| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indo |
Meats, Indonesian |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork loin |
| 1 |
|
Thai chile |
| 4 |
|
Garlic clove |
| 2 |
|
Onion, med |
| 2 |
tb |
Ketjap manis |
| 2 |
tb |
Oil; divided —–bomboe sasate——– |
| 1 |
ts |
Cumin |
| 1 |
ts |
Cilantro |
| 1/2 |
ts |
Galangal |
| 1/2 |
ts |
Turmeric |
INSTRUCTIONS
Fat grams per serving: Approx. Cook Time: 9:00 Cut
pork loin into 1" cubes. Grind together cumin, cilantro, galangal,
and turmeric. Grind together Thai chile, garlic and onion in a food
processor. Add the bomboe sasate mixture and marinate meat cubes in
this an hour or more (overnight preferable). Fry half the meat in a
little oil, adding a tablespoon of ketjap manis, until cooked.
Remove to a bowl and cook the remaining meat. Allow the meat to
cool. Thread on bamboo skewers. At this point, they can be frozen for
later use. Grill over charcoal or bake in a 350 F oven until heated
through. Use the pan drippings/cooked marinade in the saus ka.ang.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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