| 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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