Louise'S Secret Satay Recipe

• FOR LOUISES'S SECRET SATAY STICKS
• 1 kg Pork Fillet (cubed).
• 15 skewers.
• 3 to 4 tablespoons Ketjap Benteng Manis (CONNIMEX) (be generous).
• 3 cloves crushed garlic.
• 3 heaped teaspoon of ground Coriander.
• Margarine or butter for frying.
• FOR LOUISES'S SECRET SATAY SAUCE
• 1 cup of Water..
• 1/2 tablespoon of Ketjap Benteng Manis.
• 1 teaspoon of Tamarind or Lemon juice.
• 1 teaspoon ground Coriander.
• 1/4 teaspoon of ground Cumin.
• 2 tablespoons of Smooth Peanut Butter.
• Add some Chili powder (or 1/4 teaspoon Cayenne Pepper) if desired.
• An expensive red wine.

1. OF LOUISES'S SECRET SATAY STICKS
2. 1) Open red wine and commence to drink.
3. 2) Soak skewers in water.
4. 2) Cut meat into 4 cm cubes.
5. 3) Marinate the meat in the above (except red wine) and stand to soak for a while. Brand of Ketjap is very important.
6. 4) Put meat cubes on sticks and flatten slightly with mallet. (this will keep frying time to minimum).
7. 5) Make Satay Sauce.
8. 6) Fry skewers in margarine or Butter. (Nicest in fry pan, but can also fry on BBQ).
9. LOUISE'S SECRET SATAY SAUCE
10. 1) If not already done then refill glass with red wine and drink.
11. 2) Bring the lot to the boil for 2 minutes stirring frequently.
12. 3) Let simmer for 10 minutes with lid off stirring occasionally.
13. 4) Let cool for 10 minutes with lid ajar.
14. 5) Add water if too thick or Peanut Butter if too thin and return to step 1).
15. (Warning: Do not be too pedantic about the sauce thickness or you may become intoxicated!)

s secret, fillet, skewers, manis, garlic, ground coriander, margarine, s secret, water, tamarind, ground coriander, ground cumin, butter, some chili powder, expensive red wine

Taken from www.epicurious.com/recipes/member/views/louises-secret-satay-recipe-50116185 (may not work)