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preparation time: 15
minutes + 2 hours marination
cooking time: 10 minutes
spicy rating: 5/10
serves: 4
Ingredients:
- 500 g
(1lb) pork, cut into bite-sized pieces
- 1 tbs oil
- 2 cloves garlic, thinly sliced
- 1 tbs sweet black soy sauce
Satay
Marinade :
- 2 tsp
fennel seeds
- 1 tbs coriander seeds
- 1 tsp ground turmeric
- 2 stalks lemongrass, thick bottom part only, outer
layers removed, inner part sliced
- 5 cm (2 inch) fresh galangal root, sliced
- 3 cm (1 ½ inch) ginger, sliced
- 3 red chillies, desseded and sliced
- 3 tbs sugar
- 2 tbs shaved palm sugar
- 1 tsp salt
- 1 tbs black soy sauce
- 250 ml coconut cream
You can keep the marinade in the
refrigerator for 2-3 days.
How
To Cook :
-
To make the satay
marinade, grind all the ingredients in a blender or food
processor until smooth.
-
Rub the marinade into the
pork and set aside for 2 hours or overnight in the
refrigerator to marinate. Then drain the pork and
discard the marinade.
-
Heat the oil in a skillet
over medium heat and gently stir-fry the garlic for 1
minute, ensuring that it doesn’t burn. Add the pork
and stir-fry until cooked, about 3 to 5 minutes. Then
add the black soy sauce and stir-fry for 1 minute.
Remove from the heat and serve immediately with steamed
rice.
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