Satay daging lembu

Pork loin in vegetable crust

• 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

• 500 GRAM PORK LOIN
• 300 GRAM FRENCH BEANS, cooked 2 minutes
• HANDFUL CORIANDER, chopped
• 100 GRAM BREAD CRUMBS
• 3 EGG YOLKS
• 1 ONION, chopped

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.

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.

This is a Mexican recipe. 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.