You can make these authentic Dutch-style Pork Satay skewers all year round: during the winter season in the oven on the grills and in the summer this one will taste better when cooked on the backyard barbecue.
Ingredients for the Babi Saté (4-6 guests):
* 2 lb. pork meat
* 8 cloves garlic
* 4 onions, chopped
* 1 cup Kecap Manis (sweet soy sauce)
* 2 tablespoons lemon juice
* 5 tablespoons peanut butter
* 2 tsp. Powdered Ginger (djahe)
* 1.5 tbsp. Coriander Seeds
* 1 tbsp. Powdered lemongrass (serehpoeder)
* 1 tbsp. cumin
* 1 tbsp. Coconut Sugar (Javanese goela djawa)
* 1 tbsp. sambal trassi or Terasi (chilli with shrimp paste)
* peanut oil.
Preparation, day before
1) If the coriander seeds are not ground yet, grind them with a coffee grinder.
2) Slice the meat in cubes. Press the garlic and chop the onion finely, put both in a bowl along with the Kecap Manis, lemon juice, ginger powder, coriander seeds, lemongrass, cumin and grated coconut sugar (Javanese goela djawa) and 3 tablespoons peanut oil; mix.
3) Mix everything together and adjust seasoning with salt if needed. Put the meat in this sauce, and let it marinate covered in the refrigerator, stirring occasionally.
4) Remove the meat cubes from the marinade and let them drain. Keep the marinade which we will use as a sauce.
5) Slide the pork cubes on the skewers.
6) Time to cook on the barbecue or oven… the meat with oil and turning regularly until golden brown under the grill or on the BBQ about 6 to 10 minutes.
7) Pour the marinade in a heavy saucepan, pour 1 cup Kecap Manis more and gradually bring to a boil, over medium setting. Once the sauce boils, reduce heat setting.
Mix in the 5 tablespoons peanut butter and some sambal to your taste. Keep stirring and take care not to burn the sauce; if the sauce is too thick, carefully add a small splash of water. Do not boil, just simmer.
Serve with some rice at the center of the table or with hot bread.