Name: Satay
Prep time: 180 min
Cook time: 25 min
Total time: 205 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 4.00 garlic cloves, crushed; 5.00 ml cumin ground; 5.00 ml coriander ground; 10.00 ml turmeric; 40.00 ml oil; 250.00 ml peanuts unsalted, roasted; 10.00 ml oil; 20.00 ml lemongrass chopped; 1.00 garlic cloves, crushed; 5.00 ml fresh ginger grated; 5.00 ml sambal oelek or finely chopped chillies; 5.00 ml cumin ground; 5.00 ml coriander ground; 2.00 ml turmeric; 250.00 ml stock chicken; 250.00 ml coconut milk; 10.00 ml lemon juice

Recipe Disclaimer

Tap for method

Ingredients (17)

satay pork fillet

4.00	garlic — cloves, crushed
5.00 ml	cumin — ground
5.00 ml	coriander — ground
10.00 ml	turmeric
40.00 ml	oil

peanut sauce spring onions, finely chopped

250.00 ml	peanuts — unsalted, roasted
10.00 ml	oil
20.00 ml	lemongrass — chopped
1.00	garlic — cloves, crushed
5.00 ml	fresh ginger — grated
5.00 ml	sambal oelek — or finely chopped chillies
5.00 ml	cumin — ground
5.00 ml	coriander — ground
2.00 ml	turmeric
250.00 ml	stock — chicken
250.00 ml	coconut milk
10.00 ml	lemon juice

Tap for ingredients

Method:

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.