Frank's Recipes! Satay

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Satay

Every country or region has at least one dish that becomes symbolic. For SE Asia, symbolic foods would have to include satay. Popular in Malaysia, Singapore and Indonesia, it's a great treat when served hot from a charcoal grill. There are numerous ways of preparing this dish; the recipe below is only one of them.

Makes 4 servings

1 lb Beef, thinly sliced
1 lb Chicken, sliced
3 tablespoon Curry powder
1/2 tsp Ground chilies
2 Garlic clove, minced
2 Large onion, minced
4 tablespoon Lemon juice
1 tablespoon Honey

1 dozen Bamboo skewers

DIPPING SAUCE
1 cup Peanut butter
1 cup Thick coconut milk/cream
1 tablespoon Lemon juice
1/4 cup Soy sauce
1 tablespoon Worcestershire sauce
1/2 tsp Chili sauce
1/4 tsp Salt

Slice the meat into thin strips, no more than 1/4" thick and about 1/2" wide for both the beef and chicken. Combine the curry powder, chilies, garlic, onions, salt, lemon juice, and honey in a large bowl. Add the meat strips and toss well to marinate for about fifteen minutes. Thread meat strips onto bamboo skewers, 3 or 4 pieces per skewer. Arrange the finished skewers in a glass casserole; cover with the remaining marinade, and refrigerate while making the sauce. Brown under a broiler or grill the meat skewers. Serve with a peanut butter sauce for dipping (see below).

Sauce:
Blend all ingredients together well to make a smooth sauce. Keep refrigerated until needed, but warm before serving.