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Grandma's Satay Babi


For 2 servings:

350g pork fillet, cut into chunks
100g thick coconut milk
20g lemongrass, bruised
1 tsp coriander powder
3 tbsp oil
3 tsp sugar
1/2 tsp sea salt

For the chilli paste
6g balachan, toasted till dry
6g galangal
80g shallot
14g candlenut
36g fresh red chillies, deseeded
8g dried chilli

Cooking Method

  1. Marinate the meat with the chilli paste, coriander powder, sugar and salt for at least 30 minutes.
  2. Heat oil in a frying pan then fry the meat with the lemongrass till cooked and fragrant. 
  3. Stir in a little coconut milk each time, fry till dry before adding more coconut milk. Repeat until all the coconut milk has been used. 

For the chilli paste

  1. Pound all the ingredients together and set aside.

Recipe by Chef Judy Koh  & Gourmet Living

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