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Associate.com - Share Your Recipe!

Recipe Name: Sri Lankan Sates (sir Lanka) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 1/2 Pound(s) Chicken breasts, boneless
skinless
1 Tablespoon(s) sweet or hot paprika
2 Teaspoon(s) Ground coriander
1 Teaspoon(s) Salt
1 Teaspoon(s) Freshly ground black pepper
2 Cloves garlic, minced
3 Tablespoon(s) Vegetable oil
1 Onion, thinly sliced
1 Tablespoon(s) Minced Fresh Ginger
1 Teaspoon(s) Ground cumin
1/2 Teaspoon(s) Hot paprika or cayenne
Pepper
1/2 Teaspoon(s) Ground Turmeric
Salt and freshly ground
black popper to taste
1 Cup(s) Coconut milk, canned or
homemade
2 Teaspoon(s) Distilled white vinegar, OR
more to taste
Directions:
Rinse the chicken breasts under cold running water, then drain and
blot dry with paper towels. Cut the breasts lengthwise (with the
grain) into 2 1/2 inch long strips and place in a large bowl. Add the
paprika, coriander, salt, and pepper, and garlic rubbing into the meat
with your fingers. Stir in the oil to coat thoroughly, cover, and let
marinate, in the refrigerator, for 30 minutes or up to 6 hours (the
longer the better). Meanwhile, prepare the sauce. Meat the oil in a
medium-size saucepan over high heat. Add the onion, ginger, garlic,
cumin, coriander, 1/2 teaspoon paprika, the turmeric, and salt and
black pepper. Saute for 1 minute, stirring to coat the onion with the
seasonings. Reduce the heat to medium and cook the onion, stirring
occasionally, until very soft and a deep golden brown, 15 to 20
minutes. Stir in the coconut milk and 2 teaspoons vinegar. Simmer
until you have a thick, spoonable sauce, about 5 minutes. Taste for
seasoning, adding salt or vinegar as necessary; the mixture should be
highly seasoned. Remove from the heat and set aside. Preheat the
grill to high. Weave the chicken strips lengthwise onto the skewers.
When ready to cook, oil the grill grate. Arrange the sate's on the hot
grate and grill, turning with tongs, until lightly browned and cooked
through, 1 to 3 minutes per side (2 to 6 minutes in all). Transfer
the sate's to serving plates or a platter and spoon a little sauce
over each. Serve immediately. Makes 40 to 50 sates, enough to serve 6
as an appetizer; 4 as an entree ADVANCE PREPARATlON: 30 minutes to 6
hours for marinating the chicken SPECIAL EQUiPMENT: 40 to 50 short
bamboo skewers, soaked to, 1 hour in cold water to cover and drained
Busted by JoAnn Pellegrino 8/98 NOTES : This Sri Lankan version of
sate features a lively marinade of coriander and paprika. It comes
with an equally lively sauce, gilded with turmeric and enriched with
coconut milk. l like the bite provided by hot paprika, but sweet
paprika is easier on the taste buds. Recipe by: Barbecue! The Bible/S
Raichlen Posted to KitMailbox Digest by J Pellegrino
<gigimfg@ix.netcom.com> on Aug 31, 1998, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 607
Calories From Fat: 345
Total Fat: 39.6g
Cholesterol: 144.6mg
Sodium: 791.1mg
Potassium: 678.5mg
Carbohydrates: 8.1g
Fiber: 1.6g
Sugar: 1.7g
Protein: 54.9g


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