Name: Nonya Pork Satay
Yield: Makes 6 to 10 Servings
Ingredients: 3 red chillies, sliced finely; 115 g or 4 ounces tamarind (assam), soaked in 2 cups hot water; ½ cup peanut oil; ½ fresh pineapple, skinned and eyes removed, grated; Pinch of salt; 60 g or 2 ounces candlenuts (buah keras), chopped coarsely; ½ teaspoon ground cinnamon; ½ teaspoon salt; 2 cups peanut oil; 5 dried chillies, soaked in hot water for 20 minutes; 1 teaspoon sugar; 15 g or ½ ounce belachan; Salt to taste; 300 g or 10½ ounces peanuts; ½ inch piece of turmeric; 2 stalks lemon grass (seray), upper stalks and outer layers removed, sliced thinly; 2 slices galangal (lengkuas) skinned and sliced finely; 1 stalk lemon grass (seray), upper stalks and outer layers removed, sliced thinly; 600 g or 1¼ pounds pork fillet; Sugar to taste; ½ teaspoon white pepper powder; 300 g shallots, peeled and quartered

Preparation info

Makes
6 to 10
Servings

Difficulty
Medium

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

I suppose this is a classic example of the Babas adopting a dish and infusing their own preference. They liked the concept of satay but wanted to use pork. Also, instead of serving fresh onions and cucumbers to go with the satay and gravy, the Nonyas liked to accompany it with pineapple. In my opinion, the satay gravy is the key, more so than the seasoning for the meat. The peanuts serve as a thickener and should be roasted to bring out the flavour.

We sometimes had this with our bu