In 1509 the Portuguese explorer, Alfonso de Albuquerque came to India. He captured Goa a tiny state on the West Coast of India, from the Sultan of Bijapur and made it the headquarters of the Portuguese Empire in India. The Portuguese controlled the whole of India’s export trade to Europe for more than a century. The Portuguese introduced chili peppers, potatoes, coffee, tobacco and Christianity to India. Goa became a Portuguese colony and is about one third Christian to this day.

Vindaloo is a very hot and sour dish developed by the descendants of the Portuguese. Goa is known for its fiery Pork Vindaloo. Goa is one of the few states in India where pork is commonly consumed. This dish use to be taken on sea voyages hence there is no water used in it, and the vinegar acts as a preservative. The word Vindaloo comes from the Portuguese word Vin, meaning vinegar and Alho meaning garlic.

Vindaloo Masala

8 Dried Red Cayenne peppers

20 Black Pepper Corns

4 – 6 Cardamom Pods, peeled

2 inch Cinnamon stick

8 – 10 Cloves

1 Tbs. Cumin Seed

1 Tbs. Fenugreek seed

1 Tbs. Mustard seed

1 Cup White Vinegar

Roast the dry spices in a hot dry pan, until it starts to give off its aroma, about 5 to 7 minutes. Cool the spices and then grind them to a fine powder. Add the vinegar and mix completely.

Pork Vindaloo

8 – 10 Lbs. Pork cut in one and half-inch cubes

1 Tbs. Brown sugar

1 Tbs. Salt

1 Tbs. Turmeric powder

1 Tbs. Cayenne pepper powder

2 Tbs. Tamarind extract

2 Tbs. Ginger, grated

12 Garlic, pods

2 Jalapenos (or 6 Serranos)

2 Sprigs Curry leaves, (about 12 – 15 leaves)

2 Cups Red Onion, sliced finely

1 Cup Cooking Oil

Mix the Pork with the Vindaloo Masala, rubbing the Masala into the meat. Let the meat marinate for 1 hour. Heat the cooking oil in a pot. Add the Curry leaves to the hot oil and fry them for 2 minutes. Add the red onions and fry them until they are a light brown color. Add the garlic and cook for three minutes. Add the ginger, turmeric, Cayenne, brown sugar, and salt and cook for twenty minutes. Add the marinated Pork and cook on medium low, just a low simmer, for one hour.

When the pork is cooked, add the tamarind and the chopped Jalapenos. Keep it cooking slowly until the sauce thickens and is almost dry.

Vindaloo is a special curry that is distinguished by its vinegar content. The Pork should be cut into fairly large pieces and should have some fat content. After cutting and cleaning the meat put it aside to dry. The meat should marinate in the Vindaloo Masala for at least one hour. It is better if you marinate it overnight in the refrigerator. This curry after it is cooked is a nice brown color to differentiate it from other Indian curries and can be compared in color to a Mexican Molé sauce. There should not be any water added to a Vindaloo curry at all. The meat should simmer in its own juices. Due to the high acid content in this recipe, it is better to cook this in pots made of stainless steel, enamel, or earthenware. The trick of making a Vindaloo is starting with a curry and ending with something that looks like barbecued meat fresh from the grill dripping with barbecue sauce. Serve over plain fluffy rice.

In Indonesia meats grilled on bamboo skewers are called Sate` and in Malaysia they are called Satay. Indonesian cuisine is a unique combination of spicy chilies and flavorful herbs and other seasonings with the sweet coconut, peanuts and honey. Sate` is one of the most popular dishes in Indonesia with it’s peanut dipping sauce. There is also a famous salad called “Gado Gado” which is a mixture of vegetables, potatoes and tofu served with peanut sauce. Sate` is made with lamb, chicken, shrimp, turtle, beef or pork.

Satay is very popular in Singapore. This island state stands out as a tropical paradise of different kinds of food. Singapore is the place where I first tasted Satay. The exotic cuisine of Singapore is a blend of various cultures brought by the different immigrant groups who settled there. It also interesting to realize that the Satay that you can buy from a vendor in Indonesia or a street food stall in Singapore is considered to be a very sophisticated cocktail snack in other parts of the world. There is really no comparison to this meal of sticks with barbecued meat dipped in a spicy sweet peanut gravy.

Indonesian Pork Sate` Marinade

2 Cups Lean Pork cut in thin long slices like miniature bacon, ¾ inch wide, 6 inches long, 1/8 inch thick,

4 Garlic cloves peeled and grated

1 Tsp. Fresh ground Black Pepper

4 Tbs. Soy Sauce

1 Cup Shallots or Onions chopped

1 Tbs. Ginger peeled and grated

1 Tbs. Galangal peeled and grated (optional)

½ Cup Coconut milk

2 Tsp. Coriander Powder

1 Tsp. Turmeric Powder

1 Tsp. Cayenne Pepper Powder

2 Sticks Lemon Grass diced or one tablespoon Lemon Rind

1 Tbs. Brown Sugar

1 Tbs. Salt

2 Tbs. Oil

1 Package Bamboo skewers soaked in water for about one hour. This prevents it from burning the skewers in the oven or the grill

Blend garlic, black pepper, soy sauce, shallots or onions, ginger, galanghal, coconut milk, coriander, turmeric, cayenne, lemon grass, brown sugar, salt and oil in a food processor or blender. In a bowl put the mixture from your blender and marinate the pork in it for about two hours.

Preheat oven to 400 degrees and set to broil.

Thread the marinated pork pieces into the bamboo skewers and lay them on a broiler pan. Place it in the oven for 25 to 30 minutes or until cooked. It is better if you turn the pork once halfway through the cooking and rub the other side with the remaining marinade.

The Indonesian Sate` Peanut Sauce

1 Cup Creamy peanut butter

1 Cup Shelled raw Peanuts little fried in a fry pan without oil for flavor

½ Cup Candlenuts (optional)

1 Cup Coconut Milk available in cans at grocery stores

8 Dried Hot Chilies soaked in hot water or half teaspoon Cayenne Pepper powder

2 Tbs. Tamarind pulp available at Indian or Asian Grocers

8 Shallots chopped

4 Garlic cloves peeled and grated

1 Stick Lemon Grass chopped or one tablespoon grated Lemon Peel

1 Tbs. Chopped Jalapenoes or any hot Green Chilies

4 Tbs. Soy Sauce

2 Tbs. Lemon Juice

¼ Tsp. Ground Black Pepper

1 Tbs. Brown Sugar

4 Tbs. Oil

1 Tsp. Salt

In a food processor or blender first chop the fried peanuts and the candlenuts. Add soaked chilies or cayenne, shallots, garlic, lemon grass, green chilies, soy sauce, lemon juice, pepper, sugar and salt. Heat the oil in a pot then take it off the burner to cool it a little. Add all the blended ingredients to the oil and keep cooking on medium heat. Gradually add the peanut butter, coconut milk and tamarind pulp. Keep stirring till the mixture gets thick. Use as a dipping sauce for any type of Satay. This is my own developed recipe and I think it goes very well with any barbecued meat, fish or vegetables.