 5 to 8 minutes.
- While the meat is cooking, bring the marinade to a boil and reduce it slightly. Use as a dipping sauce.
Nutrition Facts : Calories 86.8, Fat 3.3, SaturatedFat 1, Cholesterol 29.9, Sodium 837, Carbohydrate 2.8, Fiber 0.3, Sugar 1.7, Protein 11.3
SATAY PORK CURRY
This curry goes well with fresh egg noodles and best of all its low-carbs.The Good Housekeeping Cookery Team tests every recipe three times before publishing, so you know it will work for you.
Categories satay pork curry
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a large frying pan and fry ground coriander and garlic for 30sec over a medium heat, then add pork and fry for 5min until golden, turning occasionally. Add mangetout and sweetcorn to pan and fry for a further 3min. Lift out pork and veg and set aside.
- Add the curry paste to the empty pork pan and stir in the peanut butter and sugar. Cook for 1min, then stir in the coconut milk and stock until smooth. Bring to the boil and simmer for 3min until the sauce thickens.
- Return pork and vegetables to the pan and simmer for 3-5min until veg are tender and meat is cooked through. Stir in lemon juice and fresh coriander. Serve with egg noodles. Like this? You'll love... 16 of the best chicken curry recipes Chicken katsu curry
INDONESIAN PORK SATAY
Serve with dipping sauce on the side. Chicken, beef, or lamb can also be used instead of pork.
Provided by Debbie
Categories Appetizers and Snacks Spicy
Time 6h40m
Yield 4
Number Of Ingredients 13
Steps:
- In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter, and mix again.
- Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.
- Preheat grill for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce.
- Lightly oil preheated grill. Grill for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.
Nutrition Facts : Calories 682.4 calories, Carbohydrate 22.1 g, Cholesterol 155.7 mg, Fat 49.6 g, Fiber 4.2 g, Protein 41.6 g, SaturatedFat 20.1 g, Sodium 2332 mg, Sugar 11.3 g
THAI PORK SATAY
I love this recipe since it can be made as a main dish or as an appetizer. For appetizer portions, use short skewers and half the amount of pork. -Stephanie Butz, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- In a bowl or shallow dish, combine the coconut milk, garlic, cumin, coriander, brown sugar, 1 tablespoon oil, salt, paprika, curry and red pepper flakes; add the pork and turn to coat. Cover and refrigerate overnight. Drain pork, discarding marinade., For sauce, in a small saucepan, combine the water, peanut butter and garlic. Cook and stir over medium heat until thickened, 2 minutes. Whisk in brown sugar, soy sauce, lemon juice and pepper flakes until blended; keep warm. , Thread pork onto 12 metal or soaked wooden skewers. In a large skillet, heat remaining oil. Cook pork in batches until pork is no longer pink, 8-10 minutes per batch, turning occasionally., Serve skewers with peanut sauce and, if desired, rice.
Nutrition Facts : Calories 515 calories, Fat 37g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 1082mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 32g protein.
PORK SATAY HOT POT
A rich, tasty and saucy pork satay dish Syns: 1.5 per portion
Provided by Pip.Payne
Number Of Ingredients 11
Steps:
- Pre-heat oven to 170c. In a casserole dish, stir fry the onion, garlic and pork gently for 5 minutes in spray oil or low calorie cooking spray
- Add the ground coriander, soy sauce, lemon juice, honey, peanut butter powder, tomato puree and cilli powder, and stir together until all combined.
- Slowly pour in the chicken stock, stirring as you go to combine the sauce.
- Once all mixed in thoroughly, bake at 170c for 1 hour- stirring well half way through cooking.
THAI PORK SATAY WITH PEANUT DIPPING SAUCE
Thai Pork Satay is one of the most favored street foods in Thailand! Bits of pork marinated in a mix of garlic, ginger, soy sauce, and sugar along with whatever the cook decides to add to create a sweet and savory flavor. The marinated pork is threaded on skewers and grilled over hot coals. Street vendors usually serve these grilled pork satay skewers with sticky rice and a dipping sauce.
Provided by Pat Nyswonger
Categories Main Dish
Time 23m
Number Of Ingredients 12
Steps:
- In a small dish, combine the marinade ingredients and stir to combine.
- Place the pork pieces in a dish large enough to hold the pork in one layer. Pour the marinade over the pork, coating each piece well. Cover with plastic wrap and refrigerate 3-4 hours.
- Thread the pork onto the skewers, pushing together snugly. Place on a plate and refrigerate until the grill is ready.
- Prepare your grill with enough coals to maintain a medium-heat.
