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Saté babi with satay sauce
A delicious indonesian recipe. The main course contains the following ingredients: meat, fresh ginger (pouch 150 g), peeled), sambal bathrobe, sweet soy sauce (bottle 250 ml), garlic (finely chopped), sunflower oil, pork tenderloin ((450 g), in cubes of 3 cm), spring onions (3 pieces), peanuts (salted (a 250 g)) and coconut milk (200 ml).
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Ingredients
Directions
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Slice the ginger. Mix half the ginger with 1 tbsp sambal, 3 tbsp ketjap, 1 clove of garlic and 1 tbsp oil. Scoop the meat through. Put in the refrigerator for 1 hour.
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Cut the white of the spring onion fine. Heat 3 tbsp oil in a small pan and fry the chopped onion and peanuts for 5 min on medium heat. Add the rest of the sambal, sweet soy sauce, garlic, coconut milk and 200 ml of water and bring to the boil. Cook for 15 minutes on low heat. Puree with the hand blender.
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Thread the meat on the pickles. Heat the grill pan and grill the satay for 6 minutes. Turn regularly. Cut the rest of the spring onion into thin rings. Serve the satay with the sauce and sprinkle with spring onions. Tasty with rice and atjar.
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Nutrition
665Calories
Sodium20% DV490mg
Fat72% DV47g
Protein72% DV36g
Carbs7% DV22g
Fiber20% DV5g
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