Rouxbe

• 1/2 cup roasted, Spanish peanuts
• 2 tsp coriander seeds
• 1/2 tsp dried chili flakes
• 2 tbsp fresh ginger
• 2 tsp lemon grass
• 2 cloves garlics
• 1/3 cup green onion
• 1/3 cup fresh cilantro
• 2 tbsp honey
• 2 tbsp fresh lime juice - can substitute with lemon juice
• 2 tsp fish sauce
• 1/4 cup Kecap Manis (Indonesian Sweet Soy Sauce) - can substitute with soy sauce
• 1/2 tsp freshly cracked black pepper
• 1/4 cup melted Butter
• 1/2 cup chicken stock - can substitute with vegetable stock
• 1 1/2 lb pork tenderloin - can substitute with beef, chicken or lamb

To make the marinade, toast the coriander seeds until fragrant; then finely grind them with the chili flakes. Set aside. Peel and roughly chop the ginger and garlic, and finely mince the lemon grass. Add the garlic, ginger and lemon grass to a food processor and purée.

Add the peanuts and pulse a few times. Next, add the green onions and cilantro and pulse again. Then add the honey, fish sauce, kecap manis, lime juice, pepper, ground spices and purée. Lastly, add the melted butter and chicken stock. Pulse again, then set this aside while you prepare the pork.

Trim the pork of any silver skin, then cut into bite-sized cubes. Place into a casserole dish, add the marinade and mix.
Cover and let marinate in the refrigerator for a minimum of 3 hours, preferably overnight. Soak the skewers in cold water.

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• 1/4 cup roasted, Spanish peanuts
• 1/8 cup macadamia nuts - can substitute with candlenuts
• 1/4 tsp cumin seeds
• 1/2 tsp coriander seeds
• 1/2 tsp dried chili flakes
• 1/2 medium red onion
• 1 small shallot
• 1 tsp peanut oil - can substitute with vegetable oil
• 2 tbsp palm sugar - can substitute with brown sugar
• 1/4 cup coconut cream
• 1/4 cup coconut milk
• 1 tbsp Kecap Manis (Indonesian Sweet Soy Sauce) - can substitute with soy sauce
• 1 tsp Kosher salt
• 1/4 tsp freshly cracked black pepper

For the peanut sauce, roughly chop the macadamia nuts. Using a medium-size fry pan, toast the nuts over medium-low heat until golden. Set aside. Using the same pan, toast the coriander and cumin seeds until fragrant.

Grind the coriander, cumin and chili flakes until quite fine; then set aside. Dice the onion and shallot, and sauté over medium heat for 3 or 4 minutes or until golden. Then add the spices and coconut cream and let cook for a few more minutes. Add the coconut milk, palm sugar, kecap manis, salt and pepper. Cook for another few minutes, then set aside to cool slightly.

Meanwhile, pulse the nuts a few times, then add the above sauce and blend to combine. This peanut sauce is best served at room temperature.

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To cook the satays, preheat your oven to 400° degrees Fahrenheit. Place 3 or 4 pieces of meat onto each skewer, and set onto a parchment-lined baking tray.

Bake for approximately 8 to 10 minutes, rotating halfway through. These satays can also be grilled. Once done, garnish with a bit of cilantro and serve with the peanut sauce.