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Tiny Dutch Kitchen
Pork Satay with Peanut Sauce
Ingredients
Satay
Peanut Sauce
Instructions
  1. Make the marinade by pressing the garlic and mixing it with lemon juice and sweet soy sauce.
  2. Cut the meat into 2.5 cm (1 inch) cubes and stir the cubes through the marinade. Allow to marinate in the refrigerator for about an hour.
  3. If you’re using wooden satay sticks, set them in water to soak for a while. This will keep them from burning, which is especially important when you prepare your satay on the barbecue.
  4. Skewer the meat onto the satay sticks, distributing the meat evenly over the eight sticks. It’s a good idea to position the meat on the end of the stick, leaving the lower half as a handle for turning.
  5. Before you start grilling the satays, prepare the peanut sauce.
  6. Finely chop the onion, garlic and chili. Cook them in the oil, together with the trassi. Cook until golden.
  7. Transfer the onion mixture to a blending jug. Add the rest of the ingredients and blend. Either with a blender or hand-blender.
  8. At this point the sauce will be more like a puree. While blending, add some water (tablespoon-per-tablespoon) until the sauce has the consistency you want. Set the sauce aside for now.
  9. Now start grilling the satay. Cooking them over charcoal is the traditional (and probably best) way. If the weather doesn’t allow you to barbecue them though, cook them on a grill. (With the dutch weather being the way it is, this is the method I usually end up using.)
  10. While cooking, make sure to occasionally brush some of the left-over marinade over the satays. This will keep the meat nice and moist.
  11. Cook for 5-7 minutes on each side or until the meat is cooked through.
  12. Serve the satay with the peanut sauce, some white rice and a fresh cucumber salad.