Recipe - Satay

KEBABS
1 pound Beef sirloin
1 cup Indonesian kecap [This is a
thick soy type sauce. S.C.]
2 tablespoon Vinegar
2 tablespoon Sugar
1 Clove garlic, minced
1 teaspoon Ground coriander
One half teaspoon Salt
One fourth teaspoon White pepper

PEANUT SAUCE
One half Onion, grated
One half teaspoon Ground coriander
1 tablespoon Oil
1 cup Water
One fourth cup Peanut butter
1 tablespoon Indonesian kecap
Salt
Indonesianstyle kebabs,
called satay, make
excellent appetizers.
Grilling them over charcoal
adds to their flavor.

Slice beef in 3/4inchthick strips, then cut in 1inch triangles.
Blend 1 cup kecap, vinegar, sugar, garlic, coriander, salt and white
pepper in bowl. Add beef and marinate for at least 24 hours, turning
occasionally.

Saute onion and coriander in oil until onion is tender. Add water and
bring to boil. Stir in peanut butter and 1 tablespoon kecap until
smooth. Season to taste with salt. Set aside.

Place beef triangles close together on skewers, using 4 per skewer.
Cook over hot coals, turning and basting frequently with marinade.
Spoon peanut sauce over satays or serve as dip.

Makes 6 servings.

Posted by Stephen Ceideberg; April 26 1991.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip