Mushroom Satay (Satay Het Hom)

Ingredients
8 ounces mushrooms, chinese presoaked
The marinade
1 teaspoon galangal finely chopped
1 teaspoon lemon grass finely chopped
1 teaspoon kaffir lime leaves finely chopped
2 each coriander root
4 small garlic cloves coarsely chopped
1/2 teaspoon curry powder
1 tablespoon soy sauce, light
2 tablespoons sugar
1 teaspoon coriander ground
1 teaspoon cumin ground
1 teaspoon salt
2 tablespoons vegetable oil
1/2 cup coconut milk
The peanut sauce
1 tablespoon vegetable oil
1 tablespoon red curry paste
1 cup coconut milk
2 tablespoons sugar
1/4 teaspoon salt
1 tablespoon lemon juice
3 tablespoons peanuts ground, roasted

Directions
Taking each mushroom as a rough circle cut towards centre in a spiral to make one long strip as if peeling an apple in one go.
Set aside.

THE MARINADE: In a mortar pound together the galangal, lemon grass, lime leaf, coriander roots and garlic to form a paste.
Place this in a mixing bowl and stir in all the other ingredients, mixing well.
Place all the mushroom strips in this marinade and leave for at least 30 minutes.
PEANUT SAUCE: In a wok or frying pan/skillet, heat the oil, add the curry paste and fry briefly until it blends with the oil.
Add the coconut milk, lower the heat and stir well until a rich red colour appears.
add the remaining ingredients, stirring constantly until a thick sauce is formed, and set aside.
Take the mushroom strips from the marinade and thread each one on to a satay stick.
Grill/broil until cooked through. Serve with the peanut sauce and fresh cucumber pickle.
Little triangles of toast may also be served for those who wish to mop up more sauce.

source: recipeland.com

Sate (satay)

This recipe uses a marinade which suits any kind of meat.



Serves 6.


Ingredients
750 g/1 1/2 lb rump steak, pork fillet
or chicken fillets
1 stem lemon grass or 3 strips lemon zest
4 shallots, chopped
1 teaspoon chopped garlic
2 teaspoons finely grated ginger
3 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground fennel
1 teaspoon ground turmeric
2 teaspoons brown sugar
11/2 teaspoons salt
2 tablespoons light soy sauce
2 tablespoons tamarind liquid
or 1 tablespoon bottled tamarind purée
2 tablespoons peanut oil

Directions

Cut meat into small squares and put aside. Slice tender white portion of lemon grass finely across, combine with shallots, garlic and ginger and pound using a mortar and pestle. Transfer to a bowl and mix in the remaining ingredients. Pour over the meat, mixing well. Cover and leave aside for at least 2 hours, overnight if possible. Thread 6 or 7 pieces on each soaked bamboo skewer, leaving half the skewer free. Grill over coals or under a preheated griller until brown and serve immediately with peanut sauce and steamed rice.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)