Saté van varkenshaas met limoen

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  • strict warning: Declaration of views_handler_filter_boolean_operator::value_validate() should be compatible with views_handler_filter::value_validate($form, &$form_state) in /home/toprecep/public_html/sites/all/modules/views/handlers/views_handler_filter_boolean_operator.inc on line 159.
  • strict warning: Declaration of views_plugin_row::options_validate() should be compatible with views_plugin::options_validate(&$form, &$form_state) in /home/toprecep/public_html/sites/all/modules/views/plugins/views_plugin_row.inc on line 134.
  • strict warning: Declaration of views_plugin_row::options_submit() should be compatible with views_plugin::options_submit(&$form, &$form_state) in /home/toprecep/public_html/sites/all/modules/views/plugins/views_plugin_row.inc on line 134.
  • strict warning: Non-static method view::load() should not be called statically in /home/toprecep/public_html/sites/all/modules/views/views.module on line 906.

het sap van 4 limoenen
de geraspte schil van 2 limoenen
5 eetlepels ketjap manis
2-3 theelepels bruine suiker
1 theelepel gemberpoeder
1 geperst teentje knoflook
3 eetlepels olie
500 gr varkenshaas in kleine blokjes

Voor de pindasaus:
1 fijngesneden ui
2 geperste teentjes knoflook
2 eetlepels olie
2-3 eetlepels ketjap manis
1-2 theelepels sambal oelek
1-2 eetlepels limoensap
150 gr pindakaas
1-2 eetlepels donkerbruine basterdsuiker
± 20 houten satéstokjes

Vermeng voor de marinade het limoensap, de limoenrasp, de ketjap manis, de
basterdsuiker, het gemberpoeder, de knoflook en de olie en marineer de
blokjes vlees daarin minstens 2 uur.
Zet de stokjes 2 uur van tevoren in koud water, rijg het vlees aan de
stokjes en rooster het in 7-10 min bruin en gaar.

Pindasaus:
Bak de ui en de knoflook ± 5 minuten in de olie.
Roer de ketjap, de sambal, het limoensap, de pindakaas en de basterdsuiker
erdoor, verdun de saus met water tot de gewenste dikte en laat nog 1-2
minuten doorkoken.