(INGREDIENTS) (4 servings)

• To prepare:
  • 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 chilli flakes
  • 2 tbsp oyster sauce
  • 2 tbsp coconut milk
  • 2 tsp cornstarch
• Spicy tamarind sauce:
  • 2 tbsp tamarind paste
  • 1½ tbsp fish sauce
  • 20 g palm sugar
  • 1 tsp chilli flakes
  • 1 pc shallot, thin sliced
  • 1 sprig spring onion, sliced
  • 1 tsp roasted rice

(INSTRUCTIONS)

• Prepare the marinade
  • 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 chilli flakes, oyster sauce and coconut milk.
• Marinate the pork
  • Cut pork into pieces and pour in the marinade, add cornstarch and mix well.
  • Leave in the refrigerator for 6 hrs overnight for better taste.
• Skewer and grill the pork
  • Thread the marinated pork onto skewers.
  • Heat the grilled pan and grill them until well cooked.
• You can barbecue with charcoal instead of grilling.
  
• Prepare sticky rice
  • Put the pre-soaked glutinous rice on cheesecloth with one pandan leaf (Optional), heat in the steamer for 25 minutes.
• Prepare spicy tamarind sauce
  • Heat tamarind paste, fish sauce, and palm sugar with 1 tablespoon of water together.
  • Add chilli flake, shallot, spring onion and roasted rice.
  • Serve pork skewers with sticky rice and sauce.