| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Indo |
Indonesian, Appetizers, Ceideburg 2 |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef sirloin |
| 1 |
c |
Indonesian kecap [This is a thick soy type sauce. S.C.] |
| 2 |
tb |
Vinegar |
| 2 |
tb |
Sugar |
| 1 |
|
Clove garlic, minced |
| 1 |
ts |
Ground coriander |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 1/2 |
|
Onion, grated |
| 1/2 |
ts |
Ground coriander |
| 1 |
tb |
Oil |
| 1 |
c |
Water |
| 1/4 |
c |
Peanut butter |
| 1 |
tb |
Indonesian kecap |
|
|
Salt |
|
|
Indonesian-style kebabs, called satay, make excellent appetizers. |
|
|
Grilling them over charcoal adds to their flavor. |
INSTRUCTIONS
KEBABS
PEANUT SAUCE
Slice beef in 3/4-inch-thick strips, then cut in 1-inch triangles.
Blend 1 cup kecap, vinegar, sugar, garlic, coriander, salt and white
pepper in bowl. Add beef and marinate for at least 24 hours, turning
occasionally.
Saute onion and coriander in oil until onion is tender. Add water and
bring to boil. Stir in peanut butter and 1 tablespoon kecap until
smooth. Season to taste with salt. Set aside.
Place beef triangles close together on skewers, using 4 per skewer.
Cook over hot coals, turning and basting frequently with marinade.
Spoon peanut sauce over satays or serve as dip.
Makes 6 servings.
Posted by Stephen Ceideberg; April 26 1991.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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