Sateh

Ingredients

5 ounces skin-on chicken breast cut ¼" cubes
5 ounces veal tenderloin cut ¼" cubes
5 ounces pork tenderloin cut ¼" cubes
2 garlic cloves smashed
2 teaspoons curry powder
1 teaspoon coriander
1 lemon juiced
2 tablespoons Ketjap
(spiced soy bean sauce)
Salt to taste
Freshly-ground black pepper to taste
1 small onion finely sliced
1 medium onion finely sliced
2 garlic cloves finely chopped
1 teaspoon Kentjoer
(Indonesian ground spices)
teaspoon shrimp sauce
1 teaspoon brown sugar
Salt to taste
Sambal Oelek to taste
cup water

Preparation

1
Preheat broiler. Place meats in a large bowl. Add garlic, curry powder, coriander, lemon juice, soy bean sauce, salt, and pepper. Add onion and pour marinade over meats. Soak for 1 hour.
2
Drain meat and dry with a paper towel. Skewer meat, alternating chicken, veal, and pork. Brush with clarified butter to keep moist. Broil for 6 minutes on one side, 4 minutes on the other, with pan 4 inches away from heat.
3
For Katjaug Sauce: Pour clarified butter into heated saucepan and add onion. Add garlic and fry. To this, add ground spices, shrimp sauce and brown sugar. Season with salt and chili pickle.
4
Increase heat and add peanut butter. Stir briskly. Reduce heat to low and add coconut milk and 1/2 cup water. Stir thoroughly and remove from heat. Add pan juices collected from skewers to sauce and serve in a sauceboat alongside meat.
5
This recipe yields 4 servings.
6
Comments: A specialty of The Indonesia restaurant in Amsterdam.

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Yield:

6.0 servings

Added:

Wednesday, February 10, 2010 - 3:30pm

Creator:

Anonymous

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