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* Exported from MasterCook * MALAYSIAN SATAY WITH DIPPING SAUCE Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Ceideburg 2 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lb Squid, cleaned and cut into -rings 1 tb Cumin seeds 2 tb Coriander seeds 3 sm Dried hot peppers 2 tb Thai fish sauce 2 tb Lime juice 1 tb Brown sugar 2 tb Peanut oil 2 tb Chopped garlic 2 tb Chopped ginger 2 tb Chopped hot chile peppers, -seeds and all 3 tb Lime juice 1/4 c Thai fish sauce 2 ts Sugar 1 tb Chili oil 1/4 c Roasted peanuts, ground to -a coarse paste 1/4 c Finely minced coriander -leaves Here’s one for all the Satay freaks out there. From an article on Asian snacks by Bruce Cost in the San Francisco Chronicle, 7/20/88. Thread the squid rings and tentacles (through the fleshy part) on bamboo skewers, leaving about 3 inches for a handle. Wrap the handle in aluminum foil (or soak skewers for 1 hour in water before using.) Combine cumin, coriander and hot peppers. Toast in a dry skillet until fragrant; grind go a powder. Mix well with fish sauce, lime juice and brown sugar. Add squid, marinate on a tray for 30 minutes, turning from time to time. Meanwhile, get a hot fire going on a grill, and make a dip sauce by combining remaining ingredients. Grill squid for about 90 seconds on each side. Serve with dipping sauce on the side. Posted by Stephen Ceideberg; November 21 1991. - - - - - - - - - - - - - - - - - - Plain Text Version of This Recipe for Printing or Saving | |
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