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["1. In a blender, puree the lemon grass, garlic, galangal, and as much water necessary to facilitate blending, until it becomes a smooth marinade. Transfer to a bowl and add the sugar, salt, turmeric, and peanuts. Pour the marinade over the pork and massage thoroughly (you may wish to use gloves or tongs, since the marinade will stain your fingers). Marinate, covered, in the refrigerator for 24 hours", "2. Pierce the marinated pork onto the skewers, aiming for the center of the meat so that it lays flat on the skewers. Arrange 3 to 5 pieces onto each skewer for handling", "3. Arrange the cucumber and onion on a plate", "4. Grill the satay over glowing coals or in a grill pan, turning often, until they are cooked through and the marinade has caramelized.", "1. Cover the chiles and shrimp with 1 cup of room temperature water; soak for 30 minutes and drain well", "2. Make a semi-smooth spice paste by pureeing the oil, shallots, garlic, lemon grass, galangal, drained dried shrimp, and chiles in a blender", "3. Heat a 2-quart saucepan over medium heat. Add the pureed spice paste and cook on medium heat until the mixture is fragrant and the oil begins to separate from it, about 5 to 10 minutes", "4. Add the water and peanuts; stir well. Bring back to a boil, lower the heat, and simmer for 1 hour, stirring often. Add the sugar and salt. Continue to cook until the ""raw"" flavor has dissipated, up to 2 hours, adding water as needed to compensate for evaporation"]
