Thai Satay



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Thai Satay

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Rub beef with garlic, pressing garlic into meat. Sprinkle with salt,
pepper, and sugar. Cut beef inot 1-inch pieces; thread on skewers. Set
aside. Combine lemon juice and soy sauce; brush over meat. Grill or broil 3
to 4 inches from heat until borwned on all sides. Serve with Satay Sauce
Makes 4 to 6 servings Pork Satay: Use lean pork instead of beef; season
with 1/2 t powdered ginger and 1/4 t cinnamon in addition to pepper. Satay
Sauce 2 cloves of garlic, crushed 4 T peanut butter 1 T vinegar or lemon
juice 3 T soy sauce 1/4 t cayenne 4 T hot water (1/4 Cup) Combine all
ingredients, beat to blend. Makes about 3/4 cup.Now to me it would not be
complete without this cucumber condiment (makes 1 cup) 1 firm, medium sized
cucumber 2 T distilled vinegar 2 T sugar 1 t salt 1/4 t ground white pepper
1/2 small yellow onion, peeled, sliced lengthwise into paper thin slivers
12 paper thin lengthwise slivers of seeded hot fresh red chile peppers,
about 1/4 inch long

Garnish: 1/2 c dry roasted unsalted peanuts, coarsley chopped. Julienne
the cucumber. In a deep bowl, stir the vinegar, sugar,salt and white pepper
until well blended. Add the remaining ingredients, except peanuts, and toss
with the marinade. Top with the peanuts just befor serving. Serve at once
or cover and chill no longer than 2 hours before serving. Hope you like and
again Welcome, Pam in Fairfax,VA


Ingredients:

- Pam Coombes RNCM95A
- MM:MK VMXV03A
1 1/2 lb Beef sirloin tip or top
-round, cut in 1" cubes
2 Cloves garlic, crushed
1 ts Salt
1/2 ts Fresh ground black pepper
1 ts Sugar
2 tb Lemon juice
1 tb Soy sauce

Serves:

1 Servings 		 
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