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Name: Sate Pentul
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 1/8 lb Fatty pork; minced; 1 ts Ginger; finely chopped; 1 ts Soft brown sugar; 6 tb Thick coconut milk; 2 Shallots; very finely; 2 tb Lime juice; 2 tb Desiccated coconut; roasted; 2 Cloves garlic; very finely; 1 ts Light soy sauce; 1 ts Salt; 1 ts Coriander seeds; roasted, up; 1 ts Sambal ulek; up to 2

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INGREDIENTS

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

Servings

INSTRUCTIONS

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 Recipe by: TASTE SHOW #TS1G40

NOTES

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Sate Pentul

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

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        Recipe by: TASTE SHOW #TS1G40

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Nutrition

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Serving Size: 1 Serving (647g)
Recipe Makes: 1 servings

Calories: 213
Calories from Fat: 165 (77%)

Amt Per Serving		% DV

	Total Fat 18.3g	24 %
	Saturated Fat 16.1g	80 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 371.1mg		13 %
Potassium 322.8mg		8 %
Total Carbohydrate 14.3g		4 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 12.5g
Protein 3.1g		4 %
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.

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Calories per serving: 213

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