Sate Babi ala Madura

Ingredients for 2 servings:

• 400 g pork, streaky
• 4 tbsp refined peanut oil for frying
• 4 small onions, red
• 3 medium-sized garlic cloves, fresh
• 3 tbsp soy sauce, sweet, (kecap manis)
• 3 tbsp chili sauce (sweet and sour hot sauce, Thai style No. 3, see my recipes)
• 2 tbsp peanut oil, refined
• 50 g peanuts, roasted
• 100 g water
• 3 tbsp soy sauce, sweet, (kecap manis)
• 1 tbsp soy sauce, light
• 80 g coconut milk, creamy
• 10 g coconut palm sugar
• 1 tbsp rice wine vinegar, black, China
• 1 tsp lemon juice
• 1 pinch(s) cardamom powder
• 4 kemiri nuts
• 3 Pepper, long, red
• 1 m.-large tomato(s), fully ripe
• 4 small onions, red
• 3 medium-sized garlic cloves, fresh
• 2 tbsp soy sauce, sweet, (kecap manis)
• 1 tsp, strained beef broth, instant
• 5 g shrimp paste (terasi udang)
• n. B. Peanut oil, refined
• n. B. Mango pulp, sliced
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Cooking/baking time approx. 20 minutes; Total time approx. 2 days 40 minutes

Pork skewers served with peanut sauce and sambal, Madura style. Recipe from Madura, Indonesia.

Freeze the pork slightly. For the marinade, cut off both ends of the garlic cloves, peel them, and press them through a garlic press into a sufficiently large bowl. Add the remaining ingredients to the marinade and mix everything. Cut the pork into slices about 8 mm thick and then chop them into pieces about 1 x 1 cm. Do not trim any fat! Add the meat pieces to the marinade, mix well, and marinate for 2 days, stirring twice a day. In the meantime, make the peanut sauce and sambal. For the peanut sauce, boil the peanuts in water for 10 minutes. Strain and add them to the small bowl of a blender with the remaining ingredients. Blend until smooth for 1 minute on high. Transfer to a pan and thicken slightly. Transfer to a suitable jar or bowl, cover with 2 tablespoons of peanut oil, and keep covered in the refrigerator until ready to use (will keep for about 4 weeks). For the sambal, split the kemiri nuts lengthwise and halve each half lengthwise and crosswise. Discard any old, rancid, or moldy ones (see note). Wash the red chili peppers and cut them crosswise into approximately 1 cm wide pieces. Leave the seeds on, discard the stems. Wash the tomatoes, remove the stems, quarter them lengthwise, remove the green core, and halve them crosswise. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Heat a medium-sized pan, add 2 tablespoons of the peanut oil, and let it heat up. First add the kemiri nuts, then the onions and garlic, and roast until the onions are translucent. Place the mixture in the small bowl of a blender along with the remaining sambal ingredients. Blend on high for 1 minute until smooth. Transfer to a pan and allow to thicken slightly. Place in a suitable glass or bowl, cover with 2 tablespoons of peanut oil, and store covered in the refrigerator until ready to use (will keep for about 4 weeks). Soak 20 wooden skewers, about 20 cm long, in water for 10 minutes before use. Strain the marinated pieces of meat in a coarse sieve. Don’t discard the strained marinade! Skewer about 5-6 pieces of marinated meat onto each skewer. Before you get started, trim off the ends of the 4 small red onions, peel them, and quarter them lengthwise. Spoon 3-4 tablespoons of the peanut sauce onto one side of the serving dish, add the onion pieces and sambal, and garnish with mango slices, flowers, and leaves (see photo, left). In Indonesia, satay is grilled in a few minutes on a mini grill using charcoal from the hard shell of the coconut, with the help of a fan or a fan. If you don’t have this option, fry the satay in batches for 2 minutes (per batch) using a little peanut oil and a very hot pan, turning them several times and brushing them with the remaining marinade. Place the finished satay in serving dishes and serve hot. Don’t forget to mention that the frangipani flowers are not suitable for consumption, or you’ll soon run out of guests. Admittedly, it’s a tough job for poor people who want to become millionaires… Kemiri nuts, note: Kemiri nuts, like almonds and peanuts, are two-piece. The two halves are held together at the edge, similar to bean pods. You split the Kemiri nuts by standing them on their edge and cutting into the top edge with a sharp knife. In the middle of the nut is a cavity where mold likes to grow. If you see a grayish film here, it goes in the organic waste. The same goes for nuts that feel doughy when cut. Fresh kemiri nuts smell slightly of hazelnuts and are white. Clearly yellow nuts are old, usually rancid, and should only be disposed of as organic waste.