Pork tenderloin in peanut Satay sauce , steamed kale and rice noodles

A practical adaptation of a less-knownThai dish called, Pra Rama Long Song. The sauce is made using an authentic and traditional recipe. This dish is normally served on rice with a Thai green called Morning glory and a dollop of smoked chilli paste.

Pork in satay sauce and noodles

It is not often this dish is on a menu in a restaurant even in Thailand. I personally think it is a delightful dish but better eaten with noodles rather rice. Satay sauce is creamy and thick. When served with rice, it becomes a mushy bean paste and doesn't look particularly appetising. But plain rice noodles or even spaghetti get coated with the sauce as you spin it up to eat without getting soggy.

Regarding options - meat, pork tenderloin, chicken breast, or prawns all work well. A block of firm tofu also makes it an excellent meat-free dish. Slice the pork or chicken breast into thin strips and marinade them for 20 minutes in a couple of tablespoon of Thai fish sauce, a clove of garlic and black pepper. When ready to eat, sauté the meat for 5 minutes or until cook through then add to the peanut sauce.

Morning Glory is ideal for this dish. But any leafy green vegetable like spring greens, kale,

tenderstem broccoli are a good substitute.

My Satay sauce recipe in the previous post was actually adapted so I could make this dish out of it. The proportion given below is plentiful for both Satay and this dish.

Similar to a curry, it tastes better the next day. After your Satay fest , you will have another meal on the table in a jiffy.

Ingredients of the peanut dipping sauce

7 cups of coconut milk

3 tbsp red curry paste

1 cup of roasted peanuts

1/2 cup of roasted white sesame seeds

3 tbsp sugar

1 tbsp fish sauce

1 tsp sea salt

2 tbsp plain flour

1. Roast both types of nuts on a frying pan with no oil for a couple of minutes until fragrant and light brown. Then finely chop in a food processor.

2. In a small saucepan, add one cup of coconut milk. Heat it up gently until bubbling and the coconut cream starts to surface.

3. Add the curry paste. Cook stirring until fragrant and chilli oil bubbles start to surface.

4. Pour in the rest of the coconut milk, the nuts, sugar, fish sauce and salt. Cook on low heat until thicken.

5. Mix plain flour with some water to form a smooth paste. Trickle it in the saucepan stirring. Adjust the season and turn off the heat.