Satay – sate – skewered meat

Ease : 1
Cost : 2
Spicy :
People : 8
  • Baking :
    VN:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)

    Ingredients :

    • 1 kg of meat (beef, chicken or mutton)
    • 6 tablespoons of sugar
    • 1 1/2 cups of peanut
    • 1 stalk lemongrass
    • 1 teaspoon of cumin
    • 1 teaspoon of salt
    • 2 large onions
    • 5 cloves of garlic
    • 1 cteaspoon of turmeric
    • 2 chopped cilantro
    • 30 g of fresh ginger
    • 1/4 cup of vegetable oil
    • 1/4 cup of water

    for the sauce:

    • 680 g of peanuts
    • 5 cloves of garlic
    • 2 stalks lemongrass
    • 1/2 cup of sesame seeds
    • 2 tablespoons of chopped red pepper
    • 1 tablespoon of shrimp paste, dry
    • 2 large onions
    • 85 g of tamarind paste
    • 1/2 cup of powdered sugar
    • 1 piece of ginger
    • 4 teaspoons of salt
    • 6 cups of milk coconut

    Preparation :
    Finely chop the garlic, onions, peanuts, lemongrass and ginger and reserve.

    Cut meat into cubes and place in a bowl and finely chopped ingredients. Add salt, sugar, cumin, turmeric, coriander, water and mix.

    Marinate for at least 4 hours, then put the meat on skewers, cook the skewers ona grill or oven.

    For the sauce:
    Chop the onions, garlic and ginger. Dry toast the seeds of peanuts in a pan,remove the skins and grind finely.

    Saute shrimp paste over medium heat for a few minutes, add onion and garlic to skillet, cook the onions until they become white.

    Add lemongrass, ginger, chilli, peanuts, sesame seeds, coconut milk, sugar, salt and tamarind paste and cook until the sauce thickens.

    Serve skewers and sauce with vegetables or rice.

    Tips : It is served with sliced ​​cucumber, cubes of compacted rice, raw onions and the famous satay sauce.

    Anecdotes : Following colonization of Indonesia by the Netherlands, this dish is now extremely common in fast food establishments Dutch, the satay sauce is regularly used as an accompaniment to fried.

    Chinese Fondue
    The fondue has the advantage of being low in calories. It is native to northern China.
    Emadatse - stew chili and cheese
    Emadatse is a stew of chili and cheese, this is the national dish of Bhutan.
    San bei ji - three cup of chicken
    San bei ji is a dish of ginger chicken with his sauce is a dish of Chinese origin wide spread in Tai...
    Pittu - coconut round
    In sri lanka, the pittu are coconut round who's eaten with curry dishes or coconut milk.
    Bobor sach moan - chicken soup
    The Cambodian Bobor is a dish that it eats breakfast or lunch as small as desired.
    Chicken rice
    Chicken rice is the rice dish with chicken from China, it is also famous in Thailand, Malaysia or Si...
    Peking duck
    The Peking duck is as its name suggests originally from China. This dish is very famous and known wo...
    Butaniku no shôgayaki – grilled pork with g...
    Butaniku no shôgayaki is a grilled pork with ginger and it is the second popular dish in Japan afte...
    Chet glay hin - Chicken Curry
    Chet glay hin is the chicken curry is a dish that we just Burma, or the Indian influence is present,...
    Shabu-shabu - Japanese fondue
    Shabu-shabu is a Japanese fondue of Chinese origin, this is a recipe Peking rehabilitated using thin...

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

    :wink: :-| :-x :twisted: :) 8-O :( :roll: :-P :oops: :-o :mrgreen: :lol: :idea: :-D :evil: :cry: 8) :arrow: :-? :?: :!: