Sateh

Recipe Ingredients

5 oz	142g	Skin-on chicken breast - cut 1/4" cubes
5 oz	142g	Veal tenderloin - cut 1/4" cubes
5 oz	142g	Pork tenderloin - cut 1/4" cubes
2		Garlic cloves - smashed
2 teaspoons	10ml	Curry powder
1 teaspoon	5ml	Coriander
1		Lemon - juiced
2 tablespoons	30ml	Ketjap
		= (spiced soy bean sauce)
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Onion - finely sliced (small)
		Clarified butter - as needed
		Katjuag Sauce
		Clarified butter - as needed
1		Onion - finely sliced (medium)
2		Garlic cloves - finely chopped
1 teaspoon	5ml	Kentjoer
		= (Indonesian ground spices)
1/2 teaspoon	2.5ml	Shrimp sauce
1 teaspoon	5ml	Brown sugar
		Salt - to taste
		Sambal Oelek - to taste
		= (very hot chili pickle)
1/2 cup	99g / 3.5oz	Peanut butter
1/2 cup	118ml	Coconut milk
1/2 cup	118ml	Water

Recipe Instructions

Preheat broiler. Place meats in a large bowl. Add garlic, curry powder, coriander, lemon juice, soy bean sauce, salt, and pepper. Add onion and pour marinade over meats. Soak for 1 hour.

Drain meat and dry with a paper towel. Skewer meat, alternating chicken, veal, and pork. Brush with clarified butter to keep moist. Broil for 6 minutes on one side, 4 minutes on the other, with pan 4 inches away from heat.

For Katjaug Sauce: Pour clarified butter into heated saucepan and add onion. Add garlic and fry. To this, add ground spices, shrimp sauce and brown sugar. Season with salt and chili pickle.

Increase heat and add peanut butter. Stir briskly. Reduce heat to low and add coconut milk and 1/2 cup water. Stir thoroughly and remove from heat. Add pan juices collected from skewers to sauce and serve in a sauceboat alongside meat.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0191) - from the - TV FOOD NETWORK

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