200 g glutinous rice, rinse and soak for 3 - 5 hrs
Soak the bamboo skewers in water for at least 1 hr
1 pandan leaf, optional
½ kg pork loin
1 tsp coriander seeds
1½ tbsp palm sugar
4 coriander roots
2 cloves garlic
1 tsp white peppercorn
½ tsp chili flakes
2 tbsp oyster sauce
2 tbsp coconut milk
2 tsp corn starch
Spicy tamarind sauce:
2 tbsp tamarind paste
1½ tbsp fish sauce
20 g palm sugar
1 tsp chili flakes
1 pc shallot, thin sliced
1 sprig spring onion, sliced
1 tsp roasted rice
Dry roasting coriander seeds in a pan until fragrant
Ground the seeds together with palm sugar, coriander root, garlic and peppercorn into paste.
Mix the paste with chili flakes, oyster sauce and coconut milk.
Cut pork into pieces and pour in the marinade, add corn starch and mix well.
Leave in refrigerator for 6 hrs to overnight for better taste.
Thread the marinated pork onto skewers.
Heat grilled pan and grill them until well cook.
You can barbeque with charcoal instead of grilling.
Heat tamarind paste, fish sauce, palm sugar with 1 tablespoon water together.
Add chili flake, shallot, spring onion and roasted rice.
You can add fresh cabbage, fresh long beans and fresh sweet basil to be served together.