Yield: 1 servings
|1 pounds||Flank steak thinly sliced; (454 gm)|
|2 tablespoons||Tamarind liquid; (or lemon juice)|
|1 \N||Onion; (chopped)|
|2 \N||Cloves garlic|
|½ teaspoon||Laos powder|
|½ teaspoon||Sambal ulek|
|½ teaspoon||Shrimp paste; (trasi)|
|2 tablespoons||Peanut oil|
|½ cup||Coconut milk|
|3 \N||Curry leaves|
|1 \N||Stalk lemon grass|
|2 teaspoons||Palm sugar; (or dark brown|
|\N \N||; sugar)|
Blend together the first four ingredients into a smooth paste mix in the next four ingredients
Heat oil and fry the paste until it turns brown add the meat and fry for one minute
Add the remaining ingredients and simmer until sauce is very thick.
Thread meat on skewers and broil until well browned.
Serve with peanut sauce.
here are a couple of my favorite satay recipes from "the complete asian cookbook" by charmaine solomon (my absolute favorite cookbook) I generally add more tamarind or lemon juice and more chilli or sambal to the peanut sauce recipes.
Per serving: 568 Calories (kcal); 56g Total Fat; (84% calories from fat); 5g Protein; 19g Carbohydrate; 0mg Cholesterol; 23mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; ½ Fruit; 11 Fat; 0 Other Carbohydrates
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