| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
| CATH'S SATAY - SOUTH-EAST ASIAN GRILLED MEAT | |
|
SATAY (South-East Asian grilled skewered meat): Party dish is from Singapore, Malaysia, Indonesia and Thailand. However, citizens claim that the dish originated from each of their respective countries. 1 1/2 lb. lean chicken, pork or beef, thinly sliced strips, about 3/8-inch (partially frozen meat is easier to slice) skewers, soaked overnight or at least an hour MARINADE AND DIPPING SAUCE: 1/4 cup soy sauce 1/4 cup creamy peanut butter (I use chunky for dipping sauce) 2 tsp. brown sugar 2 tbsp. lemon juice 1 clove garlic, minced 2 tsp. curry powder 1/2 tsp. chili powder (if extra spicy is desired) Blend soy sauce with peanut butter. Add all other ingredients; stir to blend well. Add meat, toss to coat all sides evenly. Cover and marinate overnight or at least a couple hours. Weave meat on skewers. Thinly sliced meat, skewered accordion style, cooks fast and easy. Coat meat with non-stick cooking spray once before grilling and once during grilling. Best to cook on outdoor grill but indoor grill or broiler works too. All Satay meat is cooked well done, even beef. Blend same ingredients for dipping sauce; cook on stove top, over low/medium heat, add coconut milk to desired dipping consistency; do not let sauce come to a full boil. I like using chunky peanut butter for the dipping sauce. Serve Satay with Ketupat (see recipe below), cucumbers and red onions. You can also fill pitas with cooked Satay meat, top with cilantro and dollop of yogurt. Serve with a fruit salad including pineapple, mandarin oranges and bananas. KETUPAT (Pressed Rice Cake): This pressed rice cake carbohydrate is to accompany and complete the Satay meal. This is different in texture than just steamed rice, and well worth the effort to make it. Ketupat is also served with cucumber (cut at 45° angle) and red onion (diced size to compliment cucumber) to dip in the peanut sauce and accent the flavor of the Satay. 2 cups uncooked rice, washed (small grain / “broken” rice, if available; or use “sticky”/Japanese/sushi rice; regular short grain rice works too) 3 1/2 cups water 2 pandan leaves (screwpine or pandanus) for fragrance Cook all in a rice cooker or on stove top. Press hot rice into oiled Pyrex dish. Press firmly with waxed paper. When cool put in refrigerator to totally set and dry out overnight. To serve, cut into squares, complimenting size of cucumbers and red onions. Garnish with cut cubes of red onion and cucumber. Submitted by: Catherine Wano | |
| Add review Share |
recipesSUPPORT THIS RECIPE BY SHARING | |||
| Print recipe: | Printer-friendly version | ||
| Link to recipe: | Copy | ||
| Email recipe to: | |||
recipe search| RECIPE PULSE |
| TRENDING NOW |