PORK/CHICKEN SATAY

Makes 24–26 sticks.

Preparation & cooking time: 20–25 mins & marinating time.

Small cubes of tender meat (pork, chicken, beef or lamb) are marinated in spices, then threaded onto bamboo skewers (satay sticks) and cooked on the barbecue or under the grill.

1lb (450g) pork fillet/chicken breast or thigh meat, etc

about 1 tablespoon vegetable oil

1 onion, cut into small cubes

½ cucumber, unpeeled and cubed

4–6 tablespoons satay sauce (see Glossary)

For the marinade:

1 teaspoon finely minced garlic

1 tablespoon finely minced shallots

2 tablespoons light soy sauce

1 tablespoon caster sugar

1 tablespoon coriander powder

1 tablespoon lemon juice or rice vinegar

Cut the meat into 2.5cm (1″) cubes, and marinate in the marinade for at least 1 hour. Meanwhile, soak the bamboo satay sticks in water for about 30 minutes. Thread 3–4 meat cubes onto each bamboo satay stick.

To cook: brush each satay with a little oil and cook over a charcoal barbecue or under a hot grill for 6–8 minutes, turning frequently. Serve hot with onion, cucumber and satay sauce.

hancheng

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