SATAY BABI GORENG

Serves 4–6

I still remember the advice of my Auntie Alice when she taught me how to cook this dish. She said, “Rempah mesti chukop and tarok serai and daun lemo purot” meaning that to cook this dish well, one must add an adequate amount of spices for the rempah and compliment it with the right amount of lemon grass and kaffir lime leaves. This is my perfected recipe for this dish.

Cooking oil 2 Tbsp
Kaffir lime leaves 6–8
Pork belly 300 g (11 oz), sliced
Lean pork 300 g (11 oz), sliced
Coconut milk 150 ml (5 fl oz)
Sea salt ¼ tsp

Rempah

Candlenuts 10
Shallots 300 g (11 oz), peeled
Dried chilli paste (page 27) 1 Tbsp

Roasted prawn (shrimp) paste (belacan)
(page 26) 2 tsp

1.   Using a mortar and pestle or blender, grind ingredients for rempah into a paste.

2.   Heat oil in a wok and add rempah and kaffir lime leaves. Stir-fry until fragrant.

3.   Add sliced pork belly and lean pork and mix well. Add a little water if mixture
seems dry. Stir-fry until pork is cooked.

4.   Add coconut milk and season with salt. Bring to the boil and dish out.

5.   Garnish as desired and serve hot with rice.

NOTE

•  Vary this recipe by using chicken fillet instead of pork.

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PERANAKAN HERITAGE

Cooking