| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Indo |
Ethnic, Chicken, 6 points, Tried |
8 |
servings |
INGREDIENTS
| 8 |
|
Boneless skinless chicken breasts; filleted |
| 2 |
tb |
Soy sauce |
| 2 |
ts |
Lime juice |
| 2/3 |
c |
Peanuts; dry-roasted unsalted |
| 3 |
|
Shallots; chopped |
| 2 |
|
Cloves garlic |
| 1 |
ts |
Curry powder |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Ground coriander |
| 1 |
tb |
Honey |
| 2 |
ts |
Soy sauce |
| 1 |
c |
Water |
INSTRUCTIONS
PEANUT SAUCE
1.Cut chicken fillets into long thin strips, thread onto 32 skewers
in a weaving fashion.
2.To make Peanut Sauce: Combine peanuts in a food processor with
spring onions, garlic, curry powder, cumin, coriander, honey, soy
sauce and water, blend until smooth. Pour into a pan, stir over
medium heat for 3 minutes or until sauce is reduced and thickened.
3.Cook chicken satays on preheated grill for 3 minutes on each side or
until just cooked. During cooking, brush satays with combined soy
sauce, lime juice and sesame oil. Serve immediately with hot Peanut
sauce.
Note : Peanut sauce may be made up a day in advance and stored in the
refrigerator.Reheat over a low heat. Hint
: If using wooden skewers, soak them in water for at least 10 minutes
before using to prevent the skewers burning during cooking.
** Coriander: Indonesians use only the seed of the coriander plant,
not the leaves or roots.
** Cumin : an aromatic spice with a pungent flavour. Seeds are
available whole or ground.
** Sesame oil: a strongly flavoured oil, used in small quantities.
Per serving: 282 Calories; 9g Fat (29% calories from fat); 42g
Protein; 7g Carbohydrate; 96mg Cholesterol; 393mg Sodium
NOTES : 6 WW points
Recipe by: Step-By-Step Indonesian Cooking
Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on
Oct 14, 1999, converted by MM_Buster v2.0l.
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