Indonesian satays

Indonesian satays

By
From
The Margaret Fulton Cookbook
Serves
4
Makes
12
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
500g pork fillet
1 lemon, juiced
1 garlic clove, crushed
2 tablespoons light soy sauce

Peanut sauce

Quantity Ingredient
3 tablespoons peanut butter
30g butter
1/2 teaspoon sugar
1/2 teaspoon tabasco
1/4 cup coconut cream or fresh cream

Method

  1. Cut pork into 2 cm cubes. Combine lemon juice, garlic and soy sauce. Marinate pork cubes in this mixture, turning occasionally, for 2–4 hours. Drain and reserve the marinade. Thread cubes on skewers, 3–4 cubes to each, and grill for 6–8 minutes. Serve hot with sauce.
  2. Peanut sauce: In a saucepan, blend the reserved marinade with the sauce ingredients, except coconut milk or cream. Cook over a low heat, stirring constantly until it is thick. Remove from the heat and gradually stir in the coconut cream. Pour the sauce over the satays or serve as a dip.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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