Path: utzoo!utgpu!news-server.csri.toronto.edu!mailrus!ncar!umigw!mthvax!aem From: rod%venera.isi.edu@usc.edu (Rodney Doyle Van Meter III) Newsgroups: rec.food.recipes Subject: MEAT: Satay Summary: another fine submission to rec.food.recipes Keywords: recipe meat Message-ID: <1990Aug2.005644.1040@mthvax.cs.miami.edu> Date: 1 Aug 90 21:26:57 GMT Sender: aem@mthvax.cs.miami.edu (a.e.mossberg) Reply-To: rod%venera.isi.edu@usc.edu (Rodney Doyle Van Meter III) Followup-To: rec.food.cooking Organization: Information Sciences Institute, Univ. of So. California Lines: 102 Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator) I have a (probably somewhat Americanized) recipe for satay, reprinted w/o permission: >From the Boise Statesman, 8/30/89 Satay is Malaysian or Thai for kabob, usually meat. Slice meat very thin (quarter inch strips), poultry in half-inch cubes. Marinate all day in the refrigerator. Keep the dipping sauce separate, but refrigerated as well. Skewer the meat, grill it, then serve with the dipping sauce on the side. Satay Marinade 1 small onion, grated 1 clove garlic, minced 1/2 teaspoon ground, or 1 tablespoon chopped, fresh coriander 1/2 teaspoon ground cumin or curry powder 1 tablespoon chopped fresh ginger pinch ground turmeric (optional) 1/4 teaspoon cayenne pepper or red pepper flakes, or several dashes hot pepper sauce 3/4 cup coconut milk 2 tablespoons molasses or honey 1/4 cup low-sodium soy sauce 1/2 cup smooth peanut butter, preferably natural style juice of one lime Mix all ingredients in saucepan. Heat gently until peanut butter melts. Cool; pour over meat strips. Marinate at least two hours. Thread meat in a spiral around skewers that have been soaked in water. Grill over low fire. While skewers are grilling, simmer remaining marinade five minutes, adding water or coconut milk if necessary. Brush over satays just before serving. Spices should be adjusted upward to your personal taste. Satay Dipping Sauce 1 cup plain low-fat or regular yogurt, or half yogurt and half sour cream Garlic powder to taste, or garlic oil from one capsule, or several drops freshly pressed garlic oil 2 tablespoons creamy peanut butter, preferably natural style 2-3 dashes liquid hot pepper seasoning 1/4 teaspoon curry powder juice of one half lime Combine all ingredients; refrigerate to blend flavors. Chopped fresh coriander or parsley may be added for color. This is probably enough dipping sauce for three or four pounds of meat. Rod's marinade I used Patak's brand Madras curry paste, medium hot (bought in an Indian spice store). The guideline on the jar was 1.5 tablespoons per pound of meat. I went a little lighter than that, about 2 tablespoons for about two pounds of chicken. A generous amount of sherry followed, then some light soy and red wine vinegar. Then I pressed a couple of cloves of garlic in, and grated most of a small brown onion and added it. I used only a couple of tablespoons of melted peanut butter (chunky Peter Pan was all we had), sprinkled on some dry mint, and squeezed in the juice of a whole lime. That's it! This is busy enough that I would make most modifications by deletion or proportion changes rather than additions. Perhaps add some chili garlic paste or Tabasco sauce for heat; this was distinctly medium. I'm inclined to make the meat very hot and keep the dipping sauce cool. More soy sauce and ginger in the marinade might be nice, and the molasses or honey might have added as nice glaze. For the dipping sauce, I think I'd shift the proportions a little more toward 50/50 between the yogurt and peanut butter, and keep the peanuts to a minimum in the marinade. Sources of sodium: peanut butter soy sauce curry paste (lightly salted) sources of fat: meat peanut butter yogurt curry paste (vegetable oil, rapeseed, is main ingredient) These can be controlled for content without adversely affecting the dish: use lean meat (white meat from birds, for instance) and nonfat yogurt, keeping the unsalted peanut butter and low-sodium soy to a minimum. The curry paste shouldn't be a problem for anyone whose diet includes meat at all. Oriental Salad Slice unpeeled cucumber, large unpeeled red radishes, and peeled daikon radish paper thin. Cut matchsticks of inner celery ribs and scallions, both white and green parts. Cover vegetables with cold water. Add several tablespoons white or rice vinegar and a teaspoon of sugar to the water. Refrigerate several hours. Drain and arrange vegetables on a small plate. [My understanding is that soaking the vegies like this tends to leach out the vitamins. I'd keep the liquid to a minimum. This salad is supposed to go nicely with the satay.]