International Recipes In English

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Content:

1. Indonesian Saté from Harlingen

2. Ukrainian pork Shaslyck

3. Charcoal grilled Saltimbocca al Marsala

"The meat is not fresh" Speaker said dubiously, "but cremation is not the answer."
(from Ringworld by Larry Niven)

1. Indonesian Saté from Harlingen, Friesland

Don't worry, it should look like rats on a stick

Ingredients for two pounds of Saté:

1 pound of fat pork

1 pound of lean pork

50 wooden Saté sticks or bamboo skewers

Marinade:

2 tablespoons of Ketjap (soy sauce)

2 tablespoons of Sunflower oil (or preferably cornflower oil)

Salt & ground black pepper

1 finely chopped onion

2 minced cloves of garlick

2 teaspoons of ketoembar (or ground Coriander corns)

1 teaspoon of Djintan (or Cumin powder)

2 teaspoons of Laos powder (other names are Galangal or Lengkuas, a root from the ginger-family)

A firm squeeze of lemon-juice

Preparation:

the meat should be diced in 2 cm (less than 1 inch) cubes.

Mix the ingredients for the marinade with the cubes and marinate the meat for half a day, keeping the fat and lean pork pieces separate.

Skewer 4 pieces of meat on every stick. Alternate the cubes of fat and lean pork on every stick

Grill the Saté over medium to hot coals for about 10 minutes.

Serve with white bread or cooked rice.

Traditionally the Saté is served with Indonesian Peanut sauce , but I think the taste of well-made Saté is just fine without it.

With thanks to Ciska Faber

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2. The Ukrainian recipe for Shaslyck

Ingredients for 6 or less:

4 1/2 pounds of pork (shoulder)

The marinade:

1 pound of finely chopped onions

1/3 liter of dry red wine, preferably Georgian Claverdi

3 tablespoons of sunflower oil

2 tablespoons of vinegar

3 tablespoons of salt

1 tablespoon of ground black pepper

1 tablespoon of white pepper

1 tablespoon of hot paprika powder

1 teaspoon of sugar

1 teaspoon of concentrated tomatoes

a few bay leaves

a pinch of cayenne

Preparation:

Looks a little sloppy before, but tastes great after

The meat is cut in decently sized pieces, roughly the length of a thumb. Then the pieces are marinated for half a day, not longer.

The pieces are skewered on metal rods, which are about 70 centimeters long. Between the pieces of pork Ukrainians sometimes put small onions or sweet red peppers.

The wood used is mostly a mixture of cherry, apple and apricot, later on some oak is added.

The shaslyk-skewers are grilled and turned above low to medium hot embers until the pork is done, but not dry.

The grilled meat is put in a large bowl with fresh onion-rings and parsley.

Traditionally Shaslyk is eaten with dark bread, a vegetable salad and potatoes in their jackets, cooked in aluminum foil in the embers. As dessert serve a slice of watermelon.

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3. Charcoal grilled Saltimbocca al marsala

Ingredients:

After all this cooking I think I deserve a rest and a beer

1 flattened veal steak

1/2 slice of raw Parma ham

A few sage leaves

1/2 cup of Marsala (alternatively use a sweet white wine)

Salt and ground black peppercorns

20 grammes of butter or sunflower oil

1 wooden Saté stick or bamboo skewer

Preparation:

Fold the veal steak with the Parma ham in the middle and skewer it on the bamboo skewer

Warm the butter in a small frying pan and add the Marsala or white wine.

Grill the steak until brown, and smoke it lightly by burning the sage leaves on the charcoal. Season the meat while it's on the grill.

If the veal is browned, but not crispy, take it of the grill and fry it in the butter mixture for a maximum of 5 minutes until done.

Preferably this dish is served with a tomato and feta cheese salad and a pasta with olive oil, cheese Parmesian and fresh basil leaves.

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