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Sate Pentul

1

pound

2 ounces of fatty pork, minced

1

teaspoon

salt

2

tablespoons

lime juice

SPICE, MIXTURE:

1

to 2 teaspoons coriander seeds, roasted

2

tablespoons

desiccated coconut, roasted (optional)

1

to 2 teaspoons sambal ulek

2

shallots, very finely chopped

2

cloves garlic, very finely chopped

1

teaspoon

ginger, finely chopped

1

teaspoon

soft brown sugar

1

teaspoon

light soy sauce

6

tablespoons

thick coconut milk

1

In a bowl, rub the salt and lime juice into the minced pork.

2

Keep aside.

3

Put the roasted coriander seeds and coconut into a mortar and

4

crush with a pestle. Mix these with the other spice mixture

5

ingredients for the paste, then mix them well into the meat.

6

Knead it for a while with your hand, then divide the meat and

7

shape it into small balls the size of a walnut. Put four

8

meatballs onto a bamboo or metal skewer just before you are

9

ready to grill. You can prepare this mixture up to 24 hours

10

before but don=t mold it or put onto skewers until the last

11

possible moment (balls can tend to split and fall off).

12

Grill or broil slowly, turning carefully from time to time.

13

After 4 to 5 minutes when satays should be half cooked and

14

firm, brush the balls with some oil, and continue cooking for

15

to 3 minutes longer. Serve hot.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (32.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 6 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

787.68

Calories From Fat (21%)

163.54

% Daily Value

Total Fat 19.58g

30%

Saturated Fat 16.75g

84%

Cholesterol 0mg

0%

Sodium 2434.5mg

101%

Potassium 2928.99mg

84%

Total Carbohydrates 147.5g

49%

Fiber 25.63g

103%

Sugar 67.39g

 

Protein 21.8g

44%