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- 600 GRAM BEEF SIRLOIN
- 4 CANDLENUTS
- 4 CLOVES GARLIC, chopped
- 3 TBSP KECAP MANIS
- 4 RED CHILIES, chopped
- 1 TSP SHRIMP PASTE (TRASSIE)
- 1 CUP COCONUT MILK
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- 500 GRAM CHICKEN BREAST, cooked and shredded
- 3/4 CUP COCONUT MILK
- 75 GRAM PEANUT BUTTER
- 50 GRAM PEANUTS, chopped
- 3 TBSP SOY SAUCE
- JUICE OF 1 LEMON
- 1/2 CUCUMBER, cut in strips
- 2 TOMATOES, cut in pieces
- 3 TBSP CHILI SAUCE
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Puree the candle nuts, garlic, chilies,
and shrimp paste and stir-fry this paste 3 minutes. Add this spice paste
and the kecap to the coconut milk and marinate the beef in here for
three hours. Put the beef cubes on skewers and grill, three minutes
per side, basting with marinade.
For other delicious satays, see
satay lilit,
satay daging lembu
from Malaysia,
chicken cashew satay from
Namibia, and for sauce the
quick satay sauce and the
real satay sauce.
This is a recipe from
Lombok.
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Mix the peanut butter, coconut milk,
chili sauce, lemon juice and soy sauce well together and stir in the
peanuts. Put the cucumber and tomatoes on a plate, spoon the chicken
on the vegetables and the peanut sauce on top. Serve with
noodles.
In China, this dish
is called "Bon bon chicken", in Europe it is mostly called "Bang bang
chicken". It is a Sichuan recipe, which comes from the southern Sichuan
(also named Szechuan) province of China, which is famous for the use
of the Sichuan peppercorn, which has a very distinct flavor. Chili is
also often used. Sichuan means "four rivers".
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