Spicy Mixed Satays
Monday, 26 May 2008
DescriptionProbably the most famous of all the Indonesian dishes are the satays. They can be served as an appetizer as well as an entree. Your will need to soak the wooden skewers overnight or for a couple of hours to prevent them from burning while grilling. This recipe is from Bali.
At a glance
8 to 10
For the Satay Sauce:
For the Satays:
To make the sauce, blend or process the peanuts until finely chopped, but not ground smooth. Add the onion and process for another 20 seconds. Add the peanut butter, garlic, chutney, the oil, soy sauce, lemon juice, and the chile and continue to process until smooth.
Thread the meats onto the skewers. Don't combine the meats--use one type of meat to one skewer. Brush the meats well with the Satay Sauce, and grill the satays until tender, brushing occasionally with the sauce while cooking.
Serve with the remaining Satay Sauce for dipping