STRAITS CHINESE PORK SATAY

600g lean pork, cut into cubes

450ml coconut milk

2 tbsp peanut oil or extra light olive oil

2 tsp salt or to taste

2 tsp sugar or to taste

Spice paste

In a food processor, finely grind

2 stalks lemongrass, sliced, use white part only

6 red chillies, seeded

6 candlenuts or macadamia nuts

15 shallots or 2 large onions, peeled and quartered

1 tsp shrimp paste

½ tsp white peppercorns or pepper powder

1 tsp coriander powder

Heat wok or saucepan. When hot, add oil and heat again.

When oil is smoking, lower flame to low and stir fry spice paste about 2 to 3 minutes.

Stir fry constantly until paste is aromatic and starts to separate from oil.

If paste starts to stick to pan, sprinkle a little water to prevent burning.

Add cubed pork and stir fry until well coated with spice paste.

Add coconut milk, stir well to mix and bring to the boil slowly.

Lower flame to medium, add salt and sugar to taste and simmer until satay gravy thickens and is reduced by about half and meat is tender.

Serve hot with steamed rice.

TAMARIND PRAWNS

6 to 8 large green prawns (the largest you can afford)

1 tbsp tamarind paste

½ cup hot water

2 tbsp chopped spring onion for garnish

2 tbsp peanut oil

Rinse prawns, remove feelers and sharp bits from heads with kitchen scissors.

Mix tamarind paste with hot water in a deep bowl, add prawns and mix well.

Marinate for at least ½ hour.

Heat wok or frying pan, when hot, add oil and heat again.

Lower heat to medium, drain prawns and add to wok.

Stir fry for about 6-8 minutes, depending on size of prawns, until just cooked.

Transfer to serving plate, garnish with chopped spring onions.

Serve hot with steamed rice.