Recipe - Chicken Satays Wpeanut Sauce (Sate Ayam

8 Chicken breast fillets
2 tablespoon Light soy sauce
2 teaspoon Lime juice
2 teaspoon Sesame oil

PEANUT SAUCE
100 g Roasted unsalted peanuts
3 Spring onions (shallots);
chopped
2 Cloves garlic
1 teaspoon Curry powder
1 teaspoon Ground cumin
One half teaspoon Ground coriander
1 tablespoon Honey
2 teaspoon Light soy sauce
1 cup Water

Date: Sun, 23 Jun 1996 19:29:37 +0700

From: Jane lmuiw@SERVER.INDO.NET.ID

Sate Ayam dengan Bumbu Kacang (Chicken Satays with Peanut Sauce) Exported
from :StepByStep Indonesian Cooking 1.Cut chicken fillets into long
thin strips, thread onto 32 skewers in a weaving fashion. 2.To make Peanut
Sauce : Combine peanuts in a food processor with spring onions, garlic,
curry powder, cumin, coriander, honey, soy sauce and water, blend until
smooth. Pour into a pan, stir overmedium heat for 3 minutes or until sauce
is reduced and thickened. 3.Cook chicken satays under preheated grill for
3 minutes on each side or until just cooked. During cooking, brush satays
with combined soy sauce, lime juice and sesame oil. Serve immediately with
hot Peanut sauce. Note
: Peanut sauce may be made up a day in advance and stored in the
refrigerator.Reheat over a low heat. (30 gram = 1 oz, 250 gram = 8 oz, 500
gram = 1 lb) Hint
: If using wooden skewers, soak them in water for at least 10 minutes
before using to prevent the skewers burning during cooking. ** Coriander:
Indonesians use only the seed of the coriander plant, not the leaves or
roots. ** Cumin : an aromatic spice with a pungent flavour. Seeds are
available whole or ground. ** Sesame oil : a strongly flavoured oil ,
used in small quantities.

EATL DIGEST 22 JUNE 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.