Got a recipe for Indonesian satay, not too spicy?

Chicken Satay
Indonesian Satay
SUBMITTED BY: Estherlita Santoso

“This is an original Indonesian satay. I send it from a long way. Hope all over the world, readers can enjoy it.”

Original recipe yield:
6 servings

PREP TIME 25 Min
COOK TIME 20 Min
READY IN 1 Hr
PHOTO BY: Stephanie M. US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
3 tablespoons soy sauce
3 tablespoons tomato sauce
1 tablespoon peanut oil
2 cloves garlic, peeled and minced
1 pinch ground black pepper
1 pinch ground cumin
6 skinless, boneless chicken breast halves – cubed
1 tablespoon vegetable oil
1/4 cup minced onion
1 clove garlic, peeled and minced
1 cup water
1/2 cup chunky peanut butter
2 tablespoons soy sauce
2 tablespoons white sugar
1 tablespoon lemon juice
skewers
DIRECTIONS
In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
Preheat the grill for high heat.
Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.
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Pork Satay:
Indonesian satay pork
Categories: Satay
Yield: 1 servings
1 cup Salted peanuts
2 tablespoon Ground coriander
1 teaspoon Crushed red pepper
1 cup Sliced onion
¼ cup Lemon juice
2 tablespoon Brown sugar
¼ cup Soy sauce
½ teaspoon Pepper
½ cup Melted butter
½ cup Bouillon
2 pounds Lean pork; cut in 1-inch cubes

Combine all ingredients, except butter, bouillon and pork in food processor and blend to a fine puree. Transfer to a saucepan and bring to a boil. Add melted butter and bouil- lon. Remove from heat and cool. Pour over pork and marinate at least 3 hours. Thread on skewers and broil slowly over charcoal, turning frequently. Cook 25 to 30 minutes. Serve with rice and extra sauce. Serves 4. Per serving: 1011 Calories (kcal); 94g Total Fat; (80% calories from fat); 8g Protein; 45g Carbohydrate; 248mg Cholesterol; 5067mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1/2 Fruit; 18 1/2 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.
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Beef Satay
Ingredients & Directions

1 lb Beef flank steak

2 tb Extra virgin olive oil

1 Clove garlic, minced

Green onion tops
4 tb Soy sauce

1 tb Finely chopped onion

1 ts Packed light brown sugar

1/8 ts Curry powder

Fresh pineapple chunks Cucumber chunks Red bell pepper strips Peanut curry sauce
1/2 c Plain non-fat or low fat

-yogurt
2 tb Cream of coconut

2 tb Creamy peanut butter

1/4 ts Curry powder

1/4 ts Grated fresh ginger

Allow at least 3 hours to marinate the beef.

Initial preparation: Partially freeze beef flank steak to firm. Soak 12-10″ bamboo skewers in water at least 10 minutes.

Combine all above ingredients except the beef and peanut curry sauce.

Cut steak slices diagonally against the grain into 1/8 inch thick slices. Place beef slices in the marinade you made earlier, place in refrigerator 3 to 4 hours. Turn occasionally.

Prepare peanut curry sauce as follows: plain non-fat or low fat yogurt, cream of coconut, creamy peanut butter, curry powder, and grated fresh ginger.

Remove beef from marinade, place meat, pineapple, cucumber chunks, green onion tops, and red bell peppers on skewers as desired.

Place the skewers with meat and other stuff on it, on the grill, it should have medium hot coals. Stay close, this doesn’t take long. Turn occasionally and brush with the marinade sauce that you used earlier. Remove from fire when meat is done to your taste.

Push the meat, etc. from your skewer to your plate. Spoon peanut curry sauce over it, AND ENJOY!!!

Indonesian Beef Satay (Sate Daging)