Indonesian tuna (gohu ikan) in spicy and tangy citrus
Marinate high-quality fish in this quick, spicy and tangy sauce for a colourful starter to impress your guests
Indonesian pork satay (sate babi rica-rica)
- Preparation and cooking time
- Prep:
- Cook:
- plus soaking and marinating
- Easy
- Serves 12 - 14
Skip to ingredients
Rica rica
- 2 garlic clovescoarsely chopped
- 2 long shallotscoarsely chopped
- 2-3 red bird's eye chillies
- 2 large red chillies
- 20g gingerthinly sliced
- 2 tbsp coconut oil or sunflower oil
- juice of 1 lime
Satay
- 600g pork tenderloin filletcut into 2cm cubes
- juice of 1 lime
- cooked riceto serve
Nutrition: (14)
- kcal80
- fat3.9g
- saturates2.6g
- carbs0.6g
- sugars0.4g
- fibre0.2g
- protein10.5g
- salt0.2g
Method
step 1
Soak 12-14 long bamboo skewers in water for 1 hr. To make the rica-rica, combine all the ingredients, except the oil and lime, in a blender and whizz to a fine paste.
step 2
Heat the oil in a frying pan over medium heat. Add the rica-rica and fry for 6-7 mins. Season with the lime juice and some salt, and fry for another 2 mins.
step 3
To make the satay, season the pork with ½ tsp of salt and put it in a bowl with half of the rica-rica and the lime juice, mix well and set aside to marinate for 10 mins.
step 4
Heat a barbecue or a griddle pan over a high heat. Thread four pieces of pork onto each skewer. Grill the pork for 5-6 mins, brushing it with marinade and turning often, until cooked through. Transfer the skewers to a plate. Serve with rice and the remaining rica-rica.
