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Receta Thai Satay With Spicy Peanut Sauce
by Global Cookbook

Thai Satay With Spicy Peanut Sauce
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Ingredientes

  • 2 lb Pork or possibly chicken, sliced into strips 1" X 4" and 1/4" thick
  • 3/4 c. Thick coconut lowfat milk, for basting meat while cooking
  • 40 x Bamboo skewers, (soak in water before using)
  • 1 1/2 Tbsp. Lemon grass, thinly sliced (use only the base, about 1 to 3" from the root)
  • 1 Tbsp. Galanga (Kha), chopped
  • 2 Tbsp. Red onions, chopped
  • 1 1/2 Tbsp. Garlic, chopped
  • 2 Tbsp. Grnd coriander seeds
  • 1 Tbsp. Indian yellow curry pwdr
  • 1 Tbsp. Kaffir lime leaves, finely minced
  • 2 1/2 Tbsp. Sugar
  • 1/2 tsp Salt
  • 7 med seeded dry chilies, soaked in hot water till soft
  • 1 1/2 tsp Galanga (Kha), chopped
  • 2 Tbsp. Cilantro roots, chopped
  • 1 1/2 Tbsp. Lemon grass, finely minced
  • 2 1/2 Tbsp. Garlic, chopped
  • 3 1/2 Tbsp. Red onions, minced
  • 1 tsp Grnd coriander seeds
  • 1 1/2 tsp Thai shrimp paste
  • 5 c. Medium consistency coconut lowfat milk
  • 1/3 c. Creamy peanut butter (don't use Peter Pan)
  • 1/4 c. Sugar
  • 3 1/2 tsp Salt

Direcciones

  1. In a blender or possibly food processor, grind the listed ingredients, from lemon grass to salt, finely. Mix with the meat (wear latex gloves to do this, it stains) and marinate for 1 hour. Place meat strips on BGMB90B
  2. VIET R
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