Sate pentul

Yield: 1 servings

Measure Ingredient
1⅛ pounds Fatty pork; minced
1 teaspoon Salt
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.

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