spicy potato salad with Satay babi and garlic sprinkles

45 min
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Perfect from the grill or barbecue

  • 3 Persons
  • 45 Minutes
  • Main course
  • 2605 KCAL

Ingredients

  • For the spicy potato salad:
  • 500 g Multipurpose potatoes
  • 100 g frozen peas
  • 2 cm ginger, without peel
  • 1 shallot, finely chopped
  • Fresh red pepper, to taste
  • 1 gherkin, diced
  • 1 yellow pepper, diced
  • 2 tbsp crème fraîche
  • 1 tbsp mayonnaise
  • Salt, to taste
  • For the satay babi:
  • 250 g rindless bacon, cut into small cubes
  • 250 g shoulder chops, cut into small cubes
  • 2 cloves of garlic, grated
  • ½ tsp coriander powder
  • 150 ml sunflower oil
  • 100 ml ketjap manis
  • 1 tbsp brown sugar
  • ½ lemon, juice
  • For the garlic sprinkles:
  • 200 ml sunflower oil
  • 6 cloves of garlic, clean and thinly sliced

Preparation method

Step 1

Marinate the pork for at least 12 hours in a mixture of garlic, coriander powder, sunflower oil, soy sauce manis, brown sugar and lemon juice. Then thread the meat onto soaked skewers.

Step 2

Put the potatoes in a pan with plenty of water. Put the pan on the heat and bring the water to a boil. Then boil the potatoes for 8-10 minutes until tender. During the last 2 minutes, add the frozen peas and cook them briefly. Drain everything and leave the potatoes and peas to cool.

Step 3

Meanwhile, the garlic sprinkles can be made. Pour the sunflower oil into a small saucepan and to this add the garlic slices. Slowly heat the garlic oil over low to medium heat, stirring frequently. Meanwhile, prepare a bowl, strainer and kitchen paper. When the garlic starts to colour lightly and stop fizzing, it is ready. (This will take at least 8 to 10 minutes). Pour the oil through the sieve. Let the garlic slices cool and drain on kitchen paper. The garlic becomes bitter if it is fried too far into golden brown. The cooled garlic sprigs can be kept for a week in a sealable container.
The (garlic) oil that remains is fine for frying or wok cooking.

Step 4

Make the spicy potato salad once the boiled potatoes have cooled down. Grate the ginger and add it to the potatoes and peas. Add the shallot, red pepper, gherkin, yellow pepper, créme fraîche and mayonnaise. Mix everything well and season the salad with salt and any extra red pepper and ginger.

Step 5

Roast the satay babi on a charcoal BBQ for the tastiest results. Turn the satay regularly. This takes about 8 minutes. The satays can also be cooked in an oven or airfryer at 180°C or fried in a frying or grilling pan.

Step 6

Serve the satay with the spicy potato salad and sprinkle with some garlic sprinkles.