Indonesian Lamb Satay With Spicy Peanut Sauce Recipes

LAMB SATAY

Steps:

• Put the meat in a mixing bowl and sprinkle over the meat tenderizer. Rub and mix until all meat pieces are covered with a meat tenderizer. Set aside.
• In a food processor, put the onion, garlic, ground coriander, cumin, salt, and water. Give it a blitz until you get a smooth mixture. Or, you can use a pestle and mortar to pound to make the spice paste.
• Heat the oil on a small frying pan, and fry the spice mixture and kaffir lime leaves until it's cooked and smell fragrant. Set aside to cool slightly.
• When the spice is cool, add it to the meat and mix it until all the meat pieces are covered with the spice mixture. Set aside to marinate for at least one hour.
• In the meantime, you can make the sauce. Put the peanuts, onion, garlic, chilli, salt and water in a blender. Blitz until you get a grainy smooth peanut mixture.
• Then cook the peanut mixture in a cooking pan until it's boiling and simmering. The sauce will look shiny with a little oil on the side.
• To make the pickle, put the cucumber cubes, chopped carrot, onion, and chillies in a mixing bowl. Drizzle over the lime juice and sprinkle the salt and sugar. Taste it and add the sugar or salt accordingly. The pickle should taste refreshingly tangy, spicy, salty and a little bit sweet. Yummy.
• When your meat is ready to grill, heat your griddle pan and drizzle a teaspoon of oil. Put the skewers of lamb on the pan and cook at moderate-high heat. Take care and keep turning the skewers every so often.
• Once the satay is cooked, arrange on a plate and top it with the sauce and sweet soy sauce. Enjoy your lamb satay with the pickle on the side.

LAMB SATAY

Steps:

• For Satay Marinade: Put all ingredients for the paste in a mortar / grinding stone and grind until smooth.
• Transfer the paste into a bowl, add the kecap manis & oil.
• Add the lamb pieces. Stir to mix. Let stand or store in the refrigerator for 2 hours to allow the flavors to blend.
• For Satay: Put about 4 - 5 cubes of lamb on each bamboo skewer. Put aside.
• For Peanut Sauce: Blend all ingredients for the sauce in a food processor until smooth. (If necessery add a little bit hot water to help the blending process).
• Put in a saucepan & add the peanut powder or pindakaas. Add the hot water & kecap manis. Stir to mix.
• Adjust the taste, if necessary add salt or sugar to taste.
• Grill the satays on charcoal or under electric / gas grill /pan grill.
• Turn them over to grill the other side until both sides half / well cooked as you prefer. Lift.
• Serve hot with peanut sauce or "sambal kecap", rice or compressed rice/lontong.
• Garnish with chopped bird chillies and shallots if you like it SPICY!!

INDONESIAN LAMB SATAY WITH SPICY PEANUT SAUCE

Steps:

• TO MAKE THE MARINADE: In a food processor or blender combine the marinade ingredients and process until smooth.Trim the lamb of any excess fat or sinew. Cut the loins crosswise (against the grain) in 1/2 inch slices. Place the slices in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl, and marinate at room temperature for 30 minutes or in the refrigerator for 1 hour, turning occasionally.TO MAKE THE SAUCE: In a medium sauté pan over medium high heat, warm the vegetable oil. Add the red curry paste, cumin and lemongrass, stirring to release their fragrance, about 10 seconds. Add the peanut butter, coconut milk and 1/2 cup water. Mix well. Add the soy sauce, live juice, and sugar. Stir. Lower heat to a simmer and cook for 1 to 2 minutes. Set aside.Remove the lamb from the bag and discard the marinade. Thread the lamb slices lengthwise on the skewers. Just before you grill the lamb, gently reheat the sauce whisk in a little coconut or water, if needed, to thin it. Grill the lamb over Direct High heat for 3 to 4 minutes, turning once halfway through grilling time. Serve hot with the sauce.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

SAUS KACANG (INDONESIAN PEANUT SAUCE)

Steps:

• Pour the oil into a large wok or and set over medium heat until shimmering hot. Add the peanuts and stir and cook until golden brown, 4 to 6 minutes. Toss them continuously so they cook evenly without burning.
• Scoop up the peanuts with a slotted spoon and transfer to a paper-towel lined plate to cool. Remove any burnt peanuts, they will taste bitter.
• When the peanuts are cool enough to handle, grind them in a small food processor or pulverize them with a mortar and pestle until they have the texture of coarse sand.
• Mix the water together with the lime leaves, tamarind, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat, then adjust the heat until it is bubbling gently. Simmer for about 5 minutes, breaking up the tamarind pulp.
• Remove the lime leaves and any chunks of tamarind pulp with a slotted spoon. Add the ground peanuts and bring to a boil over medium-high heat. Adjust the heat and simmer gently until thick and creamy like gravy, 8 to 10 minutes, stirring often so the sauce doesn't stick to the bottom of the pot.
• Remove from the heat and stir in the sambal oelek and Thai chilies (if using). Taste and adjust the seasonings as needed, making sure the acidity of the tamarind or lime sings through.
• Serve the peanut sauce with vegetables or as a dipping sauce for grilled kebabs.