All Food Recipes

Ingredients:
1/2 kg (1 lb 2 oz) pork, leg or fillet
1/2 or 1 tsp sambal ulek (crushed chilli)
3 cloves garlic
1/2 tsp ginger powder
1 tsp coriander seed, roasted and crushed
1 tsp brown sugar
2 tsp soya sauce
1 tbs tamarind water
2 tbs grated or desiccated coconut
1 duck egg or hen egg
Salt
6 tbs thick santen (coconut milk)

Mince the pork, including some of the fat. Crush the garlic and mix it with the sambal ulek. To this add the gringer powder, crushed coriander, sugar, soya sauce and tamarind water. Put about half a teaspoonful of this mixture into the santen in a bowl, and keep this in a cool place until the sate is ready for griling.
Beat the egg well. Mix the remainder of the spices with the minced meat, and add the grated coconut, beaten egg and some salt. mix everything well together and shape into small balls the size of a walnut. Put four meat balls on to a bamboo skewer just before you are ready to grill. You can make the mixture up to 24 hours before, but don’t mould it or put it on to skewers until the last possible moment; if you do, the balls will tend to split and fall off. Grill slowly, turning carefuly from time to time. After 4 to 5 minutes, when the mixture should be half-cooked and pretty firm, brush the balls with the spiced santen and carry on grilling until they are golden brown. If you brush on the santen too soon, the meat will again tend to fall to pieces. Eat immediately, with Bumbu Sate or Sambal Kecap or simply by themselves.
If you want to get Sate Pentul ready beforehand for a dinner-party, make them earlier in the day and bring them up to the half-cooked stage. Then, just before serving, brush them with the santen and finish them off with a few minutes under the grill. Once grilled, they can if you wish be kept hot for quite a long time in a well-buttered electric frying pan. This allows you to take out a few at a time if you are serving them as appertisers before the meal. For this, use single balls and cocktail sticks instead of skewers.