Satay babi recipe
- Cuisine: Indonesian
Sweet soy sauce, known as kecap manis
2 cloves of garlic, pureed in blender
2 teaspoons coriander powder
2 teaspoon cumin powder
1 teaspoon laos powder, or 2 teaspoon grated fresh laos (galangal)
1 teaspoon turmeric powder
1 teaspoon sambal oelek (you can buy this chilli paste ready made from any Asian grocery)
Salt and pepper
1 kg diced pork (small pieces are best)
1 large onion, finely chopped
3 cloves of garlic, crushed
1 tsp. ground coriander
1 tsp. sambal ulek paste
2 tsp. belachan
1 cup water
a slice of fresh galangal, or 1 teaspoon laos powder
1 daun salam (a subtly flavored leaf of the cassia family - no real substitute)
6 dried kaffir lime leaves or 2 fresh, cut fine with scissors
1 jar (375 g) smooth peanut butter
2 2 cups kecap manis (sweet soy)
Lemon juice, salt and pepper to taste
Mix all ingredients together (except the pork at this stage) to make a marinade.
Marinate the pork in it for 24 hours.
The following day, thread the pieces of pork onto satay sticks (say 5 or 6 pieces per skewer).
Preferably roast them on an open barbecue fire, or otherwise you can grill them.
The satays are eaten with peanut sauce.
Fry the onion, garlic, spices and pastes in a little oil for 3 minutes. Add a dash of water, and simmer for half an hour, making sure it does not cook dry. Add the peanut butter and some water until it has the consistency of porridge. Allow to boil while constantly stirring then turn off the flame. When it has cooled down, add sweet soy, lemon juice and seasoning to taste.
Displaying 10 of 71 Indonesian Restaurants.
|1.||Abell's Kopi Tiam||Manuka|
|5.||Green Papaya||East Brisbane|
|6.||Warung Agus||West Melbourne|
|8.||Ayam Goreng 99||Kingsford|
|9.||Slamet's Indonesian Restaurant||North Narrabeen|
|10.||Buddha Belly Cafe||Terrey Hills|
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Toasting whole spices in a dry pan can help to bring out the essential oils and the flavour in the spice, however be careful to taste as you add the spice to your dish as the flavour will have changed and you may need less. Toasting pre-ground spices is a little trickier and it can ruin the flavour of the spice altogether.
Cured, salted beef (often halal) coated with spices and usually sliced finely and similar to pastraimi. Popular in Turkish, Lebanese and Armenian cuisines.