How to cook pork satay

500g of pork tenderloin.

Sliced this way.

Tamarind (asam Jawa) paste.

Take five seeds of the tamarind.

Spicy peanut sauce

Dissolve the tamarind in water and place half block (100 g) of the spicy peanut sauce in it. Mix them.

Add 3tsp of sugar to the peanut sauce mixture and mix. Put the peanut sauce aside.

100g of large red chili.

Remove the chili seeds.

Slice the chili.

The chili cut to pieces.

The spices.

1/2 tsp terasi powder (prawn chili)

2tbsp of coriander seeds.

Slice the lemongrass like this for the whole length.

2 cucumbers.

Remove the end of the cucumber and clear any gooey fluid.

Slice the cucumbers this way for the whole cucumber.

The spices, all cleaned, sliced, peeled, etc.

Grind the coriander seeds first. Then, put all the spices into the mortar. Don't forget the prawn chili. Grind them. Alternatively, you can use a food processor to substitute the pestle and mortar.

Mix the crushed spices and the meat, then leave them for one hour. You don't have to use all the spices. Stir fry the excess spices for future use (up to one week).

Then, heat some oil.

Pour in the meat.

Stir-fry

Add some salt

And flavor enhancer (kaldu jamur)

Add the peanut sauce that you prepared before. Wait until the meat is tender.

There you go. Enjoy your meal!