- When the coals are ready, baste the pork lightly with oil and place the skewers on the grill and cook for 3 to 4 minutes or until lightly charred and lift off the grill easily. Using tongs, turn the skewers and cook for an additional 3 to 4 minutes or until the pork is again lightly charred and cooked throughout.
- Serve hot or room temperature, garnished with lime wedges, fresh Thai basil, hot Jasmine rice and spicy peanut sauce .
Nutrition Facts : Calories 261 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 19 grams fat, Fiber 0 grams fiber, Protein 16 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 2 Sticks, Sodium 434 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
PENANG PORK SATAY
I'm not exactly sure how much pork satay they eat in Penang, but I'm confident that your average pork-loving Malaysian would enjoy this explosive combination of flavors. Use a fairly large chunk of pork, because it doesn't take long to develop that beautifully brown, crusty exterior on the grill. Or in a broiler turned to high. Or in the oven at 500 degrees! Serve over rice with peanut sauce and cucumber salad.
Provided by Chef John
Categories World Cuisine Recipes Asian Malaysian
Time 4h50m
Yield 10
Number Of Ingredients 18
Steps:
- Place fresh turmeric in a food processor along with powdered turmeric. Add ginger, shallot, garlic, brown sugar, ancho chili powder, coriander, chipotle, cayenne, rice vinegar, soy sauce, fish sauce, tamarind paste, and cilantro. Blend into a fine paste.
- Cut pork into 1 1/2-inch cubes, trimming off fat as needed. Place pork in a bowl; season with salt. Pour in the marinade. Mix and massage pork with your hands until completely coated. Cover with plastic wrap and refrigerate for 4 to 18 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread pork through skewers so the pieces are touching but not squished together. Reserve leftover marinade.
- Grill skewers, brushing on reserved marinade, until pork just starts to firm up but is still slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve immediately.
Nutrition Facts : Calories 152.9 calories, Carbohydrate 8.1 g, Cholesterol 35.6 mg, Fat 8.8 g, Fiber 1.1 g, Protein 10.3 g, SaturatedFat 3.2 g, Sodium 897.8 mg, Sugar 3.9 g
PORK SATAY
From the South Beach Diet's "Daily Dish" (Phase 1). This tasty satay dish turns dinner into a festive event. The pork can be broiled or grilled; if you don't have skewers, just broil the meat without them.
Provided by WendyMaq
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to broil.
- Whisk together peanut butter, water, vinegar, soy sauce, garlic, and red-pepper flakes in a mixing bowl. Place pork in a separate mixing bowl, add 3 tablespoons of the peanut butter sauce, and toss to combine.
- Reserve remaining sauce.
- Thread pork onto skewers and broil 4 minutes per side. Place remaining sauce in dipping cups and serve with pork.
Nutrition Facts : Calories 317.7, Fat 14, SaturatedFat 3.7, Cholesterol 112.4, Sodium 353.5, Carbohydrate 4.4, Fiber 1.1, Sugar 1.6, Protein 42.7
THAI PORK SATAY, 'MOO SATAY'
Pork satay consists of strips of marinated pork on bamboo skewers, charcoal barbequed then served with a tasty peanut sauce and a white vinegar cucumber sauce. It's often served in Thailand with squares of toast, as shown in our recipe here. We made pork satay in the true authentic Thai style, which is time-consuming. Be sure to baste your satay as it's on the barbeque, note from our street vendor video (below left) he is constantly basting. It seems that most of the time, this style of satay is made with pork, but you can also find chicken satay and prawn satay. We offer a ready-made satay mix that's quite good for both chicken and pork.Recently we had a fantastic meal using this recipe, prepared with our high-fat Chaokoh coconut cream rather than coconut milk, and we omitted the peanuts altogether which led to a very rich, slightly spicy satay full of true Thai flavors (see pictures below right).There are four different things you need to make: marinade, basting sauce, satay sauce, and ajad.
