Ingredients:

Main:
455 g/ 1 lb
455 g/1 lb
1 clove
115 g/ 4 oz
100
455 g/ 1 lb

Marinade:
225 g/ 8 oz

1 clove
2
4 tbsp
5 cm/ 2 in
2.5 cm/ 1 in
1.2 cm/ 1/2 in
2 tbsp
1 tbsp

Special sauce:
15
2
225 ml/8 fl oz
1
2
115 g/ 4 oz
3 tbsp
1/2 tsp

Garnish:
6

lean pork
hoon cheang (small pig's intestines) optional
garlic
pig's fat
satay stick at hand
charcoal

grated coconut
pinch of salt
garlic
lemon grass (sliced)
roasted coriander seeds OR 2 tbsp coriander powder
turmeric OR 2 tsp turmeric powder
galangal OR 1 tsp galangal powder
cukor (kencur) OR 1/2 tsp kencur powder
light soy sauce
sugar

dried chilies
fresh red chilies
water
sweet potato
groundnut candy
sour plum sauce
sugar
salt

thick slices bread

Method:

A. For main:

1. Slice pork thinly according to grain. Remove all sinews.

2. Wash pig's intestines thoroughly and remove fatty tissues at the side. Slide garlic down inside of intestines to get rid of impurities and odour. Boil to cook and cut into lengths of 2.5 cm (1 in).

3. Slice pig's fat into thickness of 0.25 cm (0.1 inch) and cut into squares of 2.5 cm (1 inch).

B. For marinade:

1. Prepare grated coconut to obtain thick coconut milk and 225 ml (8 fl oz) thin coconut milk. Add a pinch of salt to thin coconut milk and put aside for grilling.

2. Prepare spice paste by grinding or pounding all ingredients until smooth. Where powdered spices are used blend in evenly. Mix with thick coconut milk, light soy sauce and sugar. Marinade is ready.

3. Divide marinade into 2 lots. Marinade pork slices into 1 lot and pig's intestines with pig's fat in another lot for 1 hour. They may be skewered at the same time.

4. Take 1 satay stick and skewer 1 pork slice and 1 piece pig's fat alternately for 1/2 the length of stick. Repeat until all pork slices are skewered. Save left-over marinade for grilling.

5. Take 1 satay stick and skewer 1 piece of pig's intestine and 1 piece of pig's fat alternately for 1/2 the length of stick. Repeat until all pig's intestines are skewered. Save left-over marinade for grilling.

C. For special sauce:

1. Prepare dried chilies. Seed fresh red chilies. Grind or pound together into a smooth paste.

2. Boil water. Add chilly paste and allow to simmer.

3. Peel sweet potato and dice into small cubes. Boil in a little water and mash into a smooth paste. Mix in with chilly paste. Stir well.

4. Grind or pound finely roasted groundnut candy. Mix into chilly paste and stir well.

5. Add sour plum sauce, sugar and salt. Stir thoroughly all the while until sauce is smooth and thick.

D. For garnish:

1. Toast bread and cut each slice into 9 pieces.

E. For serving:

1. If satay grill or barbecue is used, start charcoal fire in good time. Grill 10 skewers of pork and 10 skewers of intestines at a time. Satay can also be grilled under an electric grill in the kitchen.

2. Take thin coconut milk and mix with left-over marinade. Brush mixture on both sides of satay while grilling to enhance flavor. Grill until brown and crispy.

3. Serve with special sauce and toasts.