| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
August 1992 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Teriyaki sauce |
| 4 |
|
Garlic cloves; minced |
| 3 |
tb |
Fresh lime juice |
| 2 1/2 |
tb |
Minced fresh ginger |
| 2 |
tb |
Brown sugar |
| 24 |
md |
Uncooked shrimp; peeled, deveined |
| 1 1/4 |
lb |
Boneless skinless chicken breasts; cut into |
|
|
; 1/2-inch-wide |
|
|
; strips |
| 1 1/4 |
lb |
Beef skirt steak; cut into 3×1/2-inch |
|
|
; strips, or filet |
|
|
; mignon, cut into 3 |
|
|
; x 1/2 x 1/4-inch |
|
|
; strips |
| 36 |
|
Bamboo skewers; soaked in water 30 |
|
|
; minutes (about) |
|
|
Banana leaves or ornamental kale |
|
|
Lime slices |
| 1 |
c |
Creamy peanut butter; (do not use |
|
|
; old-fashioned style |
|
|
; or freshly ground) |
| 1 |
cn |
Chicken broth; (14 1/2-ounce) |
| 1/4 |
c |
Fresh lime juice |
| 3 |
tb |
Brown sugar |
| 2 |
tb |
Plus 1 teaspoon soy sauce |
| 2 |
tb |
Chopped peeled fresh ginger |
| 1/2 |
ts |
Dried crushed red pepper |
|
|
Lime peel julienne |
|
|
Hibiscus or gardenia flowers; (optional) |
INSTRUCTIONS
FOR SATE
FOR PEANUT SAUCE
For sate: Combine first 5 ingredients in large glass baking dish, Stir
until sugar dissolves. Add shrimp, chicken and beef; stir to coat.
Cover; chill 30 minutes to 1 hour.
Remove shrimp, chicken and beef from marinade. Thread on separate
skewers, using about 3 shrimp per skewer and 2 beef or chicken pieces
per skewer. Place on platter. (Can be prepared 2 hours ahead. Cover
and chill.)
Prepare barbecue (medium-high heat) or preheat broiler. Grill skewered
meats until cooked through, about 3 minutes per side. Line large
platter with banana leaves. Place sauce in bowl in center of platter.
Surround with skewers. Garnish with lime and flowers, if desired, and
serve.
For peanut sauce:
Place peanut butter in heavy medium saucepan. Gradually mix in chicken
broth. Add all remaining ingredients except lime peel. Stir over
medium heat until smooth and thick, about 6 minutes. (Can be prepared
3 days ahead. Cover and refrigerate. Before serving, stir over medium
heat until hot, thinning with water if necessary.) Pour sauce into
bowl and garnish with lime peel. Makes about 3 cups.
Serves 8.
Bon Appetit August 1992
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