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Sate Pentul
Zutaten für 1 Portionen Menge anpassen
die Zutaten:
1 1/8 x ca. 450 gFatty pork; minced
1 Teelöffelsalt
2 Esslöffellime juice
Spice Mixture
1 TeelöffelCoriander seeds; roasted, up to 2
2 EsslöffelDesiccated coconut; roasted (optional)
1 TeelöffelSambal ulek; up to 2
Shallots; very finely chopped
Cloves garlic; very finely chopped
1 TeelöffelGinger finely chopped
1 TeelöffelSoft brown sugar
1 Teelöffellight soy sauce
6 EsslöffelThick coconut milk
die Zubereitung:

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.


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