Cat on a Stick & Spicy Coconut Peanut Sauce

There are those who might call this dish “Chicken Satay & Spicy Coconut Peanut Sauce.” They might think that calling it “cat” is less than appetising and opt for a traditional name that’s less offensive, like “Chicken.” I can understand that.

But when you have a smart ass neighbour who calls the dish “Cat on a Stick” and then he won’t let the name go, you’re stuck with “cat on a stick” no matter how hard you try to change things. The name catches on, and soon people start dropping stray cats at your door (despite the animal rights activists who picket your home.) You wish you’d never made the dish, but it’s just so dang good!

(But at the same time, I kind of get it. The “cat on a stick” syndrome is universal.  Even though my sister, Patricia, is a hot-shot lawyer, we still call her by her childhood name, “Tish” or maybe even “Tishie.” The name sticks to her like mustard on a hotdog and no matter how much she tries to scrape it off, she’s left with that yellow stain.)

For those of you offended by this recipe  I would suggest skipping the “cat” and using the peanut sauce with shrimp chips or veggies. In fact, the peanut sauce is so good you could simply eat it by the spoonful or dab it behind your ears.

All of this aside, “Cat on a Stick” is a delicious, simple Thai inspired dish that you really must try.

RECIPE

2 pounds “Cat”

Marinade:

2 tsp black pepper

2 tsp ground cumin

2 tsp ground coriander

1 tsp tumeric

2 tsp chopped garlic

2 tbsp sugar

2 tbsp vegetable oil

2 tbsp soya sauce

2 tbsp lemon juice

2 tsp fish sauce

Bamboo skewers

Method:

Cut the “Cat” into 1/4 inch slices or some sort of manageable pieces to weave onto a stick. Small skewers are best, but for some reason I can never find these and have to use long ones which are not as cute. Try to find small ones for cuteness sake.

Mix all of the ingredients together with a whisk in a bowl and then add the “Cat” slices. At this point you will have to mix it with your hands so you should probably try to make someone else do this. The turmeric will stain your hands and fingernails, so it’s better  that someone else other than you look like a diseased leper for a couple of days until it finally washes off. If you happen to have white countertops like we do, try not to splatter it about because the tumeric will stain that for a while too.

Let the “cat” marinate for 2 to 24 hours (in the fridge, obviously).  Put the “cat’ on the skewers and grill until cooked. (soak the skewers for a little while before the skewering begins)

 

Spicy Peanut Sauce:

6 oz roasted unsalted peanuts

2 cans of coconut milk

1/2 can (or 2-3 tbsps) of red curry paste (I like the Maseri brand in the little red can)

2 tbsp sugar

3 tbsp lemon juice

1.5 tbsp fish sauce

Method:

Process the peanuts in a food processor until they are a fine meal. Reserve.

Empty one can of coconut milk in a pot and bring to a boil

Add red curry paste and mix together

Bring to a friendly boil for 10-12 minutes until the oil from the coconut milk starts to rise to the top

Add the other can of coconut milk and the other ingredients and mix. Lower the heat to medium-low and allow to boil (gently and stirring often) for 15-20 minutes until the sauce has thickened and the oil has returned to the top.

Turn off heat and allow to rest for a half hour. Use peanut sauce indiscriminately.