Yield: 1 servings
|1⅛ pounds||Fatty pork; minced|
|2 tablespoons||Lime juice|
|1 teaspoon||Coriander seeds; roasted, up to 2|
|2 tablespoons||Desiccated coconut; roasted (optional)|
|1 teaspoon||Sambal ulek; up to 2|
|2 \N||Shallots; very finely chopped|
|2 \N||Cloves garlic; very finely chopped|
|1 teaspoon||Ginger; finely chopped|
|1 teaspoon||Soft brown sugar|
|1 teaspoon||Light soy sauce|
|6 tablespoons||Thick coconut milk|
In a bowl, rub the salt and lime juice into the minced pork. Keep aside.
Put the roasted coriander seeds and coconut into a mortar and crush with a pestle. Mix these with the other spice mixture ingredients for the paste, then mix them well into the meat. Knead it for a while with your hand, then divide the meat and shape it into small balls the size of a walnut. Put four meatballs onto a bamboo or metal skewer just before you are ready to grill. You can prepare this mixture up to 24 hours before but don=t mold it or put onto skewers until the last possible moment (balls can tend to split and fall off).
Grill or broil slowly, turning carefully from time to time. After 4 to 5 minutes when satays should be half cooked and firm, brush the balls with some oil, and continue cooking for 2 to 3 minutes longer. Serve hot.
Yield: 4 to 6 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS1G40
Converted by MM_Buster v2.0l.