Yield 4 Person(s)
Number Of Ingredients 33
Steps:
- Method for pork marinade Thinly slice 1 stalk of fresh lemongrass, put in a bowl, then pour 1/2 cup boiling water over it. Remove 4 tablespoons of the water and set to cool. For the can of coconut milk, don't stir it up, and some will have a thicker consistency. Measure 1/3 cup of the thicker part for the marinade. You will use the thinner part for your basting liquid below. In a mixing bowl, combine the lemongrass water with the coconut cream, and the other ingredients. Mix well, then add the pork, and refrigerate for 1 hour or more. Method for basting liquid Combine the four ingredients, mix well, and set aside. Method for satay sauce Start by pounding your white sesame seeds in a mortar & pestle, into a thick paste. Set aside. Then pound the peanuts until fine, and set aside. Next, put the whole dried chile, fresh galangal, lime leaves, and lemongrass into the mortar & pestle. Pound together well, then add shallot, garlic, and shrimp paste. Leave it in the mortar. Heat a wok or large pan to medium heat, and add this mixture from the mortar. Saute it with 1 cup coconut cream. Stir constantly, until all dissolved. Add matsaman curry paste, fish sauce, tamarind, palm sugar, and stir well. Add remaining coconut cream. Add the sesame seed paste and pounded peanuts (or leave the peanuts out if you prefer) to this mixture and cook over medium/low heat for 10 minutes or so. It should all blend together well. Method for Ajad In a small saucepan, mix vinegar, salt and sugar over medium heat. Stir until dissolves, then remove from heat and set to cool. Just before serving, add the cucumber, shallot and sliced chiles to this. Preparing And Serving Your Pork Satay Cook the marinated pork skewers over charcoal, constantly basting them with the basting liquid. Serve together with the satay sauce, ajad, and for an authentic twist--with sliced toast as shown. Enjoy!
PORK SATAY
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 3h32m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Combine all ingredients in a medium bowl, add pork and let marinate 2 to 4 hours.
- Heat the oil in a skillet and add the onion, garlic and chili. Saute for about 4 minutes. Stir in the soy sauce, lime juice, coconut milk, coriander, and cumin. Thoroughly blend the peanut butter into the mixture. Bring the sauce to a simmer over low heat, stirring frequently. Stir in the cilantro and remove from the heat.
- Preheat the grill.
- Remove the pork from the marinade and thread on skewers. Grill for 7 to 8 minutes or until cooked through. Serve with the sauce.
THAI PORK SATAY
Steps:
- Gather the ingredients.
- If using wooden satay sticks, set them in water to soak while you prepare the satay (this will keep them from burning).
- Cut the pork into thin strips that are approximately 1 to 3 inches wide.
- Combine all other ingredients to make a marinade, stirring well to dissolve the honey. Taste the marinade. This marinade should taste both sweet and salty; if you'd prefer it to be spicier, add more cayenne pepper.
- Pour marinade over the pork. Stir the meat well and allow to marinate in the refrigerator for at least 30 minutes, or up to 24 hours.
- When ready to cook, skewer the meat, weaving it lengthwise along the stick. Position the meat near one end of the stick, leaving the other half as a handle for turning.
- Brush grill grates with oil and then lay satay on the grill for 5 to 7 minutes, or until meat sizzles and browns. Turn sticks and grill the other side another 5 minutes, or until cooked but still tender.
Nutrition Facts : Calories 442 kcal, Carbohydrate 30 g, Cholesterol 100 mg, Fiber 1 g, Protein 32 g, SaturatedFat 11 g, Sodium 1596 mg, Sugar 25 g, Fat 22 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g
BALINESE PORK SATAY (SATE BABI) WITH SWEET SOY GLAZE AND PEANUT SAUCE RECIPE
This recipe is inspired by the delicious pork satay I had at a night market on the north shore of Bali: little chunks of marinated meat threaded onto bamboo skewers, grilled over coals until charred, then served with a sweet-and-spicy peanut-based dipping sauce.
Provided by J. Kenji López-Alt
Categories Appetizer Entree Appetizers and Hors d'Oeuvres Mains Snacks
Time 2h
Yield 8
Number Of Ingredients 23
Steps:
- To Cook: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
- Brush pork with another layer of glaze just before serving and serve with peanut sauce on the side or spooned on top.
Nutrition Facts : Calories 488 kcal, Carbohydrate 52 g, Cholesterol 9 mg, Fiber 6 g, Protein 15 g, SaturatedFat 4 g, Sodium 1641 mg, Sugar 34 g, Fat 28 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
More about "pork satay food"
PORK SATAY SALAD - HEALTHY FOOD GUIDE
From healthyfood.com
4.1/5 Total Time 30 minsCategory SaladsCalories 394 per serving
- 1 Spray a large pan with oil and heat until hot. Add pork mince and stir-fry until browned. Turn down heat and add lime juice, peanut butter and coconut milk. Stir to combine.
SATAY PORK STIR-FRY - HEALTHY FOOD GUIDE
From healthyfood.com
4.9/5 Total Time 25 minsCategory Curries, Asian-StyleCalories 246 per serving
- 1 To make satay paste, in small bowl combine peanut butter, sauces and 2 tablespoons boiling water. Mix well.
- 2 Spray a non-stick frying pan with a small amount of oil. Add capsicum and cook until softened. Add pork mince and toss until completely browned. Add satay paste and stir well to combine.
