Satay

Recipe from: 3/1/2006 12:00:00 AM

Ingredients 19
Servings 6
Time 180

Ingredients

  • 1
    kg
    satay pork fillet
  • 4
    garlic cloves, crushed
  • 5
    ml
    ground cumin
  • 5
    ml
    ground coriander
  • 10
    ml
    turmeric
  • 40
    ml
    oil
  • 8
    peanut sauce spring onions, finely chopped
  • 250
    ml
    unsalted peanuts, roasted
  • 10
    ml
    oil
  • 20
    ml
    chopped fresh lemongrass
  • 1
    garlic clove, crushed
  • 5
    ml
    grated ginger
  • 5
    ml
    sambal oelek or finely chopped chillies
  • 5
    ml
    ground cumin
  • 5
    ml
    ground coriander
  • 2
    ml
    turmeric
  • 250
    ml
    chicken stock
  • 250
    ml
    coconut milk
  • 10
    ml
    lemon juice
 

Method

25
 
Satay Cut the pork fillet into strips 8 cm long and 1,5 cm wide.
Blend the garlic, spices and oil and rub the mixture into the meat strips.
Leave the meat to marinate in the fridge for at least 3 hours to allow the flavours to penetrate the meat.
Thread the meat onto 18 satay skewers and braai over medium coals or fry in a pan until browned and done.

Peanut sauce While the meat is marinating blend the spring onions and peanuts in a food processor until finely chopped.
Heat the oil in a saucepan and add the peanut mixture, lemongrass, garlic, ginger, sambal oelek (or chillies) and spices.
Stir-fry for 2 minutes.
Add the stock and coconut milk and simmer for about 5 minutes or until the sauce starts to thicken.
Stir in the lemon juice.
Serve with the cooked meat.

 

Read more on: poultry  |  stir-fry
 

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