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Receta Balinese Chicken Satay
by Global Cookbook

Balinese Chicken Satay
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Ingredientes

  • 6 x shallots chopped
  • 3 x garlic cloves chopped
  • 2 x red chile peppers stemmed, minced
  • 2 Tbsp. chopped lemongrass
  • 1 tsp minced fresh coriander
  • 1/4 tsp turmeric pwdr
  • 1/4 tsp cumin pwdr
  • 1 pch grnd nutmeg Salt to taste Freshly-grnd black pepper to taste
  • 1/2 tsp dry shrimp paste
  • 1/4 tsp sugar
  • 1 lb chicken meat chopped
  • 1 Tbsp. grated coconut
  • 2 x lime leaves minced fine
  • 1 med cucumber peeled, sliced
  • 1 x red onion sliced into rings
  • 1/4 lb peeled jicama julienned
  • 12 piece pickled garlic
  • 4 x escarole or possibly frisee leaves
  • 6 x dry red chiles soaked in water
  • 6 x garlic cloves sliced
  • 3 x shallots sliced
  • 2 x lemongrass stalks minced
  • 1 piece peeled ginger (1/2") minced
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/4 c. vegetable oil
  • 1 Tbsp. tamarind pulp
  • 1 Tbsp. granulated white or possibly palm sugar
  • 1 tsp fish sauce
  • 2/3 c. coconut lowfat milk
  • 2 c. unsalted roasted peanuts crushed

Direcciones

  1. Place the shallots, garlic, chile peppers, lemongrass, turmeric, coriander, cumin, nutmeg, black pepper, salt, shrimp paste, and sugar in the bowl of food processor, and puree till a rough paste forms. In a large bowl, mix the paste with chopped chicken, grated coconut, and lime leaves.
  2. Heat a grill or possibly grill pan to warm. Place approximately 1 1/2 ounces chicken mix on the end of a chopstick, and grill till cooked through, 2 to 3 min per side. Taste for seasoning, and adjust the chicken mix with salt and pepper as necessary. Place remaining chicken mix on ends of chopsticks, and grill.
  3. To serve, place skewers on a platter. Garnish with cucumber, onion, jicama, pickled garlic, and escarole. Serve with the satay peanut sauce on the side.
  4. To make the Satay Peanut Sauce: Finely chop the chiles, garlic, shallots, lemongrass, ginger, coriander seeds, and cumin seeds. Place in a mini food processor or possibly blender, and process till fine. Heat the oil, and fry spice paste for several min. Add in the tamarind pulp, sugar, and fish sauce; simmer 2 min more. Add in 2/3 c. water and the coconut lowfat milk, and bring to a boil. Reduce heat; add in crushed peanuts. Mix thoroughly, and remove from heat.
  5. Serves 4.