Recipe
Try to make one of our favorites
SATÉ PONOROGO
MALAYSIAN MARINATED CHICKEN, BEEF AND SCAMPI
SKEWER, WITH HOME-MADE PEANUT SAUCE
4 SERVINGS
INGREDIENTS
200 g chicken fillet
200 g beef
200 g scampi
1 bunch of coriander
Slice the chicken and beef into suitably sized strips, rinse
the scampi, remove intestinal string if still there. Marina-
de overnight.
MARINADE INGREDIENTS
1 knife edge of black pepper
1/4
lemon grass
1 shallot onion
2 red chilis with seeds removed
1 tbsp. finely shredded, fresh ginger
1 tsp. turmeric
1 tsp. ground coriander
1 tsp. ground caraway
1/2
dl soya sauce
1/2
dl fish sauce
50 g brown sugar
2 dl sunflower oil
Marinade:
This is a really simple marinade. Even though
there are lots of ingredients and it may look complica-
ted, the main thing is to find and measure out all the
ingredients. Mix all the ingredients for the marinade in
a blender or kitchen machine, making sure everything is
well blended.
PEANUT SAUCE INGREDIENTS
10 g fresh ginger
1 chili, with seeds
50 g coconut powder
1
1/2
dl peanut butter
50g brown sugar
1 dl fish sauce
2 tbsp. tamarind paste
1 carton coconut milk (4 dl)
1/2
dl soya sauce 300 g peanuts
Peanut sauce:
The peanut sauce is easy to prepare. Mix
all the ingredients except the peanuts in a blender or
kitchen machine using a blade in the same way as for the
marinade. Pour the sauce into a pan and bring to the boil
on low heat while stirring with a ladle. Be careful to avoid
letting it burn. Crush the peanuts to a coarse consistency
with a mortar or knife or mix quickly in a kitchen machine
with a blade that is not too fine. Add to the sauce when
brought to the boil.
Once the meat and scampi have marinated for 24 hours,
thread them onto a wooden skewer soaked in water. Grill
the skewers on the grill, or in a pan just before serving, or
roast them a little beforehand and finish off when ready
to serve. We recommend the latter if you have a lot of
guests. That way, you can avoid standing in the kitchen,
and can enjoy their company instead. Sprinkle over the
coarsely chopped coriander and serve with the peanut
sauce as a dip. A little fresh mango is also recommended.
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