Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

January 2019

Lamb Recipes

Fruit Cake Recipes

Kay's Fruit Cake

Kay's Fruit Cake Recipe
KAY BURGER WSF96A 7 oz Coconut 13 oz Nuts ...

read more

Satay Ii Recipe

Satay Ii recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Satay Ii recipe  PDF


1 lb Boneless, skinless, chicken
breast or 1 lb Butterflied large shrimp,
or 1 lb Beef or lamb strips or
1 lb Fish fillets strips.
Marinade: 3 Cloves garlic, finely
minced 2 ts Coriander seeds, toasted and amp
ground 2 ts Cumin seeds, toasted and amp
ground 2 tb Brown sugar
2 tb Fish sauce (in Asian
groceries) 6 tb Tamarind water
(made by soaking a 2 2 inch sq of tamarind in about 1/2 cup of water for 30 minutes, and then using the strained liquid) 2 tb Peanut oil
Holding your knife parallel to the chicken breast, cut off wide thin slices. Cut these slices appro imately 2 3/4 inch strips and thread them on the skewers, leaving a handle of about 4 inches. (The skewered meat should be as flat and thin as possible) Mi the marinade ingredients together. Arrange the skewers in a shallow dish, handles overlapping, and pour the marinade over the meat. Allow to stand 30 to 60 minutes, turning from time to time. (Start your coals now). To grill the chicken, simply cook about 1 minute on each side do not overcook and serve with peanut sauce.

Satay Ii recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
221 people have voted
Last Reviewed on 2019-01-16



Wednesday, Jan 16 2019 Download & Print Satay Ii recipe  PDF   Lamb recipes RSS   Thumsb up

2019 Best Cooking Recipes

New Recipes

Creole Christmas Cake

New Cooking Recipes

Venison Au Vin Venison Au Vin
Venison Au Vin Venison Au Vin Recipe


1 Venison roast(4 6 lbs) Or 4 steaks 2 Bay leaves 1/4 c Red wine vinegar 2 c Claret wine 1 Salt to taste 3 1/2 T Olive oil 2 cn Cream of mushroom soup(8oz) 1 1/2 c Water 1 Clove garlic minced 2 Medium onions chopped 1 1/2 t Worcestershire sauce Mi the wine vinegar, water, salt, and amp 1/2 tspn of the worcestershire sauce. Pour this over the venison, cover, and amp refrigerate overnight or 8 hours. Cover the bottom of a pan with the olive oil and heat over a medium heat. Add the garlic and amp onions. Saute until onions are clear. Meanwhile rub meat w...

Cooking Magazines: Simple Soup Recipes » January 2019   Simple Soup recipes RSS   New

Dish Of The Day

Dak's Sourdough Bread

Dak's Sourdough Bread Recipe
1 pk Yeast 3 c Better for Bread white flour 1 ts Salt 1 ts Sugar 1 c Water (very warm) 1 c S...
read more

Category: » Gluten Free Recipes

View more dishes

>