Gastronomixs

Indonesian satay with a twist

A classic family recipe from Indonesian home cooking with a modern twist. A crowd-pleaser like this satay is great for livening up a traditional dish with a contemporary perspective while maintaining respect for its classical basis. This recipe is perfect for a lunch menu or can also serve as an Indonesian amuse-bouche.

Creation by Joey Stinissen, student at Cas Spijkers Academy, Twente, the Netherlands.

Indonesian satay with a twist

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Ingredients

500

g

pork neck

4

cloves

garlic

1

 

onion

2

 

red chilli pepper

20

g

galangal

5

g

kaffir lime leaves

5

g

ground ginger

5

g

ground cumin

100

g

soy sauce

20

g

sweet soy sauce (ketjap)

0.5

pods

lemon grass

200

g

macadamia nuts

1

pods

lemon

Preparation method

  • Slice the chilli pepper, garlic, galangal and onion finely.
  • Combine all dry ingredients.
  • Fry the chilli pepper, garlic, onion, galangal, and lemon grass powder and deglaze with soy sauce and ketjap.
  • Add the dry ingredients and the kaffir lime leaves.
  • Slice the pork neck into neat cubes of 3cm on each side.
  • Seal all ingredients together in a vacuum bag and marinate for at least 1 hour.
  • Then remove from the marinade and dry on paper towels.
  • Grill on the Big Green Egg at a low temperature (otherwise the marinade will burn).
  • Toast the macadamia nuts and grate over one side of the satay.
  • If desired, sprinkle with grated lemon zest.

Serving suggestions

  • Serve in classic style, with a traditional nasi or gado gado.
  • Develop into a modern composition, e.g. with a gado gado soup with a crunchy garnish of peanuts, coconut and curry.
  • Serve with an accompaniment such as puffed rice with a peanut crème. 

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