Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, sate babi - indonesian pork satay. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Sate Babi - Indonesian Pork Satay is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Sate Babi - Indonesian Pork Satay is something which I have loved my whole life.
Sate Babi - Indonesian Pork Satay. Sate babi, or pork satay, is the first satay that I was introduced to. There was this one lovely lady who went door to door selling pork satay when we were young, and me and my brothers would be really happy when my grandparents bought a portion for our lunch.
To get started with this particular recipe, we have to prepare a few components. You can cook sate babi - indonesian pork satay using 20 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Sate Babi - Indonesian Pork Satay:
- Take 250 g pork fillet, cut into cubes
- Make ready 75 ml water
- Take 1 tbsp melted butter
- Make ready 1/2 tsp tamarind paste
- Take 6 tbsp sweet soy sauce
- Make ready 1 1/2 tsp white pepper
- Prepare 2 cm galangal, bruised
- Get 2 kaffir lime leaves
- Take 1 bay leaves
- Get 3 tbsp light soy sauce
- Take 30 gr brown sugar
- Make ready 2 tsp chili powder
- Get to taste Salt
- Get Grind into a paste :
- Take 6 shallots
- Make ready 3 cloves garlic
- Make ready 1 tbsp coriander seeds
- Take 1/2 tsp cumin
- Prepare 5 candlenuts
- Take 2 cm turmeric
Peranakan Cuisine).… In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. These Indonesian pork skewers, or satay babi, are served with a rich peanut sauce. For best results, cook them on the barbecue for that unmistakable flame-grilled flavour. / Indonesian Sate (Sate Babi and Sate Ayam Bumbu Kecap/Kacang) Indonesian Sate (Sate Babi and Sate Ayam Bumbu Kecap/Kacang). I made two versions of sate, pork and chicken.
Steps to make Sate Babi - Indonesian Pork Satay:
- Sauté the paste ingredients and galangal with little oil. Put 3 tbsp sweet soy sauce, light soy sauce, brown sugar, tamarind, 1 tsp white pepper, salt, chili power, kaffir lime leaves, bay leaf and water. Cook until the sauce becomes rather thick. Take 2 tbsp of the sauce, put into a bowl and set aside (we gonna need this for basting mixture).
- Cut the meat into cubes, rub with the sauce and put in a bowl. Cover the bowl and marinade in the fridge for 6-8 hours. Remove the meat from the bowl and thread meat cubes onto the skewers.
- Basting Mixture : Mix 2 tbsp of marinade sauce with 3 tbsp sweet soy sauce, 1/2 tsp white pepper and melted butter.
- Brush the meat with basting mixture. Grill the satay until the meat color changed, then turn the satay over. Brush again the meat with basting mixture and continue grill the satay until the meat cooked.
- Serve with warm steamed rice and sambal.
It is best to get meat with a good amount of fat in it; the fatty bits will make the sate tender and juicy.. It is the only satay recipe I will use, very close to my. Whizz all the ingredients (except the pork) to a paste in a food processor. Put the remaining sauce in a saucepan with a generous splash of water and heat gently, stirring, until the sauce turns a shade darker. The Indonesian version of pork satay, is sate babi.
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