| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless lamb, leg diced |
|
|
large |
|
|
for skewers |
| 1 |
|
Onion, grated |
| 2 |
|
Cloves garlic, crushed |
| 1/2 |
t |
Salt |
| 2 |
|
Red chillies |
| 1/2 |
t |
Dried shrimp paste |
| 1 |
T |
Tamarind liquid |
| 1 |
T |
Dark soy sauce |
| 2 |
T |
Fresh grated coconut |
| 2 |
T |
Coconut milk/cream |
| 2 |
T |
Dark soy sauce |
| 2 |
T |
Tamarind liquid |
| 1 |
|
Onion, roughly chopped |
| 2 |
|
Cloves garlic |
| 1 |
|
Chilli pepper |
| 1/2 |
t |
Ground black pepper |
| 1/2 |
t |
Dried shrimp paste |
| 2 |
T |
Peanut oil |
| 5 |
|
Coconut milk |
| 3 |
|
Curry leaves |
| 1 |
|
Lemon grass stalk |
| 2 |
t |
Brown sugar |
| 175 |
g |
Jasmine rice |
| 350 |
|
Water |
|
|
Oil for frying |
INSTRUCTIONS
Cut lamb into cubes large enough for skewers. Mix all the other
ingredients together. Add the meat to the marinade, cover and leave at
room temperature for around 2 hours - or 4 hours in the fridge. Thread
the meat on to skewers. Heat a griddle pan, season with salt and
pepper and cook. Spicy satay sauce: Place soy sauce, tamarind liquid,
onion and garlic into a food processor and blend until smooth. Add
the chilli, pepper and crushed shrimp paste. Heat the peanut oil in a
wok or frying pan and blend the mixtures stirring until it turns
brown. Add the coconut milk, curry leaves, lemon grass and sugar.
Stir, reduce the heat and simmer uncovered until the sauce thickens.
Rice cakes: Wash the rice and place into a saucepan. Add the water and
cover with a tight fitting lid. Bring to the boil, reduce heat and
simmer for 12-15 minutes. Remove the lid and fluff up the rice. Turn
out on to a lightly greased tray and press down. Leave to dry out
overnight or in a very low oven until completely dry and firm. Remove
from greased tray and break into pieces. Heat oil in a wok and fry the
rice cakes until they puff up. Do not brown too much. Drain and serve.
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