Dutch Indonesian Sate Recipe

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Dutch Indonesian Sate Ingredients

MEAT

1 1/2 lb pork, cut into strips
2 each boned chicken breasts

MARINADE

2 each lemons
2 each garlic cloves, diced
4 tbsp indonesian soy sauce or
1 each pinch salt

PEANUT BUTTER SAUCE

4 tbsp peanut butter
1 tbsp lemon juice
1/2 cup honey
1/2 tsp hot red sauce
1/4 cup half and half

A Recipe for
Dutch Indonesian Sate

A crust eaten in peace is better than a banquet partaken in anxiety.
Aesop

Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life.
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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.

This Recipe for Dutch Indonesian Sate is one of thousands in the Recipes-to-go Meat Cookbook.

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Dutch Indonesian Sate Recipe
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This is a recipe for Dutch Indonesian Sate from the recipe cookbook of Recipes-to-go (Meat)

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.

Dutch Indonesian Sate

Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

Dutch Indonesian Sate Directions

Cut chicken breasts into strips. Make marinade by combining juice
from lemons with garlic, soy sauce and salt. Pierce meats and
marinate 2 to 4 hours. Save the marinade to use in the peanut butter
sauce. Weave meats onto skewers and broil or barbecue until meat is
done. Do not overcook. To prepare the peanut butter sauce, combine
peanut butter, lemon juice, honey and hot sauce with reserved
marinade, and heat at low temperature until well blended, stirring
constantly. Remove from heat and add half and half. Return sauce to
heat and warm through, stirring constantly. Serve meat on platter and
pour sauce into bowl. Meat is dipped in the sauce as you eat. Perfect
with a green salad. Serves 6.

Serves: 6

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Dutch Indonesian Sate Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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