Pork Satay with Carrots and Homemade Egg Noodles

Pork Satay with Carrots and Homemade Egg Noodles

This recipe is all about the homemade egg noodles, but it will also teach you how to make a beautiful satay sauce and how to build the whole thing into a wonderful, tasty meal! I don’t tend to cook like this very often, but if you’re interested in something similar, my sweet and sour, sticky, spicy chicken recipe might just be the answer! Alternatively, you could try this sweet and sour duck breast.

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Introduction

I really do enjoy Thai flavours and I’d love to know more about the food in some of the other neighbouring and nearby countries. Bit by bit, I try to learn more of Korean food, Malaysian food and even the food of Vietnam. Indonesia is perhaps amongst the countries about whose cuisine I know the least, at least of those famed for the quality of their food. Nevertheless, my girlfriend adores satay sauces, so that has formed the starting point for my exploration in that area.

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I can’t say that this is strictly how one might make satay in Indonesia, or even that it is how one might do it anywhere else in Asia. What I can say is that this is how I do it, that is is based on solid cooking techniques that I understand and trust and that it comes with as much flavour as any satay dish I have ever tried.



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Pork Satay with Carrots and Homemade Noodles Recipe

This recipe is all about the homemade egg noodles, but it will also teach you how to make a beautiful satay sauce and how to build the whole thing into a wonderful, tasty meal!

Ingredients
  

  • 2 Pork Chops
  • 2 Carrots
  • 2 Inches Fresh Ginger
  • 3 Sticks Lemongrass
  • 3 Shallots
  • 4 Cloves Garlic
  • 2 Red Chilies
  • 4 Kaffir Lime Leaves
  • Peppercorns
  • Palm or Caster Sugar
  • Salt
  • Small Bunch
  • Coriander
  • 1 Lime Juiced
  • 300 g Flour
  • 2 Egg Whites
  • 1 Tsp Cinnamon
  • 3 Cloves
  • Salted Peanuts

Instructions
 

  • Slice one of the shallots thinly and add to an oiled pan on a low to medium temperature.
  • Allow them to caramelise for at least 20 minutes, seasoning toward the end with salt and optionally with sugar. Set aside when finished.
  • Loosely chop one and a half sticks of lemongrass and put into a pan with 2 kaffir lime leaves, 1 peeled and roughly chopped shallot, 1 square inch of peeled fresh ginger, a handful of peppercorns and 2 peeled cloves of garlic.
  • Pour over a can of coconut milk and reduce by half on a low heat.
  • Sift the flour into a large bowl and mix with the 2 egg whites.
  • Salt and combine by hand until you have a fairly soft dough. Add more water if required to create the correct consistency.
  • Knead the dough for 10 minutes or so and wrap with clingfilm, then place into the fridge for later.
  • In a dry pan on medium high heat, add the cloves and cook until the scent begins to release.
  • Transfer to a pestle and mortar and grind into powder, then combine with a teaspoon of cinnamon.
  • In the third pan, which should now be empty, add some oil and increase the heat.
  • Slice the pork into thin strips, salt and fry until cooked through, then remove from the pan to be re-added later.
  • Peel the carrots and slice them fairly thinly, but not so much that they lose their bite.
  • Season and fry for a few minutes in the same pan, then add a little water and simmer until cooked, ideally at the point all the water has evaporated. Set them aside with the pork.
  • Strain the coconut milk reduction from the aromats, which can now be thrown away.
  • Pour the reduction back into the pan and add a couple of medium handfuls of salted peanuts, topping up a little with water. Cook through until the peanuts start to soften, continuing to add water to keep the mixture loose.
  • When ready, transfer to a blender and blend to as fine a consistency as you are able. Season afterwards with salt and sugar.
  • Bring about a litre of water in a large pan.
  • Take the dough from the fridge and dust a work surface with flour. Coat the dough with flour and roll out as thinly as you can. It may be easier to do this in batches.
  • Dust the work surface again and place the rolled out dough on top. Dust the top of the dough and spread it evenly across the surface.
  • Roll the dough into a cylinder and, using a sharp knife, slice into thin ribbons. Unroll them and place all of the noodles into the boiling water for a couple of minutes with a little bit of extra salt.
  • Drain in a colander and set aside for a few minutes.
  • Chop the remaining lemongrass, garlic and ginger.
  • Chop and add one of the chillies and a handful of the coriander stalks to the mix.
  • Combine them in a pestle and mortar, separate from the dry spices.
  • If necessary, top up the oil in the pan you used to heat the spices and to cook the pork and carrots.
  • Bring the pan up to medium and finely chop a shallot, caramelising it in the pan for 10 minutes or so.
  • Add the dry spices and fry for a further minute or two.
  • Add the paste and fry for another couple of minutes.
  • Add the pork, carrots and the satay sauce, stirring together and ensuring everything is hot.
  • Finally, add the noodles and combine.
  • Mix everything together and loosen with water if necessary.
  • Pick up the noodles with tongs, plating with a twist to sit them down neatly. Place some of the pork, carrots and any other bits and pieces atop the pile of noodles. Make sure there’s enough sauce through the dish. Optionally, squeeze lime juice over the top, then place some of the caramelised shallots in the centre and scatter peanuts, sliced chillies and coriander leaves on top.

If you’ve enjoyed this recipe or have any comments or queries, please do let us know in the comments section below! And don’t forget to like and share!

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