Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.3 4.3bsd-beta 6/6/85; site decwrl.DEC.COM Path: utzoo!watmath!clyde!cbosgd!ihnp4!qantel!dual!decwrl!dec-rhea!dec-beta!hall From: hall@beta.DEC (DIGITAL DAN) Newsgroups: net.cooks Subject: Re: Satay Message-ID: <1366@decwrl.DEC.COM> Date: Tue, 25-Feb-86 10:52:06 EST Article-I.D.: decwrl.1366 Posted: Tue Feb 25 10:52:06 1986 Date-Received: Sun, 2-Mar-86 02:42:25 EST Sender: daemon@decwrl.DEC.COM Organization: Digital Equipment Corporation Lines: 88 >Does anyone out there in the net world have any recipe for satay? >Its an Indonesian food (meat on a stick like) > > Thanx, >-- >Joseph Judge I have an Indonesian version, but I prefer this Thai version: 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 buy it in cans (about a buck a can). Enjoy! -Dan Hall