| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indo |
Pork, 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=87ang.
Posted to MM-Recipes Digest V3 #255
Date: Tue, 17 Sep 1996 22:37:56 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>
A Message from our Provider:
“When God ordains, He sustains.”