PORK SATAY - TESCO REAL FOOD
From realfood.tesco.com
5/5 (1)Total Time 1 hr 10 minsCategory CanapesCalories 55 per serving
SATAY - WIKIPEDIA
From en.wikipedia.org
Place of origin IndonesiaAlternative names Sate, Satai, SattiRegion or state JavaMain ingredients Skewered and grilled meats with various sauces, mainly peanut sauce
PORK SATAY RECIPE - CHATELAINE
From chatelaine.com
3.8/5 (4)Category Recipes
GROUND PORK SATAY ON LEMONGRASS SKEWERS - FOOD AND WINE
From foodandwine.com
Servings 4-6Total Time 30 mins
- Light a grill. Cut two-thirds off the tops of the lemongrass. Cut the tops crosswise into 5-inch lengths to make 16 skewers. Peel off any browned layers. Peel the bottom-third portions of 2 of the stalks to their inner bulbs and mince. Freeze the other 4 bulbs for another use.
- In a large bowl, combine the ground pork with the minced lemongrass, chopped cilantro, soy sauce, ginger, garlic and curry paste.
- Line a large baking sheet and a work surface with plastic wrap. On the work surface, using moistened hands, form scant 1/4-cup mounds of the pork mixture into sixteen 3-by-2-inch rectangles. Lay the lemongrass skewers on the pork rectangles and pinch the meat all around the lemongrass skewers. Transfer the skewers to the baking sheet.
- Brush the pork lightly with oil, season with salt and pepper and grill the skewers over a medium-hot fire, turning once or twice, until browned and just cooked through, about 7 minutes. Transfer the pork skewers to a large platter, sprinkle with the chopped peanuts and serve with lime wedges.
PORK SATAY NOODLES | THAI RECIPES | GOODTOKNOW
From goodto.com
3.2/5 (213)Category Dinner,Main CourseCuisine ThaiTotal Time 30 mins
PORK SATAY - FINE DINING LOVERS
From finedininglovers.com
1.9/5 (28)Total Time 2 hrs 25 minsServings 4
PORK SATAY RECIPE - BRYANT NG | FOOD & WINE
From foodandwine.com
Servings 4-6Total Time 40 mins
WHAT IS SATAY? A DESCRIPTION AND RECIPE FOR THAI KEBABS
From thespruceeats.com
Ratings 35Calories 331 per servingCategory Dinner, Lunch, Appetizer
SATAY-STYLE PORK STEW - READER'S DIGEST CANADA
From readersdigest.ca
Servings 6Category Main Courses
PORK SATAY SKEWERS RECIPE - BBC FOOD
From bbc.co.uk
Servings 4Category Starters & Nibbles
PORK SATAY - FOOD NETWORK
From foodnetwork.co.uk
Cuisine ThaiCategory StartersServings 4
PORK SATAY (SATE BABI) | INDONESIAN RECIPES | SBS FOOD
From sbs.com.au
3/5 (29)Servings 4Cuisine IndonesianCategory Lunch
1,395 PORK SATAY THAI STYLE FOOD PHOTOS - FREE & ROYALTY ...
From dreamstime.com
INDONESIAN PORK SATAY - CANADIAN LIVING
From canadianliving.com
PORK SATAY SKEWERS RECIPE - LOVEFOOD.COM
From lovefood.com
3,771 PORK SATAY THAI FOOD PHOTOS - FREE & ROYALTY-FREE ...
From dreamstime.com
DONAL SKEHAN'S SPICY PEANUT BUTTER SATAY PORK
From rte.ie
FOOD WISHES VIDEO RECIPES: PENANG PORK SATAY – MAYBE JUST ...
From foodwishes.blogspot.com
RECIPE - BETEL LEAF & PORK SATAY BUNDLES
From lcbo.com
ULTIMATE FOOD LOVERS: THAI PORK SATAY
From ultimatefoodlovers.blogspot.com
SATAY RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
HOW TO MAKE THE BEST PORK SATAY I'VE EVER HAD | THE FOOD …
From seriouseats.com
PENANG PORK SATAY - GRILLED PORK SKEWERS - FOOD WISHES ...
From youtube.com
REVIEW: TOA PAYOH SATAY (SINGAPORE) | THE.FAT.GUIDE
From the.fat.guide
SATAY PORK VERMICELLI RICE NOODLE SALAD | PASSAGE FOODS
From passagefoods.com
PORK SATAY - PARENTSCANADA
From parentscanada.com
PORK SATAY RECIPE - CALGARY CO-OP
From calgarycoop.com
THAI PORK SATAY ON A GRILL LONGER THAN YOUR SCHOOL BUS
From eatingthaifood.com
KETO PORK SATAY SKEWERS WITH PEANUT DIPPINS SAUCE
From mycrashtestlife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love