| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Asian |
Appetizers, Asian, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Finely chopped garlic |
| 1 |
ts |
Salt |
| 1/8 |
ts |
White pepper |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Dark molasses |
| 2 |
ts |
Fresh lime juice |
| 2 |
lb |
Boned; skinned chicken breasts or thighs, cut into 1" cubes |
| 2 |
tb |
Vegetable oil SAUCE) |
| 2 |
tb |
Vegetable oil |
| 1/4 |
c |
Finely chopped shallots or scallions; white part only |
| 1 |
ts |
Finely chopped garlic |
| 2 |
c |
Chicken stock; fresh or canned |
| 1/2 |
c |
Shelled Spanish peanuts; ground fine |
| 2 |
ts |
Soy sauce |
| 1 |
ts |
Dark molasses |
| 1 |
ts |
Lime juice |
| 1/4 |
ts |
Finely grated ginger root |
| 1/4 |
ts |
Finely chopped hot chilies; or cayenne, or to taste |
INSTRUCTIONS
KATJANG SAUCE; (SPICY PEANUT
Combine the garlic, salt and pepper in the bottom of a deep bowl and with
the back of a spoon mash them to a paste. Mix in the soy sauce, molasses
and lime juice. Add the chicken cubes and toss with a spoon until they are
evenly coated. Marinate in the refrigerator for 2 hours, stirring
occasionally. Remove the chicken from the marinade and thread it tightly, 4
or 5 pieces at a time, on small skewers (preferably Oriental wooden skewers
about 6 in.(15 cm) long. Brush the oil evenly over the chicken. Cook over
charcoal (traditional) or under the kitchen broiler for 5 to 10 minutes,
turning occasionally, until the chicken is crisp and brown. Serve at once,
with the meat still on the skewers, accompanied by katjang sauce presented
separately in a bowl. Serves 4.
Katjang Sauce (Spicy peanut sauce)
Heat the oil in a heavy skillet and cook the shallots (or scallions) and
garlic 3 to 4 minutes, until they are soft and transparent but not brown..
Add the chicken stock and bring to a boil over high heat. Add the ground
peanuts, soy sauce, molasses, lime juice, ginger, and chilies or cayenne.
Reduce the heat and simmer for 10 minutes, stirring occasionally. Allow to
cool slightly before serving.
NOTES : If you have been to Southeast Asia you have probably had satay
(also spelled sat.), and even if you managed to avoid eating it, you are
guaranteed to have smelled it cooking. Satay stands are on virtually every
street corner in Malaysia, Indonesia, Singapore, and who knows where else.
This recipe calls for chicken, but you can substitute beef, pork. or lamb.
We even saw turtle satay on a menu in Bali.
Recipe by: TheChef@wwrecipes.com
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
5, 1998
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