Ingredients with Measurements:
- 1 lb. Som Moo (fermented pork sausage)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 2 tbsp. vegetable oil
- 1/2 cup unsalted roasted peanuts, chopped
- 1/2 cup coconut milk
- 2 tbsp. red curry paste
- 1 tbsp. fish sauce
- 1 tbsp. lime juice
- 1 tbsp. brown sugar
- 1/4 cup water
- Salt and pepper to taste
Special Equipment Needed:
- Grill or grill pan
- Skewers
- Blender or food processor
Step-by-Step Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Cut Som Moo into bite-sized pieces and thread onto skewers.
3. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, and vegetable oil. Brush mixture onto Som Moo skewers.
4. Grill Som Moo skewers for 8-10 minutes, turning occasionally, until cooked through and slightly charred.
5. While Som Moo is grilling, make the peanut sauce. In a blender or food processor, combine chopped peanuts, coconut milk, red curry paste, fish sauce, lime juice, brown sugar, and water. Blend until smooth.
6. Transfer peanut sauce to a small saucepan and heat over medium-low heat, stirring occasionally, until warmed through.
7. Season peanut sauce with salt and pepper to taste.
8. Serve grilled Som Moo skewers with warm peanut sauce on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan set to medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 465
- Fat: 34g
- Carbohydrates: 22g
- Protein: 20g
- Fiber: 3g
Substitutions for ingredients:
- Pork or chicken can be substituted for Som Moo
- Peanut butter can be substituted for chopped peanuts
- Soy sauce can be substituted with tamari or coconut aminos
- Brown sugar can be substituted with honey or maple syrup
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar
- Red curry paste can be substituted with green curry paste or yellow curry paste
- Fish sauce can be substituted with soy sauce or oyster sauce
Variations:
- Add diced pineapple or mango to the skewers for a sweet and tangy twist
- Use the peanut sauce as a marinade for the Som Moo before grilling
- Top the skewers with chopped cilantro or green onions for added freshness
Tips and Tricks:
- Soak skewers in water for 30 minutes before using to prevent them from burning on the grill
- Brush Som Moo skewers with the soy sauce mixture frequently while grilling to keep them moist and flavorful
- Use leftover peanut sauce as a dip for fresh veggies or as a dressing for salads
Storage Instructions:
- Store leftover Som Moo and peanut sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat Som Moo skewers in the microwave or oven until warmed through.
- Reheat peanut sauce on the stove over low heat, stirring occasionally, until warmed through.
Presentation Ideas:
- Serve Som Moo skewers on a platter with the peanut sauce in a small bowl on the side.
- Garnish with chopped peanuts and fresh cilantro.
Pairings:
- Serve with steamed rice and a side of stir-fried veggies for a complete meal.
- Pair with a light and refreshing beer or a crisp white wine.
Suggested Side Dishes:
- Stir-fried bok choy
- Steamed broccoli
- Grilled asparagus
Troubleshooting Advice:
- If Som Moo is not available, substitute with another type of sausage or protein.
- If peanut sauce is too thick, add more water or coconut milk to thin it out.
- If peanut sauce is too thin, simmer over low heat until it thickens.
Food Safety Advice:
- Make sure to cook Som Moo to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Som Moo is a traditional Thai fermented pork sausage that is commonly eaten as a snack or appetizer.
Flavor Profiles:
- The grilled Som Moo has a smoky and savory flavor, while the peanut sauce is creamy and slightly spicy.
Serving Suggestions:
- Serve as an appetizer or main dish at a summer barbecue or dinner party.
- Bring to a potluck or picnic for a unique and flavorful dish.
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Region: Thai