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Full Online Book HomeLearning KitchenPoultry - Mixed Satay
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Poultry - Mixed Satay Post by :choklitnmilk Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1465

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Poultry - Mixed Satay

250 g. chicken breast fillets, sliced (1/2 lb.)
250 g. piece beef fillet, sliced (1/2 lb.)
250 g. pork fillets, sliced (1/2 lb.)
2 cloves garlic, crushed
1/2 tsp. Ground coriander
1/4 tsp. Ground cumin
1/2 tsp. Curry powder
2 Tbsp. Oil
1 Tbsp. Brown sugar
1 Tbsp. Fish sauce
1/4 tsp. Sambal oelek (any oelek will work, it's really hot-hot chili paste)

Satay Sauce:
1 cup (120 g) peanuts
1 Tbsp. Oil
1 onion, finely chopped
2 cloves garlic, crushed
2 medium fresh red chillies, finely chopped
1 Tbsp. Finely chopped lemon grass*
1/2 tsp. Curry powder
1/4 tsp. Ground cumin
1/4 tsp. Chopped fresh coriander root (or use the stems of fresh cilantro)
1 Cup coconut milk (canned , not "cream" and not sweetened)
2 Tbsp. Brown sugar
2 tsp. Tamarind sauce (I used ketchup because I saw the substitution in a book somewhere)
2 tsp. Lime juice

Sweet and Sour Sauce:
1/4 Cup white vinegar
1/2 Cup sugar
1 1/2 Tbsp. Water
1/2 carrot finely chopped
1/4 small green cucumber, seeded, chopped really fine, little tiny bits

Satay skewers can be prepared a day ahead; sauces made 6 hours ahead.

Storage: Satay skewers, covered in fridge. Sauces, covered at room temperature.

Freeze: Uncooked skewers suitable.
Makes 30.



Thread chicken, beef and pork onto skewers (soak bamboo skewers in water for 1/2 hour), place in shallow dish.

Combine garlic, coriander, cumin, curry powder, oil, sugar, sauce and sambal oelek in bowl; pour over skewers. Cover, refrigerate skewers for at least 1 hour.

Grill skewers until tender, turning often; serve with sauces.(Or cook them under the broiler in the kitchen stove. About 4 minutes per side. Check for doneness.)

Satay Sauce: Blend or process nuts until crushed. Heat oil in wok, add onion, garlic, chillies, lemon grass, curry powder, cumin and coriander root, cook stirring until onion is soft. Add nuts and remaining ingredients, stir until heated through.

Sweet and Sour Sauce: Combine vinegar, sugar and wager in pan, stir until sugar is dissolved, bring to boil. Boil, uncovered for 3 minutes. Pour syrup over carrot and cucumber in serving bowl. Cool.

*Note: lemon grass can be found in oriental markets.
Tip: cut it into 2" lengths and keep in the freezer in a zip-loc bag. You can substitute using lemon zest
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Poultry - Chicken -  Mixed Satay Poultry - Chicken - Mixed Satay

Poultry - Chicken -  Mixed Satay
250 g. chicken breast fillets, sliced (1/2 lb.) 250 g. piece beef fillet, sliced (1/2 lb.) 250 g. pork fillets, sliced (1/2 lb.) 2 cloves garlic, crushed 1/2 tsp. Ground coriander 1/4 tsp. Ground cumin 1/2 tsp. Curry powder 2 Tbsp. Oil 1 Tbsp. Brown sugar 1 Tbsp. Fish sauce 1/4 tsp. Sambal oelek (any oelek will work, it's really hot-hot chili paste) Satay Sauce: 1 cup (120 g) peanuts 1 Tbsp. Oil 1 onion, finely chopped 2 cloves garlic, crushed 2 medium fresh red chillies, finely chopped 1 Tbsp. Finely chopped lemon grass* 1/2 tsp. Curry
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