This Peranakan Satay Babi dish was specially cooked by my 90 years old mother recently. I just assisted and in the process learned how to cook a new Peranakan dish. This is not your typical satay barbecued over charcoal fire.
This simple meal is one of many Peranakan (Nyonya) comfort foods that goes very well with steaming hot rice. Pork loin cut thinly and marinated in a mixture of spices for a few hours and simmered in coconut milk. The result is a fragrant tender pork dish covered in flavourful rich spice sauce. You can also substitute with chicken meat like chicken fillet or wings.
To learn how to cook this simple Nyonya dish, please click on the image below to view my video tutorial.
If you like my video, please support me by clicking on the red “Subscribe” button on my YouTube channel.
Thank you very much for your support.
YouTube link: https://youtu.be/ebm_Qm4JOZA
Not your typical satay dish which is skewered and barbecued over charcoal fire.
- 750 g pork loin or pork belly
- 25 g dried chillies
- 250 g small onions
- 15 g candlenuts
- 2 stalks lemongrass
- * 30 g belacan
- 200 ml coconut milk
- 1 tsp salt
Cut and soak dried chillies until softened.
Cut small onions, candlenuts, belacan and lemongrass into small pieces.
Grind all the spices into a fine paste.
Add salt to the paste and mix thoroughly.
Cut pork loin into halves and into thin slices
Pound the sliced pork to tenderise the meat.
Marinate the sliced pork with the spice paste and refrigerate for a few hours.
Heat a frying pan with oil and add the marinated pork.
Stir fry for about 10 minutes until the meat is partially cooked.
Add more oil if it is too dry.
Pour coconut milk and mix thoroughly and leave it to simmer until the meat is tender.
Serve with steaming hot rice
- * I’ve reduced the amount of belacan from 60 g to 30 g
Comments are closed.