Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenMarinades - Satay Sauce And Marinade
Famous Authors (View All Authors)
Marinades - Satay Sauce And Marinade Post by :ELJAY Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1384

Click below to download : Marinades - Satay Sauce And Marinade (Format : PDF)

Marinades - Satay Sauce And Marinade

2 teas. Red curry paste
4 cloves garlic, chopped
1 teaspoon ground turmeric
1/2 cup soy sauce
2 stalks lemongrass (tender part only)
2 Aus. Tabs. (8 teaspoons) palm sugar OR brown sugar

Satay Sauce:
2 Aus. Tabs. (8 teaspoons) tamarind pulp- buy at Asian or Pacific food sellers
4 Tabs. (3 fl. oz + 1 teaspoon) boiling water
2 cups shelled raw peanuts, dry roasted (OR 250 g crunchy peanut butter)
5 cloves garlic, chopped
5 fresh red chillies / chiles
150g (5oz) palm sugar/ brown sugar
2 cups coconut milk
salt to taste.

Marinade: Blend everything in food processor. Marinate meat for 1 hr or more(in fridge) before threading onto skewers (if using bamboo skewers, soak in water ~ 30 min- stops them burning).

Sauce: soak tamarind pulp in boiling water for 30 mins. Squeeze (use gloves for reasons of hygiene and 'cause the water may still be hot!) then pass through a food mill or coarse strainer. Reserve liquid. Discard pulp. Crush nuts (if using) in food processor.

Heat oil in wok or frying pan/skillet with a little oil and fry garlic until pale gold in colour. Add chillies, peanuts and sugar. Stir in tamarind water and coconut milk. Mix well and add salt to taste. Cook, stirring, until oil separates and floats to the top. Turn off heat and allow to cool. Spoon into a jar and refrigerate until needed.

To serve: Grill/ barbecue marinated meat on all sides. Spoon over satay sauce and serve extra at the table. Serve with rice and salad(s).

If you like this book please share to your friends :

Marinades - Shish Kabob Marinade Marinades - Shish Kabob Marinade

Marinades - Shish Kabob Marinade
1/4 cup veg. oil 1 teas. dry mustard 1 tables. brown sugar 2 teas. ground ginger 1 teas. garlic salt 1/4 teas. ground pepper Combine all ingredients in a small saucepan and simmer for five minutes. Let cool. Marinade meat or chicken for at least one hour in refrigerator. Skewer and use the rest for basting while grilling.

Marinades - Satay Marinade Marinades - Satay Marinade

Marinades - Satay Marinade
1 tbsp. hoisin sauce 1 to 2 tbsp. sambal or other chili sauce few drops hot chili oil Juice of 1 lime and 1 lemon 1 tbsp. rice wine vinegar 2 tsp. brown sugar few drops toasted sesame oil 1 tsp. oyster sauce (optional) 1 tbsp. finely minced ginger 2 tsp. fresh minced garlic Just combine all ingredients in a plastic bag or deep bowl and marinate beef 4 to 6 hours or overnight. Chicken, marinate 2 to 4 hours. Pork, marinate 4 to 6 hours or overnight.