Mushroom satay (satay het hom)
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Mushroom satay (satay het hom)
  Thai    Vegetarian    Vegan    Appetizers    Mushrooms  
Last updated 6/12/2012 1:02:24 AM. Recipe ID 25966. Report a problem with this recipe.
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      Title: Mushroom satay (satay het hom)
 Categories: Thai, Vegetarian, Vegan, Appetizers
      Yield: 3 servings
 
      8 oz Presoaked Chinese mushrooms

MMMMM------------------------THE MARINADE-----------------------------
      1 ts Finely chopped galangal
      1 ts Finely chopped lemon grass
      1 ts Kaffir lime leaf
           --(finely chopped)
      2    Coriander roots
      4 sm Garlic cloves
           -- coarsely chopped
    1/2 ts Curry powder
      1 tb Light soy sauce
      2 tb Sugar
      1 ts Powdered coriander seed
      1 ts Ground cumin
      1 ts Salt
      2 tb Oil
    1/2 c  Coconut milk

MMMMM----------------------THE PEANUT SAUCE---------------------------
      1 tb Oil
      1 tb Red curry paste
      1 c  Coconut milk
      2 tb Sugar
    1/4 ts Salt
      1 tb Lemon juice
      3 tb Ground roast peanuts
 
  Taking each mushroom as a rough circle cut towards centre in a spiral
  to make one long strip as if peeling an apple in one go.  Set aside.
  
  THE MARINADE: In a mortar pound together the galangal, lemon grass,
  lime leaf, coriander roots and garlic to form a paste.  Place this in
  a mixing bowl and stir in all the other ingredients, mixing well.
  Place all the mushroom strips in this marinade and leave for at least
  30 minutes.
  
  PEANUT SAUCE: In a wok or frying pan/skillet, heat the oil, add the
  curry paste and fry briefly until it blends with the oil.  Add the
  coconut milk, lower the heat and stir well until a rich red colour
  appears.  Add the remaining ingredients, stirring constantly until a
  thick sauce is formed, and set aside.
  
  Take the mushroom strips from the marinade and thread each one on to a
  satay stick.  Grill/broil until cooked through.  Serve with the peanut
  sauce and fresh cucumber pickle.  Little triangles of toast may also
  be served for those who wish to mop up more sauce.
  




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Recipe ID 25966 (Apr 03, 2005)

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