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Suggest a better descriptionCut pork loin into 1" cubes. Grind together cumin, cilantro, galangal, and turmeric. Grind together Thai chile, garlic and onion in a food processor. Add the bomboe sasate mixture and marinate meat cubes in this an hour or more (overnight preferable). Fry half the meat in a little oil, adding a tablespoon of ketjap manis, until cooked. Remove to a bowl and cook the remaining meat. Allow the meat to cool. Thread on bamboo skewers. At this point, they can be frozen for later use. Grill over charcoal or bake in a 350F oven until heated through. Use the pan drippings/cooked marinade in the saus ka?ang.
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Serving Size: 1 Serving (201g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 244 | ||
Calories from Fat: 87 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 96.8mg | 30 % | |
Sodium 79.3mg | 3 % | |
Potassium 649.5mg | 17 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 4.9g | ||
Protein 31.9g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 244
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