|Recipe Name:||Satay||Submitted by:||Administrator|
|Number of Servings:||6|
1 Pound(s) Beef sirloin
1 Cup(s) Indonesian kecap [This is a
thick soy type sauce.
2 Tablespoon(s) Vinegar
2 Tablespoon(s) Sugar
1 Clove garlic, minced
1 Teaspoon(s) Ground coriander
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) White pepper
1/2 Onion, grated
1 Tablespoon(s) Oil
1 Cup(s) Water
1/4 Cup(s) Peanut butter
1 Tablespoon(s) Indonesian kecap
called satay make
Grilling them over charcoal
adds to their flavor.
Slice beef in 3/4-inch-thick strips, then cut in 1-inch 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
Nutrition (calculated from recipe ingredients)
Calories From Fat: 80
Total Fat: 9.3g