serves
4-6
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
4-6
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- kecap manis (sweet soy sauce), to taste
- 1 onion, chopped
- 2 cloves garlic, pureed
- lemon juice, to taste
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground laos (galangal) or 2 tsp grated fresh laos
- 1 tsp ground turmeric
- 1 tsp sambal oelek (see note)
- salt and pepper
- 1 kg pork, cut into small pieces
Peanut sauce
- 1 large onion, finely chopped
- 3 cloves garlic, crushed
- 1 tsp ground coriander
- 1 tsp sambal oelek paste
- 2 tsp belachan
- vegetable oil
- 1 slice of fresh laos (galangal) or 1 tsp ground laos
- 1 daun salam (see note)
- 6 dried kaffir lime leaves (or 2 fresh, cut fine with scissors)
- 250 ml (1 cup) water, approximately
- 1 jar (375 g) smooth peanut butter
- 2 cups kecap manis (sweet soy sauce)
- lemon juice, salt and pepper to taste
Marinating time 24 hours
Instructions
To make marinade, combine all ingredients, except the pork.Add pork and turn to coat. Cover and maricate inthe fridge for 24 hours.
To make peanut sauce, fry the onion, garlic, ground coriander, sambal oelek, belachan, galangal, daun salam and kaffir lime leaves in a little oil for 3 minutes. Add a dash of water, and simmer for 30 minutes, making sure it does not cook dry. Add the peanut butter and more water until it has the consistency of porridge. Allow to boil while constantly stirring then turn off the flame. When it has cooled down, add kecap manis, lemon juice and seasoning to taste.
Thread pork onto skewers. Cook on an open barbecue fire, or under a grill.
Serve skewers with peanut sauce.
Note
• Sambal oelek is chilli paste. You can buy it ready-made from any Asian grocer.
• Daun salam is a subtly flavored leaf of the cassia family - there is no real substitute.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
