• 400g pork shoulder (thinly sliced)
  • 20 mini wooden satay sticks
  • 2 stalks lemongrass (only white section, thinly sliced)
  • 3 cloves garlic
  • 4 tbsp ABC Sweet Soy Sauce Kecap Manis
  • 4 tbsp fish sauce
  • 1 tbsp cooking oil
  • 1 sprig coriander leaves with roots
  • 1 tbsp ABC Original Chilli Sauce
  • Some sliced bird’s eye chillies
  • Wedge of lime, to serve


  1. Using a blender, blend lemongrass, garlic, 2 tbsp ABC Sweet Soy Sauce Kecap Manis, fish sauce, oil and coriander to make marinade.
  2. Add pork slices in and marinate for at least 2-4 hours.
  3. In a small bowl, combine remaining ABC Sweet Soy Sauce Kecap Manis, fish sauce, ABC Original Chilli Sauce and chilli to make dipping sauce.
  4. Thread pork onto satay sticks and set aside.
  5. Heat a BBQ grill or chargrill pan over high heat until hot. Reduce heat to medium and cook satay for 2 mins each side or until cooked through.
  6. Plate satays, serve with dipping sauce and wedge of lime.
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