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Beef Satay with Peanut Sauce

Cuisine: Indonesian
Type: Chicken, Meat
Courses: Sauces
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlLight brown sugar
1 tablespoon 15mlCurry powder
2 tablespoons 30mlCrunchy peanut butter
1/2 cup 118mlSoy sauce
1/2 cup 118mlFresh lime juice
2   Garlic cloves - minced or pressed
  Crushed dried red chili - peppers
1 lb 454g / 16ozBeef - pork or chicken very thinly sliced 1/2" x 2" wide
  Peanut Sauce
2/3 cup 131g / 4.6ozCrunchy peanut butter
1 1/2 cups 355mlUnsweetened coconut milk
1/4 cup 59mlFresh lemon juice
2 tablespoons 30mlSoy sauce
2 tablespoons 30mlBrown sugar or molasses
1 teaspoon 5mlFresh ginger root - grated
4   Garlic - minced or pressed
  Ground cayenne pepper
1/4 cup 59mlHomemade chicken stock
1/4 cup 59mlHeavy cream
  Lime zest - grated
  Fresh cilantro sprigs

Recipe Instructions

MARINADE: Combine brown sugar, curry powder, peanut butter, soy sauce, lime juice, garlic and crushed chiles to taste in a shallow dish. Thread the meat pieces on water soaked bamboo skewers, weaving skewers in and out of meat lengthwise to create a serpentine design.

Place the skewers in the soy sauce mixture. Marinate at room temperature for at least 2 hours or in the refrigerator as long as overnight for a more intense flavor.

PEANUT SAUCE: Combine peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic and cayenne pepper to taste in a sauce pan over moderate heat and cook, stirring constantly, until the sauce is as thick as heavy cream, about 15 minutes. Transfer to a food processor or blender and puree briefly. Add chicken stock and cream; blend until smooth. Reserve. (This mixture may be made several hours ahead and refrigerated. Return to room temperature before serving.)

Prepare a charcoal fire in an open grill or preheat the broiler.

Grill the skewered meat, turning several times and basting with the marinade, over medium-hot coals (or under a broiler) until crispy on the outside but still moist inside, about 6 to 8 minutes. Sprinkle with lime zest and garnish with cilantro leaves.

Serve with the peanut sauce for dipping. Makes about 18 skewers; allow 2 per serving as an appetizer, 4 or more as a main coarse. For a main dish, serve with steamed rice, salad and grilled or steamed asparagus or other vegetable.

Bill Wight


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