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

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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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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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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.

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Dutch Indonesian Sate

He who does not mind his belly will hardly will hardly mind anything else.
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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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