From amanda@gate.net Wed May 10 17:37:11 2000 Date: 9 May 2000 10:42:18 GMT From: Amanda Newsgroups: rec.food.recipes Subject: Indonesian Kebabs with Peanut Sauce Followup-To: rec.food.cooking Indonesian Kebabs with Peanut Sauce My wife and I have always liked food from the Far East and I always wanted to cook a chicken satay. I then came across a recipe in Madhur Jaffreys ''Far Eastern Cookery''. I modified it to our taste and decided to upload it. I do not think that cookery recipes are written in stone and that the ingredients should follow the exact quantities as laid down by the recipe. I rarely weigh, or measure anything and frequently add new ingredients to tried and trusted recipes. The results are sometimes regrettable, but never disastrous. So please try this recipe but use it as a guide, if you want more chillis add them, if you want less garlic use less. Whatever you do enjoy the cooking as much as the eating. 2 -24 hours before the meal is to be served. 2 cloves garlic 1 cubic inch peeled ginger 1 medium onion 2 Tbsp soy sauce 2 Tbsp lime or lemon juice 1 Tbsp ground coriander seed 1/2 tsp sugar 1 chilli pepper 1 lb cubed chicken and refrigerate. Two to twenty-four hours before the meal is to be served. Liquidise garlic, ginger, onion, soy sauce, lime or lemon juice, ground coriander seed, sugar and chilli pepper. Pour into a container. Add cubed chicken and refrigerate. Thread the chicken onto skewers and grill or barbecue until cooked through then place on a serving dish and cover with the following sauce. Spoon sauce over chicken add juice of 1 lime and serve with noodles or rice. Serves 2-3 people. Peanut Sauce 4 oz dry roasted peanuts 4 cloves garlic 1/2 small onion 1 red chilli pepper 1/2 tsp salt 2 tsp brown sugar black pepper 2 Tbsp groundnut (peanut) oil 1/2 pint water juice of 1 lime noodles or rice. Liquidise peanuts, garlic, onion,red chilli pepper, salt, brown sugar and black pepper. Then fry in groundnut oil for 2-3 minutes. Add water. Simmer for 20 minutes. Recipe and comments by Andy Harding -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.