John Myers
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Sate Skewers with Peanut Sauce and Basmati Rice
The perfect sate skewers with peanut sauce and basmati rice recipe with a picture and simple step-by-step instructions.
Sate skewers:
- 350 g Pork tenderloin
- 3 tbsp Lemon juice
- 1 Clove of garlic
- 1 tbsp Sweet soy sauce
- 6 Bamboo sticks
- 6 big pinches Coarse sea salt from the mill
- 2 tbsp Sunflower oil
Peanut sauce:
- 200 ml Coconut milk
- 1 bag Peanut sauce (Asian Home Gourmet / Asia Shop)
- 3 tbsp Oil
- 3 tbsp Peanut butter
- 1 tbsp Sugar
Basmati rice:
- 100 g Basmati rice
- 250 ml Water
- 0,5 tsp Salt
Serve:
- 2 Discs Orange for garnish
Sate skewers:
- Tend / clean the pork fillet, wash, pat dry with kitchen paper, cut into strips and thread onto 6 bamboo sticks. Mix a marinade of lemon juice (3 tbsp), sweet soy sauce (1 tbsp) and a clove of garlic pressed through the garlic press and use it to marinate the sate skewers for about 20 minutes. Heat sunflower oil (2 tbsp) in a grill pan, fry the sate skewers on both sides until golden-brown and season with salt (6 big pinches). Brush the skewers with the marinade.
Peanut sauce:
- Bring coconut milk (200 ml) with the peanut sauce mix / bag, oil (3 tbsp), peanut-nut butter (3 tbsp) and sugar (1 tbsp) to the boil and simmer for about 5 minutes, stirring constantly.
Basmati rice:
- Stir basmati rice (100 g) into 250 ml salted water (½ teaspoon salt), bring to the boil and cook covered in the oven for about 20 minutes.
Serve:
- Sate skewers with peanut sauce and basmati rice, garnished with a slice of orange.
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