Satay With Peanut Sauce Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
MARINADE
1 tbsp: Light brown sugar,
1 tbsp: Curry powder,
2 tbsp: Crunchy peanut butter,
1/2 cup: Soy sauce,
1/2 cup: Fresh lime juice,
2: Garlic cloves, minced or pressed
Crushed dried red chili, peppers
1 lbs: Beef, pork or chicken, very thinly sliced - cut in strips - 1/2" wide x 2" long
PEANUT SAUCE
2/3 cup: Crunchy peanut butter,
1 1/2 cup: Unsweetened coconut milk,
1/4 cup: Fresh lemon juice,
2 tbsp: Soy sauce,
2 tbsp: Brown sugar or molasses,
1 tsp: Grated fresh ginger root,
4: Garlic cloves, minced or pressed
Ground cayenne pepper,
1/4 cup: Homemade chicken stock,
1/4 cup: Heavy cream,
GARNISHES
Grated lime zest,
Fresh cilantro sprigs,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp