| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Seafood |
Thai |
Beef |
8 |
Servings |
INGREDIENTS
| 1 |
kg |
Beef fillet steak — |
|
|
Trimmed |
|
|
MARINADE |
| 1 |
c |
Coconut milk |
| 1 |
ts |
Turmeric |
| 1 |
ts |
Curry powder |
| 2 |
ts |
Nam pla (fish sauce) |
|
|
SAUCE |
| 2 |
tb |
Curry paste |
| 1 |
c |
Thick coconut milk |
| 3 |
tb |
Crunchy peanut butter |
INSTRUCTIONS
STEP ONE: PREPARE MEAT Cut beef fillet in slices, then cut slices into
thin strips and thread onto bamboo skewers.
STEP TWO: PREPARE MARINADE Mix marinade ingredients together, pour into
a shallow tray and place satays in marinade. Marinade for at least 2 hours,
turning from time to time so they are coated with the marinade on all
sides.
STEP THREE: TO MAKE SAUCE Fry curry paste in a frying pan for a few
minutes, add coconut cream and heat well. Add peanut butter and stir until
all ingredients are well combined.
STEP FOUR: TO COOK SATAYS Cook satays on barbecue, turning once. They
should only take a few minutes. Serve with sauce.
Recipe By : Vogue Cookbook 1989
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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