| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Taste3 |
1 |
servings |
INGREDIENTS
| 1 1/8 |
lb |
Fatty pork; minced |
| 1 |
ts |
Salt |
| 2 |
tb |
Lime juice |
| 1 |
ts |
Coriander seeds; roasted, up to 2 |
| 2 |
tb |
Desiccated coconut; roasted (optional) |
| 1 |
ts |
Sambal ulek; up to 2 |
| 2 |
|
Shallots; very finely chopped |
| 2 |
|
Cloves garlic; very finely chopped |
| 1 |
ts |
Ginger; finely chopped |
| 1 |
ts |
Soft brown sugar |
| 1 |
ts |
Light soy sauce |
| 6 |
tb |
Thick coconut milk |
INSTRUCTIONS
SPICE MIXTURE
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.
A Message from our Provider:
“Exercise daily — walk with the Lord.”