Ingredients

Ingredients for pork satay
Pork hip                                       300 grams
Finely chopped galangal                  2 teaspoons
Finely chopped lemongrass              2 teaspoons
Turmeric powder                            1 teaspoon
Ground roasted coriander seeds       2 teaspoons
Ground roasted Cumin                    1 teaspoon
Thick coconut milk                         80 grams
Salt Skewers                                 20 skewers

Ingredients for dipping sauce
Thick coconut milk                         400 grams
Thin coconut milk                          400 grams
Roasted curry paste                       30 grams
Ground roasted coriander seeds      1 teaspoon
Ground roasted cumin                    1 teaspoon
Turmeric powder                           1 teaspoon
Finely ground roasted peanuts        150 grams
Palm sugar                                  100 grams
Salt                                            1 teaspoon
Tamarind juice                              2-3 tablespoons
Cardamom.                                  2–3 cardamoms

Ingredients for pickled vegetable sauce
White sugar                              100 grams
Salt                                          ½ teaspoon
Vinegar                                    50  grams
Cucumber                                 4 cucumbers
Sliced shallots                            2 shallots
Red chili pepper                        1 chili
Yellow chili pepper                     1 chili
Green chili pepper                     1 chili

 

Directions for cooking pork satay

  1. Wash the pork and cut into thin pieces, 1-inch-wide x 3-inch-long chunk.
  2. Use a mortar to pound galangal, lemongrass, turmeric powder, coriander seeds and cumin until finely pounded.
  3. Mix the pounded ingredients with the meat and thick coconut milk. Marinate for about 30 minutes. Then skewer the meat.
  4. Grill over medium heat. While grilling, sprinkle with thin coconut milk until the pork is cooked. Serve with dipping sauce and pickled vegetables.

    Directions for making dipping sauce

  1. Heat thick coconut milk in a pan until hot. Add curry paste and stir-fry until fragrant. Then add coriander seeds, cumin, and turmeric powder and stir-fry until fragrant. Then gradually add thin coconut milk.
  2. When boiling, season with sugar, salt, and tamarind juice. Add peanuts and cardamom and simmer until the sauce thickens, then turn off the heat.

Directions for making Cucumber and Shallot in Vinegar

  1. Mix sugar, salt and vinegar together.
  2. Bring the mixture to a boil on a low heat and let it dissolve. Then turn off the heat and set aside to cool.
  3. Slice the cucumber in half lengthwise and cut into 0.5 cm thick slices. Finely slice the shallots, and cut the red, yellow and green chili peppers into 0.5 cm thick rounds.
  4. Put the sliced cucumber, sliced ​​shallots, and sliced chili peppers in a bowl. Then pour the cooled Ajard over them.

The food characteristics:

  1. Pork satay is yellow in color with aromatic fragrance from turmeric, lemongrass, galangal, and coconut milk. The pork is tender, remaining neither dry nor tough, with a flavor that is both salty and sweet
  2. The pork satay dipping sauce is thick, sweet, salty, creamy, and slightly sour, with oil floating on top and a fragrant aroma of spices
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