Chicken: Mixed Satay

posted by bill 02-17-100 8:44 PM

Mixed Satay
(Australian Women's Weekly)

250 g. chicken breast fillets, sliced (1/2 lb.)
250 g. piece beef fillet, sliced (1/2 lb.)
250 g. pork fillets, sliced (1/2 lb.)
2 cloves garlic, crushed
1/2 tsp. Ground coriander
1/4 tsp. Ground cumin
1/2 tsp. Curry powder
2 Tbsp. Oil
1 Tbsp. Brown sugar
1 Tbsp. Fish sauce
1/4 tsp. Sambal oelek (any oelek will work, it's really hot-hot chili paste)

Satay Sauce:
1 cup (120 g) peanuts
1 Tbsp. Oil
1 onion, finely chopped
2 cloves garlic, crushed
2 medium fresh red chillies, finely chopped
1 Tbsp. Finely chopped lemon grass*
1/2 tsp. Curry powder
1/4 tsp. Ground cumin
1/4 tsp. Chopped fresh coriander root (or use the stems of fresh cilantro)
1 Cup coconut milk (canned , not "cream" and not sweetened)
2 Tbsp. Brown sugar
2 tsp. Tamarind sauce (I used ketchup because I saw the substitution in a book somewhere)
2 tsp. Lime juice

Sweet and Sour Sauce:
1/4 Cup white vinegar
1/2 Cup sugar
1 1/2 Tbsp. Water
1/2 carrot finely chopped
1/4 small green cucumber, seeded, chopped really fine, little tiny bits

Satay skewers can be prepared a day ahead; sauces made 6 hours ahead.

Storage: Satay skewers, covered in fridge. Sauces, covered at room temperature.

Freeze: Uncooked skewers suitable.
Makes 30.

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