Satehs With Spicy Peanut Sauce Recipe




Satehs With Spicy Peanut Sauce Ingredients

2 lb boned chicken legs, thighs or breas, ts

MARINADE

6 tbsp oil (canola, etc.)
2 stalks lemon grass
3 large juicy cloves garlic
1/2 tsp red pepper flakes or cayenne
2 tbsp curry powder
2 tsp brown sugar or honey

PEANUT SAUCE

1/2 cup oil (canola, peanut, etc)
1 1/2 cup chicken stock
1 1/2 cup coconut milk
6 shallots
3 large juicy cloves garlic
2 stalks lemon grass
1 tsp curry powder
1/2 tsp red pepper flakes or cayenne
1 peanuts or chunky peanut butter
5 bay leaves
1 juice from a lemon
1 fish sauce

A Recipe for
Satehs With Spicy Peanut Sauce

 

Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%




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“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

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This Recipe for Satehs With Spicy Peanut Sauce is one of thousands in the Recipes-to-go Barbecue Cookbook.


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Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes




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This is a recipe for Satehs With Spicy Peanut Sauce from the recipe cookbook of Recipes-to-go (Barbecue)


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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.




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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.




Satehs With Spicy Peanut Sauce

There are only ten minutes in the life of a pear when it is perfect to eat.

Ralph Waldo Emerson






Satehs With Spicy Peanut Sauce Directions

PROCEDURES

Prepare marinade in blender or food processor. Set aside. Bone
chicken and cut into cubes around 1/2 inch on a side. Slide cubes
onto soaked wooden or flat metal skewers. (Make the satehs the right
length for your bbq or broiler.)

Load the satehs into a shallow bowl or baking dish. Slather with
marinade. Let sit in fridge for 2-24 hours.

To make peanut sauce, peel and chop lemon grass, shallots and garlic.
The lemon grass should be chopped very finely. Heat oil in a skillet.
When hot, saute the shallots, garlic, lemon grass, curry powder and
pepper flakes or cayenne for 2 or 3 minutes, until light brown. (Use
hood fan - intense fumes!)

Stir in the chicken stock, lemon juice, around 3 tablespoons fish
sauce, and bay leaves. Simmer gently for a few minutes.

Now stir in coconut milk and about 2 tbsp ground peanuts or chunky
peanut butter. Cook gently, stirring constantly, until hot but not
quite bubbling (coconut milk has a tendency to curdle if cooked too
hot). TASTE IT. The peanut flavor should be in there, but subtle.
Adjust flavors to your satisfaction with hot pepper, fish sauce
and/or peanut until it's right on. Cook down gently to desired
thickness (or thin with chicken broth or water), and take off heat.
Reheat gently when about to serve the satehs.

Get your rice going, and start barbecuing or broiling the satehs.
Stockpile them in a warm oven until all are done. Serve satehs with
rice, both drenched in peanut sauce. Pass more peanut sauce around
the table, along with a heat source for those who want more fire,
such as vinegar/fish sauce/lime juice/fresh hot pepper/honey.

Serves: 1

 

 

 

 

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Satehs With Spicy Peanut Sauce Recipe from the Recipes-To-go.com Barbecue Recipe Cookbook

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