| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Vegetables |
Indo |
Meats |
2 |
Servings |
INGREDIENTS
| 2 |
|
Pork tenderloins, (1-pound) |
| 1/2 |
c |
Low-sodium chicken broth |
| 1/4 |
c |
Creamy peanut butter |
| 1/4 |
c |
Honey |
| 1/4 |
c |
Hoisin sauce |
| 2 |
tb |
Minced fresh cilantro |
| 2 |
tb |
Low-sodium soy sauce |
| 1 |
ts |
Dark sesame oil |
| 1/2 |
ts |
Crushed red pepper |
| 1 |
|
Clove garlic, minced |
| 1/4 |
c |
Water |
|
|
Vegetable cooking spray |
INSTRUCTIONS
Trim fat from pork; cut each tenderloin lengthwise into 12 equal strips.
Thread strips onto 24 (6-inch) skewers. Place kebabs in a shallow nonmetal
dish.
Combine broth and next 8 ingredients; stir well with a wire whisk.
Reserve 3/4 cup peanut butter mixture; set aside.
Add water to remaining peanut butter mixture; pour over kebabs, turning to
coat. Cover and refrigerate 30 minutes, turning occasionally.
Remove kebabs from marinade, reserving marinade. Coat grill rack with
cooking spray, and place on grill over medium-hot coals. Place kebabs on
rack; cook 6 minutes on each side or until done, basting occasionally with
reserved marinade. Yield: 2 dozen appetizers (serving size: 1 kebab and
1-1/2 teaspoons sauce).
Per serving: 694 Calories; 31g Fat (38% calories from fat); 59g Protein;
51g Carbohydrate; 152mg Cholesterol; 884mg Sodium
Serving Ideas : Serve kebabs with reserved 3/4 cup peanut butter sauce.
NOTES : Indonesians enjoy this favorite as a snack, appetizer, or main
dish. If using wooden skewers, soak them in water 30 minutes before
grilling.
Recipe by: Cooking Light, May 1994, page 147
Posted to MC-Recipe Digest V1 #432 by igor@digex.net on Jan 28, 1997.
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