Saté Babi

🥘 Ingredients

• brown sugar
  1 tsp
• djahé (ginger)
  1/2 tsp
• djintan (cumin)
  1/2 tsp
• garlic powder
  1 tsp
• ketjap manis
  4 tbsp
• ketoembar (coriander)
  1 tsp
• koenjit (turmeric)
  1/2 tsp
• laos
  1/2 tsp
• oil
  3 tbsp
• onion powder
  1 tsp
• pork, chicken thigh or breast, soy protein or tofu
  500 g
• salt
• sambal
  1 tsp
• sereh powder
  1/2 tsp

1. 📝

   Traditionally Saté Babi is made with pork (I'm pretty sure). But chicken tighs are my favorite :) This recipe makes enough for 6 large skewers or 8 smaller ones.

2. 1

   Cut pork, chicken thigh or breast, soy protein or tofu in 1½cm cubes. Add salt .

   pork, chicken thigh or breast, soy protein or tofu: 500 g, salt
3. 2

   Combine ketjap manis , sambal , onion powder , garlic powder , ketoembar (coriander) , djahé (ginger) , djintan (cumin) , laos , sereh powder , koenjit (turmeric) , brown sugar . Marinade the protein for at least 30 minutes.

   ketjap manis: 4 tbsp, sambal: 1 tsp, onion powder: 1 tsp, garlic powder: 1 tsp, ketoembar (coriander): 1 tsp, djahé (ginger): 1/2 tsp, djintan (cumin): 1/2 tsp, laos: 1/2 tsp, sereh powder: 1/2 tsp, koenjit (turmeric): 1/2 tsp, brown sugar: 1 tsp
4. 3

   Soak bambu skewers in cold water for about 20 minutes (to help against burning on the grill).
5. 4

   Skewer the protein on the skewers. Mix oil into the left over marinade and brush onto the skewers.

   oil: 3 tbsp
6. 5

   Grill for about 7 to 9 minutes (depending on protein type) and brush with marinade once or twice during grilling. Turn frequently.