| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Indo | Poultry | 8 | Servings |
INGREDIENTS
| 8 | Chicken breast fillets | |
| 2 | tb | Light soy sauce |
| 2 | ts | Lime juice |
| 2 | ts | Sesame oil |
| 100 | g | Roasted unsalted peanuts |
| 3 | Spring onions (shallots); chopped | |
| 2 | Cloves garlic | |
| 1 | ts | Curry powder |
| 1 | ts | Ground cumin |
| 1/2 | ts | Ground coriander |
| 1 | tb | Honey |
| 2 | ts | Light soy sauce |
| 1 | c | Water |
INSTRUCTIONS
PEANUT SAUCE Date: Sun, 23 Jun 1996 19:29:37 +0700 From: Jane <lmuiw@SERVER.INDO.NET.ID> Sate Ayam dengan Bumbu Kacang (Chicken Satays with Peanut Sauce) Exported from :Step-By-Step Indonesian Cooking 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 overmedium heat for 3 minutes or until sauce is reduced and thickened. 3.Cook chicken satays under 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. (30 gram = 1 oz, 250 gram = 8 oz, 500 gram = 1 lb) 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. EAT-L DIGEST 22 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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