| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Indo |
Beef, Indonesian |
4 |
Servings |
INGREDIENTS
|
|
————sate———— |
| 2 |
lb |
Beef; thinly sliced |
| 3 |
tb |
Curry powder |
| 1/2 |
ts |
Ground chilies |
| 2 |
|
Garlic clove; minced |
| 2 |
|
Onion, large; minced |
| 4 |
tb |
Lemon juice |
| 1 |
tb |
Honey –peanut dipping sauce—- |
| 1 |
c |
Peanut butter |
| 1 |
c |
Coconut cream |
| 1 |
tb |
Lemon juice |
| 1/4 |
c |
Soy sauce |
| 1 |
tb |
Worcester sauce |
| 2 |
x |
Tabasco sauce; dash |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Slice the meat into thin strips, no more than 1/4" thick and about 1" wide.
Make strips paper-thin if possible. Mix curry powder, chilies, garlic,
onions, salt, lemon juice, and honey in a large bowl. Add the meat strips
and toss well to cover with the marinade. Thread meat strips on bamboo
skewers, 3 or 4 pieces per skewer. Make sure that plenty of onion and
garlic bits cling to the meat. Arrange skewers of meat in a dish, cover
with any remaining marinade, and refrigerate while making the sauce. Brown
or grill the meat skewers and serve with the warmed peanut butter sauce for
dipping. Sauce: Blend all ingredients together well to make a smooth sauce.
Keep refrigerated, but warm before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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