Minced pork saté

Minced pork saté

Saté lembat (Bali)

By
From
South East Asian Food
Serves
8

This is the famous saté of Balinese temple festivals, always cooked by men. In this Hindu society there is clearly a lingam symbolism attached to it. I am indebted to Janet De Neefe, a cooking teacher at Ubud in Bali, for this recipe. The Balinese treat the coconut in this dish in a special way to release its oils and aroma before they grate it.

Ingredients

Quantity Ingredient
600g fine pork mince
1 1/2 cups grated fresh coconut or equivalent desiccated coconut, steamed for 10 minutes
4 teaspoons palm sugar
6 kaffir lime leaves, finely shredded
2 tablespoons fried onion flakes
1 teaspoon salt, or to taste
wooden or bamboo chopsticks, cut down to 15 cm lengths, soaked in water for an hour or two
Base genep

Method

  1. Blend 6 tablespoons of the paste with the meat, coconut and all the other ingredients and knead well to a sticky consistency (you could try using dough hooks). Cover and put in the refrigerator for at least an hour.
  2. Gather up a heaped tablespoon of the mixture in oiled hands and mould into a pear shape. Place the meat on the small end of a cut-down chopstick and mould it down the stick firmly to about one-third of its length in the shape of a club, the fatter part being at the end. Grill over a low but glowing charcoal fire until brown.
Tags:
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again