- 1 KG BEEF FILLET, in cubes
- 3 TBSP OIL
- 1 TSP TURMERIC
- 2 RED CHILLIES, chopped
- 1 TSP ANISEED
- 1 TSP CUMIN SEED
- 1 TBSP SUGAR
- 2 STEMS LEMON GRASS, chopped
- 1/2 CUP COCONUT MILK
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- 500 GRAM PORK LOIN
- 300 GRAM FRENCH BEANS, cooked 2 minutes
- HANDFUL CORIANDER, chopped
- 100 GRAM BREAD CRUMBS
- 3 EGG YOLKS
- 1 ONION, chopped
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Mix oil, turmeric,
chillies, aniseed, cumin seed, sugar and lemon grass and marinate the
beef 2 hours in this mixture. Put the beef on skewers, stir the coconut
milk through the marinade and brush the beef with this mixture. Grill
5 minutes on one side; brush again and grill 5 minutes on the other
side. Serve with satay sauce.
For other delicious satays, see
satay lilit and
Lombok style satay from
Bali,
Indonesia,
chicken cashew satay from Namibia, and
for sauce the quick satay
sauce and the real satay
sauce.
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Fry the pork loin until
brown on all sides; add salt and pepper to taste. Stir fry the onion
three minutes. Puree the beans (keep some behind for decoration) and
add the onions, the bread crumbs, the coriander and the egg yolks. Spread
this mixture over the pork and bake 30 minutes in the oven at 180 degrees
Celsius. Decorate with beans.
The 12th of
December in
Mexico is dedicated to
"Nuestra signore de Guadeloupe", an image of Virgin Mary
also called "Queen of Mexico", who appeared on the cloak of a peasant in
the 12-12-1531. Click on culinary calendar for more
links between cooking and worldwide history.
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