Read the whole recipe before starting.
Add the ketjap manis into a bowl for mixing the marinade. Then add the lemon juice, I prefer to use fresh lemon juice, half a lemon should be more than enough.
Then add the sugar and stir through. Peal the cloves of garlic and crush them using a garlic press, add the crushed garlic to the marinade and stir through.
Add the sambal and stir through. Then the ground coriander and the loas powder to the marinade mixture and stir though until you have a smooth mixture. Taste the mixture to check if the
taste is good, I usually put a drop of marinade on my fingertip for tasting. Then add the salt and stir through, taste again to check the taste. I use my experience
with this dish to check the taste of the marinade. Then add the oil, and stir through thoroughly so that the oil is mixed with the rest of the marinade.
Set aside the bowl with the marinade mixture to use once the meat is cut.
Remove fat from the pork when needed. Cut the pork into pieces, a little larger than with the Satay Pan style, and add the dices to a bowl for marinating the meat.
When all the meat is in the bowl, get the bowl of marinade mixture, stir through once more, and add the marinade to the meat. Then stir through the meat so the meat
and marinade is well mixed and all pieces of meat are covered with marinade. The meat must marinade at least for 3 hours, so cover the bowl, and put this in the refrigerator.
If you have wooden skewers, add these to a container covering the skewers in water, this will prevent burning when BBQ'ing the satay. Most of the time I do this just
after I marinated the meat, and will leave them in water for over 3 hours. Then about 1 hour before adding the meat to the skewers, get the meat out of the fridge, stir
through and leave out of the fridge to get to room temperature.
Remove the skewers from the water and add pieces of the satay meat to the skewers. I normally add 4 pieces, but it will depend on the size of the pieces and the
length of the skewers, so use whatever fits your needs. Add the satay skewers to a large plate, and set aside until needed. You can cover the plate with foil and/or add
the plate back to the refrigerator if the satay isn't needed for some time. I think it's best to remove the satay skewers from the fridge some time before putting
them on the BBQ.
On the BBQ:
Add the satay skewers to the BBQ when the BBQ is hot and ready. As the cooking time can be different based on how hot the BBQ is, and how large the pieces of
satay meat are, you will need to check yourself when the satay is ready. I normally take at least 10 minutes, so 5 minutes per side, and then check if they are
Chicken: I have used pork meat here to get a satay babi, you can also try this with chicken, to get satay ajam.
I am a bit weird and I don't like chicken, so I only have experience with satay babi.