Satay with peanut sauce
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Satay with peanut sauce
  Peanut    Rice    Sauces  
Last updated 6/12/2012 1:21:29 AM. Recipe ID 53712. Report a problem with this recipe.
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      Title: Satay with peanut sauce
 Categories: Main dish, Oriental, Rice
      Yield: 1 Batch
 
MMMMM--------------------------MARINADE-------------------------------
      1 tb Light brown sugar
      1 tb Curry powder
      2 tb Crunchy peanut butter
    1/2 c  Soy sauce
    1/2 c  Fresh lime juice
      2    Garlic cloves
           -- minced or pressed
           Crushed dried red chili
           -- peppers
      1 lb Beef, pork or chicken
           -- very thinly sliced
           -- cut in strips
           -- 1/2" wide x 2" long

MMMMM------------------------PEANUT SAUCE-----------------------------
    2/3 c  Crunchy peanut butter
  1 1/2 c  Unsweetened coconut milk
    1/4 c  Fresh lemon juice
      2 tb Soy sauce
      2 tb Brown sugar or molasses
      1 ts Grated fresh ginger root
      4    Garlic cloves
           -- minced or pressed
           Ground cayenne pepper
    1/4 c  Homemade chicken stock
    1/4 c  Heavy cream

MMMMM-------------------------GARNISHES------------------------------
           Grated lime zest
           Fresh cilantro sprigs
 
  MARINADE: Combine brown sugar, curry powder, peanut butter, soy
  sauce, lime juice, garlic and crushed chiles to taste in a shallow
  dish. Thread the meat pieces on water soaked bamboo skewers, weaving
  skewers in and out of meat lengthwise to create a serpentine design.
  Place the skewers in the soy sauce mixture. Marinate at room
  temperature for at least 2 hours or in the refrigerator as long as
  overnight for a more intense flavor. PEANUT SAUCE: Combine peanut
  butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger,
  garlic and cayenne pepper to taste in a sauce pan over moderate heat
  and cook, stirring constantly, until the sauce is as thick as heavy
  cream, about 15 minutes. Transfer to a food processor or blender and
  puree briefly. Add chicken stock and cream; blend until smooth.
  Reserve. (This mixture may be made several hours ahead and
  refrigerated. Return to room temperature before serving.) Prepare a
  moderate charcoal fire in an open grill or preheat the broiler. Cook
  the skewered meat, turning several times and basting with the
  marinade, over medium-hot coals (or under a broiler) until crispy on
  the outside but still moist inside, about 6 to 8 minutes. Sprinkle
  with lime zest and garnish with cilantro leaves. Serve with the
  peanut sauce for dipping. Makes about 18 skewers; allow 2 per serving
  as an appetizer, 4 or more as a main coarse. For a main dish, serve
  with steamed rice, salad and grilled or steamed asparagus or other
  vegetable.
 




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Recipe ID 53712 (Apr 03, 2005)

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