Sate Ayam dengan Bumbu Kacang (Chicken Satays with Peanut Sauce) Exported from :Step-By-Step Indonesian Cooking 1.Cut chicken fillets into long thin strips, thread onto 32 skewers in a weaving fashion. 2.To make Peanut Sauce : Combine peanuts in a food processor with spring onions, garlic, curry powder, cumin, coriander, honey, soy sauce and water, blend until smooth. Pour into a pan, stir overmedium heat for 3 minutes or until sauce is reduced and thickened. 3.Cook chicken satays under preheated grill for 3 minutes on each side or until just cooked. During cooking, brush satays with combined soy sauce, lime juice and sesame oil. Serve immediately with hot Peanut sauce. Note

refrigerator.Reheat over a low heat. (30 gram = 1 oz, 250 gram = 8 oz, 500 gram = 1 lb) Hint

before using to prevent the skewers burning during cooking. ** Coriander: Indonesians use only the seed of the coriander plant, not the leaves or roots. ** Cumin : an aromatic spice with a pungent flavour. Seeds are available whole or ground. ** Sesame oil : a strongly flavoured oil , used in small quantities.

From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,