Marinade for satay
Marinade of lemongrass, garlic, ginger, sambal, soy sauce and sesame oil
Cut the underside of the lemongrass. Remove the outer leaf and cut the stem into 3 pieces.
Peel the ginger. Put the lemongrass together with the garlic, ginger and possibly salt in the mortar. Stamp well until everything is fine.
Clean the lemon, grate the yellow skin of the lemon and squeeze out the fruit. Add the grater to the mortar. Keep the juice separate.
Add the sugar and sambal. Stamp until well mixed.
Mix the soy sauce, oil and 2 tbsp lemon juice through the marinade in the mortar. The lemon ensures freshness and tender meat or fish.
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