Description

A Dutch-Indonesian fusion dish made with delicious marinated pork and a sweet and spicy peanut sauce.

Ingredients

Scale

Satay

300 g pork loin or fillet
1 small onion
2 cloves of garlic
2 kemirinuts (candlenuts)
1 small red chili
1/4 tsp trassi
1/2 tsp ground coriander seeds (ketoembar)
1/2 tsp turmeric (koenjit)
1/4 tsp galangal (laos)
1/2 tsp salt
1 tbsp oil
1 tbsp palm sugar
1 tbsp boiling water
small cube of creamed coconut (santen)
juice of 1/2 a lemon

Peanut sauce

100 ml water
100 g peanut butter (all natural, not sweetened)
1 tbsp lemon juice
1 tbsp kecap manis (sweet Indonesian soy sauce)
pinch of ground ginger

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Instructions

Chop the onion and the garlic. Place in a mortar and pestle, and grind into a paste. Transfer to a bowl. You can do this in a small food processor, but I think it is more fun to do it by hand.
Place the kemirinuts and chili in the mortar and pestle, grind into a paste and transfer to the bowl.
Dissolve the creamed coconut in the boiling water and add to the bowl.
Add all the other ingredients for the satay into the bowl, except the meat. Mix well.
Slice the pork into strips or cubes, add to the bowl and mix well with the marinade. Cover and leave to marinate for 2 hours. The marinade is very fragrant, so make sure you cover the bowl very, very well before you place the bowl in the fridge, otherwise your fridge and everything in it will smell like satay.
Make the satay sauce. Place everything together in a small pan and warm on low heat until the peanut butter has dissolved and the sauce is slightly thickened. Stir regularly to prevent sticking/burning.
Cook the satay. Skewer the meat if you want to.
Heat a non-stick frying pan on medium heat. Place the pieces of meat or the skewers in the pan together with the marinade, cooking on medium heat until slightly brown and cooked through. Cooking on high heat will burn the marinade.
Serve with the peanut sauce and the cooked marinade.

Notes

In the Netherlands you can buy kemirienut paste at the toko or the Asian supermarket. If you can’t find it, use 2 tablespoons of cashew nuts.
Trassi (or belacan) is fermented shrimp paste. The smell is disgusting, but it works like anchovies in some European dishes, you can’t taste or smell the yuckiness after cooking the dish. If you can’t find it (it should be available in Asian supermarkets), just leave it out.
If you can’t find palm sugar (it should be available in Asian supermarkets), substitute with (dark) brown sugar.
If you can’t find kecap manis (it should be available in Asian supermarkets), substitute with Chinese soy sauce (not Japanese!!) and a teaspoon palm sugar, brown sugar or treacle.

Prep Time: 2 hours 45 mins
Cook Time: 15 mins