BEEF RENDANG & GRILLED CHICKEN SATE

Grilled Chicken Sate With Peanut Sauce Recipe

Get the grills ready for this popular appetizer. This is a great recipe for your guests to enjoy. The peanut sauce is wonderful!! Delicious.

Ingredients

• 3 tablespoons light soy sauce
• 2 tablespoons lemon juice
• 1/4 teaspoon curry powder (or to taste)
• 1/16 teaspoon pepper
• 1 clove garlic, minced
• 1 Lb boneless, chicken thighs( or breasts, but thighs have more flavor!)
• 2 tablespoons vegetable oil
• ***Peanut Sauce***
• 1 teaspoon vegetable oil
• 1/4 cup chopped onion
• 1/2 teaspoon ginger root, minced
• 1 Tsp Red pepper flakes
• 1/2 cup peanut butter
• 1 cup water
• 1 tablespoon light soy sauce

Directions

1. In small bowl, stir together soy sauce, lemon juice, curry powder, pepper and garlic Cut chicken in 1" cubes Add chicken to marinade and toss to coat,marinate 30 minutes, stirring occasionally.
2. Prepare the peanut sauce:
3. In 1 quart saucepan, heat oil over medium heat Add onion, pepper flakes,ginger and pepper. Cook, stirring frequently, 1 minute Stir in peanut butter Gradually stir in water and soy sauce until well blended Bring to boil, stirring constantly until sauce thickens Serve hot or room temperature.
4. Rinse bamboo skewers in water.
5. Thread with chicken pieces and brush with oil.
6. Grill, until done, turning occasionally.
7. Serve with Peanut Sauce

Rendang is Originated from padang, West Sumatera province in Indonesia. The food is rich with the combination of coconut milk and spicy. The food common taste is creamy and spicy. There are many sub type of food in padang.

BEEF RENDANG

It’s made from marinated beef and coocked in the blended red chily and coconut milk. The beef was cooked until tender and the gravy dried.

CHICKEN RENDANG
It’s the same with beef rendang but they use chicken instead. Sometimes the chicken is barbequed.









Ingredients:
750 gr beef steak (gravy/rump)
1.5lt coconut milk2 galangal (2cm each), smashed
2 lemon grass, use the white part only, smashed
1 turmeric leaf
1 tbsp tamarind pulp

Make a Paste:
8 Asian shallots (1/2 big red onion)
5 cloves garlic
3 cm ginger
10 big red chillies
1 tsp salt
Directions:
- Cut beef into cubes (4×4cm)
- Place beef, paste, coconut milk, galangal, lemon grass, turmeric leaf and tamarind pulp in large wok
- Cook over low heat until beefs are just tender, stirring occasionally
- If using pressure cooker, cook for 15 minutes, turn off the heat, open up the lid and cook for another 15 minutes or until beef are just tender
- Remove from heat, ready to serve.