{"id":628,"date":"2017-07-15T08:06:36","date_gmt":"2017-07-15T14:06:36","guid":{"rendered":"http:\/\/olivereats.ca\/?p=628"},"modified":"2017-07-15T08:11:23","modified_gmt":"2017-07-15T14:11:23","slug":"indonesian-sate","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2017\/07\/15\/indonesian-sate\/","title":{"rendered":"Indonesian Sate&#8217;"},"content":{"rendered":"<p>Needs to marinate overnight but worth the effort!<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">1 1\/2 lbs pork tenderloin<\/li>\n<li class=\"ingredient\">1\/4 c butter<\/li>\n<li class=\"ingredient\">1 tbsp lemon juice<\/li>\n<li class=\"ingredient\">grated lemon rind<\/li>\n<li class=\"ingredient\">1\/2 tsp Tobasco sauce (hot sauce)<\/li>\n<li class=\"ingredient\">3 tbsp grated white \/ yellow onion<\/li>\n<li class=\"ingredient\">3 tsps brown sugar<\/li>\n<li class=\"ingredient\">1 tsp coriander<\/li>\n<li class=\"ingredient\">1\/2 tsp cumin<\/li>\n<li class=\"ingredient\">1\/4 tsp grated ginger<\/li>\n<li class=\"ingredient\">1 clove garlic, crushed<\/li>\n<li class=\"ingredient\">1\/2 c indonesian sweet soy sauce (Conimex or Ketjap brand names, can substitute Kikoman Teriyaki sauce in a pinch)<\/li>\n<li class=\"ingredient\">salt and pepper to taste (don&#8217;t over salt)<\/li>\n<li class=\"ingredient\">wooden skewers<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol class=\"instructions\">\n<li class=\"instruction\">Day before you want to serve, trim pork tenderloin of fat and cut into 3\/4&#8243; cubes. Put into a large bowl.<\/li>\n<li class=\"instruction\">In a saucepan melt butter.<\/li>\n<li class=\"instruction\">Add remaining ingredients to saucepan and simmer 5 min.\u00a0 Cool for a few minutes.<\/li>\n<li class=\"instruction\">Pour sauce over meat, cover, leave overnight in the fridge. Turn the meat occasionally.\u00a0 Butter will congeal but that&#8217;s fine.<\/li>\n<li class=\"instruction\">When ready to serve, put skewers in water for 15 min.<\/li>\n<li class=\"instruction\">Remove meat from marinade (reserve the marinade) and put pieces on skewers.<\/li>\n<li class=\"instruction\">Heat the remaining marinade in a saucepan and let it reduce while you cook the meat.<\/li>\n<li class=\"instruction\">Grill the meat on the BBQ for 15 min on low &#8211; med heat.\u00a0 Don&#8217;t overcook otherwise meat becomes dry and tough.<\/li>\n<li class=\"instruction\">Serve meat and marinade sauce with rice.\u00a0 Serves 6 and leftovers (if any) are great the next day.<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to <a href=\"http:\/\/website.com\">ENJOY &#8211; The Best of Bridge <\/a>for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Needs to marinate overnight but worth the effort!<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[15],"tags":[],"class_list":["post-628","post","type-post","status-publish","format-standard","hentry","category-pork"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-a8","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/628"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=628"}],"version-history":[{"count":3,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/628\/revisions"}],"predecessor-version":[{"id":631,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/628\/revisions\/631"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=628"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=628"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=628"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}