Ingredients
2 cloves garlic, minced
2 teaspoons turmeric 1 teaspoon ground coriander 1/2 teaspoon cumin 1 tablespoon sugar 1 tablespoon fish sauce 1 pinch salt 1/4 cup vegetable oil 1 1/4 lbs lean beef or chickens or lamb or pork, sliced thinly into strips
Method
Soak a package of small bamboo skewers in water for 2-3 hours. Prepare all ingredients
and have at hand. Combine the seasoning ingredients in a medium size bowl and mix well. Mix the meat with
the seasoning and marinate at room temperature for one hour or refigerate overnight. Preheat a grill or broiler. Thread the marinated meat onto the skewers. Cook the satays
over a hot fire or broil them in the oven for 3 to 5 minutes per side, or until done. Do not leave them un attended! .Serve immediately on a garnished plate. The besxt flavor
is from grilling, but you can broil skewers in the oven too. Use a cookie sheet lined with aluminum foil and cake rack to keep the skewers off the foil,
otherwise they will simmer in their own joices, becoming tough and dry.
2 cloves garlic, minced
2 teaspoons turmeric 1 teaspoon ground coriander 1/2 teaspoon cumin 1 tablespoon sugar 1 tablespoon fish sauce 1 pinch salt 1/4 cup vegetable oil 1 1/4 lbs lean beef or chickens or lamb or pork, sliced thinly into strips
Method
Soak a package of small bamboo skewers in water for 2-3 hours. Prepare all ingredients
and have at hand. Combine the seasoning ingredients in a medium size bowl and mix well. Mix the meat with
the seasoning and marinate at room temperature for one hour or refigerate overnight. Preheat a grill or broiler. Thread the marinated meat onto the skewers. Cook the satays
over a hot fire or broil them in the oven for 3 to 5 minutes per side, or until done. Do not leave them un attended! .Serve immediately on a garnished plate. The besxt flavor
is from grilling, but you can broil skewers in the oven too. Use a cookie sheet lined with aluminum foil and cake rack to keep the skewers off the foil,
otherwise they will simmer in their own joices, becoming tough and dry.
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