As a Malaysian we all know what satay is, that little chunks of marinated meat threaded onto a bamboo skewers and served with a super delicious peanut sauce! But the concern of grilling over the charcoal and leave a sooty deposits on the meat could leave it a much more unhealthy label on this cuisines. What if I tell you, you can make this much healthier way and more delicious?
Pork Satay with Pressed Rice (Nasi Impit)
What is better than blend and cook in Thermomix? Without having to change the pot to a conventional blender is huge time saving. Plus, cooking the meat in the sauce give a wonderful flavour!
Place water in mixing bowl. Insert simmering basket, add washed rice, salt and pandan leaves into it, cook 20 min | 100°C | Speed 3.5
Remove simmering basket with aid of spatula, transfer rice into a thermal serving bowl and press it firm with a spoon. Reserve and set aside.
Place a shallow bowl on mixing bowl lid, weigh in pork belly and light soy sauce then cover and leave to marinate. Meanwhile, make peanut sauce.
Put in the roasted peanut into mixing bowl and chop for 5 sec | Speed 6 then transfer to a clean bowl and set aside.
Place all the ingredients A into mixing bowl and chop for 10 sec | Speed 10
Scrap down the ingredients from the side and sauté for 10 mins | 120ºC | Speed 1
Add reserved marinade pork, reserved peanut and ingredient D into the mixing bowl. Gently stir to combine with spatula, then cook for 20 mins | 120ºC | ⤺Speed 0.5
Remove and separate the sauce and pork into 2 separate bowl and let the pork cool enough to handle by hands.
Preheat the oven to grill mode 180 ° C. (Optional for grilling, you may serve without grilling)
Place the meat strips on the bamboo sticks and arrange on a baking tray. Repeat the process with the rest of the meat.
Grill for 5 - 10 minutes (180 ° C) or until lightly browned.
Once the skewers are browned, arrange the skewers on a serving plate with pressed rice, fresh cucumbers and serve with peanut sauce.
Ingredients
Directions
Place water in mixing bowl. Insert simmering basket, add washed rice, salt and pandan leaves into it, cook 20 min | 100°C | Speed 3.5
Remove simmering basket with aid of spatula, transfer rice into a thermal serving bowl and press it firm with a spoon. Reserve and set aside.
Place a shallow bowl on mixing bowl lid, weigh in pork belly and light soy sauce then cover and leave to marinate. Meanwhile, make peanut sauce.
Put in the roasted peanut into mixing bowl and chop for 5 sec | Speed 6 then transfer to a clean bowl and set aside.
Place all the ingredients A into mixing bowl and chop for 10 sec | Speed 10
Scrap down the ingredients from the side and sauté for 10 mins | 120ºC | Speed 1
Add reserved marinade pork, reserved peanut and ingredient D into the mixing bowl. Gently stir to combine with spatula, then cook for 20 mins | 120ºC | ⤺Speed 0.5
Remove and separate the sauce and pork into 2 separate bowl and let the pork cool enough to handle by hands.
Preheat the oven to grill mode 180 ° C. (Optional for grilling, you may serve without grilling)
Place the meat strips on the bamboo sticks and arrange on a baking tray. Repeat the process with the rest of the meat.
Grill for 5 - 10 minutes (180 ° C) or until lightly browned.
Once the skewers are browned, arrange the skewers on a serving plate with pressed rice, fresh cucumbers and serve with peanut sauce.
