Recipes

Satay (Saute)

Marinade:
3 Tbsp cooking oil
1 clove of garlic
juice of half a lemon
3 Tbsp Ketjap Manis (Zoute)
3 Tbsp tomatoe ketchup
¼ tsp ground black pepper
¼ tsp Sambal Oelek
½ tsp sugar

500 gm lean pork

Cut the pork into 2 cm cubes. Combine the other ingredients with a whisk in a bowl sufficiently large to contain the marinade and pork. Add the pork, ensuring that it is well coated with the marinade. Refigerate for 2-6 hrs, stirring ocassionally to re-coat the pork with the marinade.

Cover the top rack of the oven with aluminum foil. Oil wooden skewers, and place four pieces of marinated pork on each. Grill 10 cm. under the top element of the oven for six minutes per side.

Peanut (Pinda) Sauce:
1 small finely chopped onion
1 pressed clove of garlic
3 Tbsp peanut butter
200 cc milk
dash Ketjap Manis (Zoute)
remainder of the marinade

Lightly brown the chopped onion in a little cooking oil with the crushed garlic. Add the remaining ingredients, and stir until thickened (Add a little water if required.) Add 1 Tbsp honey, and ¼ tsp Sambal (or to taste).

Presentation:

Serve 2 skewers of pork on a bed of steamed rice, with a side of freshly sliced cucumbers. Spoon one to two tablespoons of the pinda sauce over the the pork.

Notes:

  • Pierce the foil, and put a drip-tray under the top rack of the oven to let the grease escape.
  • Sambal Oelek is Conimex crushed hot peppers used in Indonesian cooking. If it's not available in your local supermarket, you will find it at any Dutch Grocery store.
  • Ketjap Manis is the Conimex Indonesian sweet soya sauce. Ensure that you buy the bottle marked Zoute (with a trailing 'e') not the Zout. Zout is the salty version. This too is available from Dutch Grocery stores, if you are unable to find it at the supermarket.
  • De-boned chicken or turkey may be substituted for the pork.
  • I often use 3 Tbsp 'Real Lemon' juice instead of fresh lemons.
  • The pork, and pinda sauce, can be frozen separately after preparation. I often make 10 to 16 portions, freezing the leftovers for a hot summer's day.
  • The pinda sauce is delicious as a dip.