| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indo |
Indonesian, Pork |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork Loin |
| 1 |
|
Thai Chile |
| 4 |
|
Garlic Cloves |
| 2 |
md |
Onions |
| 2 |
tb |
Ketjap Manis |
| 2 |
tb |
Oil, Divided |
| 1 |
ts |
Cumin |
| 1 |
ts |
Cilantro |
| 1/2 |
ts |
Galangal |
| 1/2 |
ts |
Turmeric |
INSTRUCTIONS
BOMBOE SASATE
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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