Chicken and Beef Satey Source: Ladies' Home Journal Makes 8 servings Prep: 1 hour Start to Finish: 5 hours E-Mail This Print 3x5 | 4x6 | Full Page Save This Ingredients1-3/4 cups coconut milk3 lemongrass stalks, tough outer leaves removed, trimmed, first 4 inches from root end chopped1/2 cup finely chopped shallot4 tablespoons fresh lime juice, or to taste2 tablespoons Asian fish sauce (nuoc nam or nam pla)1 tablespoons plus 2 teaspoons packed light brown sugar1-1/2 tablespoons finely chopped garlic2 teaspoons coarse salt1 teaspoon ground cumin1 teaspoon turmeric1 (1-1/2 pounds) skirt steak, cut crosswise into 24 (1-by-5-inch) strips1-1/2 pounds boneless skinless chicken breasts, cut diagonally into 18 (1-by-5-inch) strips1 tablespoon vegetable oil, plus additional for grill2 tablespoons plus 1 teaspoon purchased red curry paste1 cup roasted salted peanuts, finely ground1/4 cup chopped fresh cilantro42 (8-inch-long) bamboo skewers (soaked in water 30 minutes)1/3 cup seasoned rice vinegar3 tablespoons granulated sugar Directions1. Pulse together coconut milk, the lemongrass, shallot, 2 tablespoons juice, the fish sauce, 2 teaspoons brown sugar, the garlic, salt, cumin, and turmeric in a food processor until smooth. Divide mixture between 2 resealable plastic bags, place steak in one and chicken in the other, then seal bags and turn until meat is coated well. Marinate, chilled, at least 4 hours or overnight, placing bags in large bowls to catch any leaks. 2. Heat oil in a small heavy saucepan over moderate heat. Add curry paste and remaining 1 tablespoon brown sugar; cook, stirring, until sugar dissolves, about 2 minutes. Remove pan from heat and whisk in remaining 3/4 cup coconut milk, the peanuts, cilantro, and remaining 2 tablespoons juice (or to taste), for peanut dipping sauce. 3. Remove steak and chicken from marinade (discard marinade) and thread on drained skewers. 4. Preheat grill and lightly oil rack. Combine vinegar and granulated sugar in a small saucepan; bring to a simmer. Cook, stirring, until sugar dissolves, about 2 minutes, for basting sauce. 5. Grill meat, brushing both sides with basting sauce during last minute of cooking, turning once, until chicken is cooked through, about 4 minutes, and steak, turning once, about 2 minutes for medium-rare (discard remaining basting sauce). Arrange skewers on a platter and serve with peanut dipping sauce. Makes 8 servings
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