Fragrant spices and hot chillies are characteristic ingredients in Indonesian food such as this delicious starter.
Juice of 2 limes
Salt and pepper
675 (1 1/2 lbs) pork fillet, cut into 2.5 cm (1 inch) cubes
1 large red pepper, cut into 2.5 cm (1 inch) pieces
2 tbsps oil
1 shallot, finely chopped
1 small green chilli pepper, seeded and finely chopped
140 ml(1/4 pint) chicken or vegetable stock
1 tsp cornflour
60 g (2 oz) crunchy peanut butter
1 clove garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
1 bunch fresh coriander leaves, to garnish
Salt and pepper
675 (1 1/2 lbs) pork fillet, cut into 2.5 cm (1 inch) cubes
1 large red pepper, cut into 2.5 cm (1 inch) pieces
2 tbsps oil
1 shallot, finely chopped
1 small green chilli pepper, seeded and finely chopped
140 ml(1/4 pint) chicken or vegetable stock
1 tsp cornflour
60 g (2 oz) crunchy peanut butter
1 clove garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
1 bunch fresh coriander leaves, to garnish
method
1. Mix the lime juice, salt and pepper together and mix in the pork and the pepper pieces. Leave in a cool place for 1 hour.
2. Heat 1 tbsp oil in a small bowl and add the shallot. Cook for 2 minutes on HIGH, add the chilli pepper and cook for I minute more on HIGH.
3. Mix the stock with the cornflour, and add the peanut butter, spices and seasoning. Cook for 1 minute on HIGH. Set aside.
4. Thread the meat and red pepper onto 12 small, wooden skewers. Heat a browning tray for 5 minutes on HIGH. Add the remaining 1 tbsp oil and brown the satay for 3 minutes on HIGH, turning frequently
5. Transfer to a roasting rack, and cook for 6 minutes on MEDIUM.
6. Arrange sprigs of coriander leaves on serving plates and put the satay on top. Spoon over some of the peanut sauce and serve the rest separately
2. Heat 1 tbsp oil in a small bowl and add the shallot. Cook for 2 minutes on HIGH, add the chilli pepper and cook for I minute more on HIGH.
3. Mix the stock with the cornflour, and add the peanut butter, spices and seasoning. Cook for 1 minute on HIGH. Set aside.
4. Thread the meat and red pepper onto 12 small, wooden skewers. Heat a browning tray for 5 minutes on HIGH. Add the remaining 1 tbsp oil and brown the satay for 3 minutes on HIGH, turning frequently
5. Transfer to a roasting rack, and cook for 6 minutes on MEDIUM.
6. Arrange sprigs of coriander leaves on serving plates and put the satay on top. Spoon over some of the peanut sauce and serve the rest separately
serving amount
serves 4
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