|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Beef Sates With Coriander / Sate' Age |
|
Serves: 2 Print this RecipeINDONESIA Special Equipment: 16 wide, short bamboo skewers or Popsicle sticks, soaked for 1 hour in cold water to cover and drained This lovely coriander-scented beef saté, saté age, which comes from Solo in central Java, is traditionally served on a flat bamboo skewer that looks like an ice- cream pop stick. The closest thing to a saté age skewer here is a Popsicle stick-an item easy enough to find at most supermarkets. Otherwise, try using tongue depressors or two bamboo skewers for each saté. These aromatic satés are also good made with lamb or a mixture of beef and lamb. 1 pound ground beef chuck or sirloin (lean) 3 tablespoons cilantro, chopped fresh 2 shallots, minced 1 clove garlic, minced 4 teaspoons coriander, ground 1 teaspoon salt, or more to taste 1 teaspoon black pepper, freshly ground, or more to taste 2/3 cup soy sauce, sweet (ketjap manis) or 1/3 cup each regular soy sauce and molasses 1. Combine the ground beef, cilantro, shallots, garlic, 2 teaspoons of the coriander, and 1 teaspoon each salt and pepper in a food processor and process until well blended. To test for seasoning, sauté a small amount of the mixture in a nonstick skillet until cooked through, then taste, adding salt and pepper to the remaining mixture as necessary. 2. Line a baking sheet with plastic wrap. Lightly wet your hands with cold water. Take a handful (3 to 4 tablespoons) of the meat mixture and mold it onto a skewer or Popsicle stick to form a flat sausage shape about 3 inches long, 3/4 inch wide, and 1/2 inch thick. Continue until all the mixture is used up, placing the satés as they are made on the prepared baking sheet (see Note). 3. Prepare a glaze by stirring the sweet soy sauce and remaining 2 teaspoons coriander in a shallow dish. Set aside. 4. Preheat the grill to high. 5. When ready to cook, oil the grill grate. Arrange the satés on the hot grate and grill, turning with tongs, for 2 minutes per side (4 minutes in all). Remove them from the grill and roll them lightly in the sweet soy glaze, then return to the grill and continue cooking until nicely browned on the outside and cooked through, an additional 1 to 2 minutes per side. Serve immediately. Serves 4 to 6 as an appetizer, 2 as an entrée Note: If not planning to cook immediately, cover loosely with plastic wrap and refrigerate. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Cheeseburger Bacon and Smoked-Cheese Burger Avocado, Sprout and Salsa Burger Bulgarian Burgers / Kufteh Slipper Burgers / Chapli Kebab Bosnian Three-Meat Patties / Cevapcici Romania Pork and Lamb Sausage / Mititei Samba Dogs Spicy Chorizos Pork and Pomegranate Sausages / Kupati Samba Sausages / Choricou Beef Sates With Coriander / Sate' Age Flying Fox Sates / Sate' Kalong Lamb Sate With Tamarind Sauce / Sate' Buntel Tamarind Water Oasis Kebabs / Kofta Spiced Lamb and Beef Kebabs / Lula Kebab Persian Lamb and Beef Kebabs / Kubideh Shallot Kebabs With Pomegranate Molasses / Sogar Kebab Pomegranate Molasses / Narshrab Lamb and Pistachio Kebabs The Original Karim's Seekh Kebab Lamb In Lavash / Lyulya Kebab Lamb and Eggplant Kebabs / Sedzeli Kebab Cracked Wheat and Lamb Kebabs / Semit Kebab Gentle Al Kebabs With Fire-Charred Eggplant And Yogurt Four-Pepper Chicken Kebabs / Kafta |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
