Answer:
Chicken Satay
Indonesian Satay
SUBMITTED BY: Estherlita Santoso
"This is an original Indonesian satay. I convey it from a long way. Hope adjectives over the world, readers can soak up it."
Original recipe yield:
6 servings
PREP TIME 25 Min
COOK TIME 20 Min
READY IN 1 Hr
PHOTO BY: Stephanie M. US METRIC
SERVINGS About scale and conversions
INGREDIENTS
3 tablespoons soy sauce
3 tablespoons tomato sauce
1 tablespoon peanut oil
2 cloves garlic, peel and minced
1 pinch ground black pepper
1 pinch ground cumin
6 skinless, boneless chicken breast halves - cubed
1 tablespoon vegetable oil
1/4 cup minced onion
1 clove garlic, peel and minced
1 cup water
1/2 cup chunky peanut butter
2 tablespoons soy sauce
2 tablespoons white sugar
1 tablespoon lemon liquid
skewers
DIRECTIONS
In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate within the refrigerator for at least 15 minutes, but not overnight. This will generate the meat too dark.
Preheat the grill for illustrious heat.
Heat vegetable grease in a saucepan over milieu heat, and saute onion and garlic until insubstantially browned. Mix in hose, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from boil, mix in lemon liquid, and set aside.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers around 5 minutes per side, until chicken juices run clear. Serve beside the peanut sauce.
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Pork Satay:
Indonesian satay pork
Categories: Satay
Yield: 1 servings
1 cup Salted peanuts
2 tablespoon Ground coriander
1 teaspoon Crushed red pepper
1 cup Sliced onion
1/4 cup Lemon juice
2 tablespoon Brown sugar
1/4 cup Soy sauce
1/2 teaspoon Pepper
1/2 cup Melted butter
1/2 cup Bouillon
2 pounds Lean pork; cut surrounded by 1-inch cubes
Combine all ingredients, except butter, bouillon and pork surrounded by food processor and blend to a fine puree. Transfer to a saucepan and bring to a boil. Add melted butter and bouil- lon. Remove from steam and cool. Pour over pork and marinate at least 3 hours. Thread on skewers and broil slowly over charcoal, turning frequently. Cook 25 to 30 minutes. Serve next to rice and extra sauce. Serves 4. Per serving: 1011 Calories (kcal); 94g Total Fat; (80% calories from fat); 8g Protein; 45g Carbohydrate; 248mg Cholesterol; 5067mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1/2 Fruit; 18 1/2 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.
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Beef Satay
Ingredients & Directions
1 lb Beef flank steak
2 tb Extra virgin olive oil
1 Clove garlic, minced
Green onion tops
4 tb Soy sauce
1 tb Finely chopped onion
1 ts Packed feathery brown sugar
1/8 ts Curry powder
Fresh pineapple chunks Cucumber chunks Red bell pepper strips Peanut curry sauce
1/2 c Plain non-fat or low fat
-yogurt
2 tb Cream of coconut
2 tb Creamy peanut butter
1/4 ts Curry powder
1/4 ts Grated fresh ginger
Allow at lowest 3 hours to marinate the beef.
Initial preparation: Partially freeze beef flank steak to firm. Soak 12-10" bamboo skewers surrounded by water at most minuscule 10 minutes.
Combine all above ingredients except the beef and peanut curry sauce.
Cut steak slices diagonally against the particle into 1/8 inch thick slices. Place beef slices surrounded by the marinade you made earlier, place within refrigerator 3 to 4 hours. Turn occasionally.
Prepare peanut curry sauce as follows: plain non-fat or low fat yogurt, cream of coconut, creamy peanut butter, curry powder, and grated fresh ginger.
Remove beef from marinade, place meat, pineapple, cucumber chunks, green onion tops, and red bell pepper on skewers as desired.
Place the skewers with meat and other stuff on it, on the grill, it should hold medium hot coals. Stay close, this doesn't nick long. Turn occasionally and brush with the marinade sauce that you used more rapidly. Remove from fire when meat is done to your taste.
Push the meat, etc. from your skewer to your plate. Spoon peanut curry sauce over it, AND ENJOY!
