My mother learned this dish when we lived in Holland in the late ’50s. It was part of the rijstafel—an Indonesian take-out feast of many dishes—that my parents used to have delivered to the house. We used to watch wide-eyed as a flurry of delivery guys carried in dish after dish stacked in round metal containers. When we gather as a family on Christmas and other special days, we rarely have turkey or ham, but more often rice and curry or bami goreng, a noodle dish, with these satés as an appetizer. It is still the favorite family snack. The pork marinade is effortless to put together. While the meat absorbs the flavors, you can stir together the spicy peanut sauce. I tend to grill the satés, but my mother actually cooks these on an old waffle iron that has a smooth side, not unlike a panini grill.
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