Sate Pentul

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Sate Pentul Ingredients

1 1/8 lb Fatty pork; minced	2 Shallots; very finely
1 ts Salt	2 Cloves garlic; very finely
2 tb Lime juice	1 ts Ginger; finely chopped
SPICE MIXTURE	1 ts Soft brown sugar
1 ts Coriander seeds; roasted, up	1 ts Light soy sauce
2 tb Desiccated coconut; roasted	6 tb Thick coconut milk
1 ts Sambal ulek; up to 2

Instructions for Sate Pentul

In a bowl, rub the salt and lime juice into the minced pork. Keep aside. Put the roasted coriander seeds and coconut into a mortar and crush with a pestle. Mix these with the other spice mixture ingredients for the paste, then mix them well into the meat. Knead it for a while with your hand, then divide the meat and shape it into small balls the size of a walnut. Put four meatballs onto a bamboo or metal skewer just before you are ready to grill. You can prepare this mixture up to 24 hours before but don=t mold it or put onto skewers until the last possible moment (balls can tend to split and fall off). Grill or broil slowly, turning carefully from time to time. After 4 to 5 minutes when satays should be half cooked and firm, brush the balls with some oil, and continue cooking for 2 to 3 minutes longer. Serve hot. Yield: 4 to 6 servings Converted by MC_Buster. Recipe by: TASTE SHOW #TS1G40 Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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