Satay for six:
INGREDIENTS
3 tablespoons soy sauce
3 tablespoons tomato sauce
1 tablespoon peanut oil
2 cloves garlic, peel and minced
1 pinch ground black pepper
1 pinch ground cumin
6 skinless, boneless chicken breast halves - cubed
1 tablespoon vegetable oil
1/4 cup minced onion
1 clove garlic, peel and minced
1 cup water
1/2 cup chunky peanut butter
2 tablespoons soy sauce
2 tablespoons white sugar
1 tablespoon lemon liquid
skewers
DIRECTIONS
In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate within the refrigerator for at least 15 minutes, but not overnight. This will brand name the meat too dark.
Preheat the grill for large heat.
Heat vegetable grease in a saucepan over environment heat, and saute onion and garlic until weakly browned. Mix in hose, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from grill, mix in lemon liquid, and set aside.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers going on for 5 minutes per side, until chicken juices run clear. Serve next to the peanut sauce.
Barbecued Indonesian Pork Satay
Servings [Reset]
Keys : Meats Bbq Indonesian Indonesia Asian Oriental
Ingredients :
1lbPork loin, leg or shoulder, boneless, cut surrounded by 1/2" cubes
1/4cupBrown sugar
1/4cupWater
1/4cupSoy sauce
1 1/2tblDark molasses
1/8tspGround coriander
1/8tspBlack pepper
1/4cupOnion, minced
1xClove (small) garlic, minced
1tblGinger root, minced
2tblFresh lime juice
Wooden skewers
Method :
* In a small saucepan, combine brown sugar and marine; simmer until sugar dissolves. Increase heat; cook until a syrup forms. Add soysauce, molasses, coriander and pepper, simmer 4 minutes and cool.
* Combine mixture next to onion, garlic, gingerroot, lime juice and Pork. Cover and marinate surrounded by refrigerator 2 hours.
* Soak wooden skewers in hose down for 15 minutes. Thread Pork onto skewers.
* Barbecue or broil with low boil 8 to 10 minutes to medium doneness, basting occasionally next to marinade.
* Serving Ideas : Serve over rice
* NOTES :
Beef Satay
[Reset]
Keys : Bbq Barbecue Beef Meats Indonesian Indonesia Asian Oriental
Ingredients :
MARINADE:
1xgreen onion finely chopped
1/3cupketchup
1/4cuplight soy sauce
3tbldark brown sugar
3tblfresh lime juice
1tblpeanut grease
1tspgrated fresh ginger
1tspminced garlic
1/4tspcrushed red pepper flakes
OTHER INGREDIENTS:
1 1/2lbtop round or beef tenderloin
1/4cupcreamy peanut butter
Method :
* In a small bowl, whisk together the marinade ingredients with 1/4 cup hose. Cut the beef into 3/4 -inch cubes. Place the cubes in a voluminous resealable plastic bag and pour within the marinade. Press the air out of the pod and seal tightly. Refrigerate for 1 to 2 hours.
* Remove the meat from the rucksack, reserving marinade. Thread the meat onto skewers, leaving space between the cubes. Allow to stand at room warmth for 20-30 minutes before grilling.
* Grill the meat over direct, big heat until medium-rare, 3 to 5 minutes, turning once in the middle through grilling time. Pour the reserved marinade into a small saucepan. Bring to a boil over high bake, and boil for 1 full minute. Add the peanut butter, return to boil, and whisk until sauce thickens. Serve melt with beef skewers.
Coconut Lamb Satay (Sate Kambing)
Servings [Reset]
Keys : Meats Nuts Indonesian Indonesia Asian Oriental
Ingredients :
4x(800-gram) lamb leg chops
1smOnion
1xClove garlic,crushed
1tblTamarind sauce
1tblLight soy sauce
1tblVinegar
1tspSambal oelek (see recipe)
1/4cupDessicated coconut
2tblOil
1tspSesame grease
Method :
* 1. Remove fat and bones from lamb chops and cut into 2 cm cubes.
* 2. Combine lamb next to chopped onion,garlic,tamarind sauce,soy sauce,vinegar, sambal oelek and coconut. Marinate for 2 hours or refrigerate overnight.
* 3. Thread lamb onto sweekers, brush with combined oil and cook under a hot preheated grill for 3 minutes.
* Hint : Try this marinate beside beef,chicken or pork
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