Satay Pork Chowder

1 oz. salted butter

1 red onion, finely chopped

1 cup smooth peanut butter

2 garlic cloves, halved

5 oz. pork, diced

4 potatoes, peeled and diced

2 cups chicken bouillon

1 tsp. sambal oelek

1/2 cup rice wine

5 fl.oz. half and half cream

1 tbsp. cornstarch

2 tsp. water

1 tsp. salt

1 tsp. black pepper

ripe mango slices to garnish 

Fry onion and garlic in butter until softened, about 3 minutes. Put peanut butter and onion mixture in a blender. Blend until smooth.

Put satay mixture into a deep pan. Add pork pieces, potatoes, chicken bouillon, sambal oelek, rice wine, cream, salt and black pepper. Bring to a boil and cook for 15 minutes, stirring occasionally.

Meanwhile, combine cornstarch and water until smooth. Add cornstarch mixture to soup. Stir constantly until thickened. Serve hot with a light salad and naan bread. Garnish with mango slices.

Serves 4