I am submitting this post to the Indonesian Food Blogger Challenge No. 15: Kuliner Peranakan (i.e. Peranakan Cuisine). Technically, peranakan applies to the people of Chinese descents that came to Indonesia during the 15th – 17th century, and since my grandparents only arrived here after the first world war, I think I am not exactly qualified as one, got to wait a couple of century more before my descendants become one. 😉
I was born and raised in a Chinese family, so my early food memory are all Chinese food, either straight or peranakan way. A lot of time, I get confused distinguishing between the two, so just to be safe, I actually asked the good admins running Indonesian Food Blogger whether or not sate babi qualifies. I am glad they said yes, I kinda guess that it should be, but then it would be rather embarrassing when it turns out to be not. 😀
Sate babi, or pork satay, is the first satay that I was introduced to. There was this one lovely lady who went door to door selling pork satay when we were young, and me and my brothers would be really happy when my grandparents bought a portion for our lunch. Even though it was ages and ages ago, I still remember that a portion means 10 skewers, and there were three of us right, so how do you divide 10 skewers among 3 grumpy and hungry kids? Well, I am not telling, but it’s not pretty. ♥
- 500 gram pork roast (Indonesian: daging babi kapsim), cut into bite size cubes
- 50 gram palm sugar (Indonesian: gula Jawa), shaved
- 1 tablespoon coriander powder (Indonesian: bubuk ketumbar)
- ¼ teaspoon cumin powder (Indonesian: bubuk jinten)
- 5 tablespoon sweet soy sauce (Indonesian: kecap manis)
- 3 tablespoon soy sauce (Indonesian: kecap asin)
- juice of 2 limes (Indonesian: jeruk nipis)
- about 25 to 35 bamboo skewers (Indonesian: tusuk sate)
- 8 shallots (Indonesian: bawang merah)
- 4 cloves garlic (Indonesian: bawang putih)
- 2 red cayenne chilies (Indonesian: cabe keriting merah)
- 50 gram candlenuts (Indonesian: kemiri)
- 1 inch galangal (Indonesian: lengkuas)
- ½ inch turmeric (Indoneisan: kunyit)
- 1 shallot (Indonesian: bawang merah), thinly sliced
- 1 red cayenne chilies (Indonesian: cabe keriting merah), thinly sliced
- juice of 1 lime (Indonesian: jeruk nipis)
- In a mixing bowl, combine pork with spice paste, palm sugar, coriander powder, cumin powder, sweet soy sauce, soy sauce, and lime juice. Cover with a plastic wrap, and leave it to marinate in the fridge for 30 minutes to 2 hours, the longer the better.
- Skewer the pork with bamboo skewers, 3 to 4 pieces per skewer should be fine.
- With a grill (or even a frying pan in a pinch), cook the pork satay until fully cooked and the satay develops a shiny coat of glace, a bit of char is perfectly fine. Transfer cooked satays to a serving plate.
- To make the chili sauce, transfer the leftover marinating sauce to a pan, then cook until boiling, thickened, and reduced.
- Place the sauce to a bowl, then combine with thinly sliced shallot, red chilies, and lime juice. Serve with the pork satay.