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Prep time
20 minutes
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Cook time
20 minutes
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makes
12 to 14 skewers
Author Notes
Rica-rica is a sambal from Manado, North Sulawesi. The name translates to ‘chile’ in the local dialect and, to be expected, this spicy condiment has fiery intensity.
The spiciness is also attributed to the red ginger, distinctively colored, local to Manado, and smaller than your typical ginger. For this recipe, I have reduced the number of bird’s eye chiles, but you can add as many as 20 if you’re feeling adventurous. You can also try this dish using prawns, chicken, or fish fillets. —Petty Pandean-Elliott —Food52
Test Kitchen Notes
—Excerpted from The Indonesian Table © 2023 by Petty Pandean-Elliott. Photography © 2023 by Yuki Sugiura. Reproduced by permission of Phaidon. All rights reserved. —Food52
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Ingredients
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For the rica-rica:
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2
cloves garlic, coarsely chopped
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2
banana shallots, coarsely chopped
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2 to 3
red bird’s eye chiles
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2
large red chiles
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3/4 ounce
(20 grams) ginger, thinly sliced
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2 tablespoons
coconut oil or sunflower oil
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1
lime, juiced
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Salt, to taste
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For the satay:
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1 pound
plus 5 ounces (600 grams) pork tenderloin, cut into ¾-inch (2cm) cubes
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1/2 teaspoon
salt
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1
lime, juiced
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1 tablespoon
coconut oil
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To serve:
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Steamed rice
Directions
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Soak 14 long bamboo skewers in water for 1 hour.
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To make the rica-rica, combine all the ingredients, except the oil, lime, and salt, in a blender and blend to a fine paste. Set aside.
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Heat the oil in a frying pan over medium heat. Add the paste and sauté for 6 to 7 minutes. Season with lime juice and salt and sauté for another 2 minutes. Set aside.
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To make the satay, season the pork with salt, half of the rica-rica paste, and the lime juice. Mix well and set aside to marinate for 10 minutes.
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Preheat a charcoal barbecue or a griddled (grill) pan over high heat. Thread 4 pieces of pork onto each skewer. Grill the pork for 5 to 6 minutes, brushing it with marinade and turning often, until cooked through. Transfer the skewers to a plate.
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Serve as is or with the steamed rice and the remaining rica-rica.
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