Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/5/84; site oucs.UUCP Path: utzoo!watmath!clyde!cbosgd!oucs!joe From: joe@oucs.UUCP (Joseph Judge) Newsgroups: net.cooks Subject: Satay Message-ID: <111@oucs.UUCP> Date: Thu, 27-Feb-86 14:10:44 EST Article-I.D.: oucs.111 Posted: Thu Feb 27 14:10:44 1986 Date-Received: Fri, 28-Feb-86 22:43:07 EST References: <75@oucs.UUCP> <1120@rlvd.UUCP> Distribution: net Organization: Ohio University, Athens Lines: 135 > In article <75@oucs.UUCP> joe@oucs.UUCP writes: And here joe@oucs.UUCP (that's me) writes again: I requested a recipe for satay and sure enough I got two. You people are fast at the responses. Thank you very much for the recipes. Here is the first recipe I received from David Sassoon. (Thanks David!): (The second will be attached to the end of this first recipe) ---------------- CUT HERE -- recipe #1 Satay --------------------------------- Satay- The most important think here is to use appropiate lamb, or flank steak (or pork) for it (ask your butcher). You need a thick, slightly sweet version of fsoy sauce often refered to as soy catsup (try a Oriental market for this). Mix one part soy sauce (catsup) 1-2 cups one part peanut oil (1-2 cups) ~1-3 table spoons of peanut butter (mix in thouroughly) 1 teaspoon sugar 1/3 cup apple juice or sweet fruit juice could also add in crushed garlic Allow meat to marinate for at least 3 hours Meat should already be cut into strips or cubes Bar-B-Q is preferable or broil and baste Hope this works out! ---------------- CUT HERE -- recipe #2 Satay + a Thai recipe ----------------- This is the other satay recipe. At the end was attached a Thai recipe. A nice plus! This is from Dan Hall (DIGITAL DAN) Thanks to you, too! SATE or SATAY Serves 6 -------------------------------------------------------------------------------- 1 pound beef, pork or chicken, very thinly sliced and cut into strips 1/2" wide x 2" long MARINADE 2 cloves garlic, smashed and chopped 1/2 onion, chopped 1 tablespoon palm or brown sugar Juice of 1 lime 1 tablespoon fish sauce 1/2 teaspoon tamarind pulp, dissolved in 2 tablespoons hot water 1 tablespoon vegetable oil SAUCE 8 tablespoons crunchy peanut butter 1 onion, finely chopped 1 cup thick coconut milk 1 tablespoon palm or brown sugar 1 teaspoon red chilli powder 1 stalk lemon grass, finely chopped 1 tablespoon fish sauce 1 tablespoon dark, sweet soy sauce Place all the marinade ingredients in a food processor or blender and process or blend till smooth. Thread the meat strips like a ribbon on 12" wooden skewers, 3 or 4 to each stick, and place in a large, shallow dish. Pour the marinade over the satay and let stand for 30 to 60 minutes, rotating each stick occasionally. If cooking over charcoal, light the coals and let them come to temperature. If using a broiler, turn it on and let it come to a full heat for at least 10 minutes before you start to grill or broil. The satay should be grilled, barbecued or broiled near high heat. In a saucepan, combine all the sauce ingredients and bring to a boil, stirring. Remove from heat and pour into small bowls for accompaniment. Remove the satay from the marinade and cook fiercely and quickly. (The cooking time will vary with the type and density of meat used, the amount of heat and proximity thereto, but should never exceed a total of 5 minutes for all sides.) Serve with the sauce, and side bowls of Taeng Kwa Brio Wan. -------------------------------------------------------------------------------- TAENG KWA BRIO WAN (Sweet and sour fresh cucumber) 2 large cucumbers, peeled, halved lengthwise and sliced thinly 1 small red onion, peeled, halved and sliced thinly 1/2 teaspoon dried red chilli flakes 4 tablespoons granulated sugar 1/2 cup water 5 tablespoons white vinegar 1/2 teaspoon salt Place the cucumber, onion and chilli flakes in a mixing bowl. In a small saucepan, over low heat, dissolve the sugar in the water. Remove from heat and stir in the vinegar and salt. Pour this mixture over the vegetables in the bowl. Stir and refrigerate until served. Serves 6 to 8 from "The Original Thai Cookbook" by Jennifer Brennan, GD/PERIGEE BOOKS, SBN 399-51033-8 Note: You can get the fish sauce, lemon grass, coconut milk and tamarind pulp at an Asian food store. I prefer tamarind concentrate over the pulp and water deal cause it's easier. I also used to make coconut milk but it's much more convenient to but it in cans (about a buck a can). Enjoy! Standard food disclaimer: I have not tried these yet so eat at your own risk (you might like them and give up all other foods!) These recipes were sent to me (i.e. I didn't write them, I am merely posting them!) Me: Joseph Judge 414 Morton Hall Ohio University Athens, Ohio 45701 {amc1,bgsuvax,cbdkc1,cbosgd,cuuxb,osu-eddie}!oucs!joe "Plus ca change, Plus c'est la meme chose, The more that things change, The more they stay the same" - Rush -- Joseph Judge 414 Morton Hall Ohio University Athens, Ohio 45701 {amc1,bgsuvax,cbdkc1,cbosgd,cuuxb,osu-eddie}!oucs!joe