Indonesian Satay Recipe
1 packet Indonesian Satay Marinade
450g (1 lb) boneless chicken, lamb, beef, cut into 2 cm (1") cubes
2 tbsp vegetable oil
Sliced cucumber and onions as garnish
1. Marinate the meat with Marinade and oil. Cover and leave for at least 2 hours
2. Thread meat onto wooden skewers
3. To charcoal/electric grill: Grill for 8-10 minutes. Brush at least twice with the remaining marinade. Turn occasionally. Serve with Asian Home Gourmet Indonesian Peanut Sauce.
4. Garnish, serve & enjoy!
Soak wooden skewers in water for 30 minutes before use to prevent them from burning. For more intense flavors, leave to marinate for at least 2 hours or refrigerate overnight.
Balinese Spring Rolls
*recipe from asianhomegourmet.com
1 packet Asian Home Gourmet Indonesian Satay Marinade
1 tbsp vegetable oil
1 onion, thinly sliced
150g (5 oz) cabbage, thinly sliced
60g (2 oz) carrots, shredded
60g (2 oz) French beans, thinly sliced
30g (1 oz) ground roast peanuts, unsalted
15 spring roll pastry sheets, 12.5cm by 12.5cm (5" by 5")
1 egg, beaten
Oil for deep frying
Heat oil in a nonstick pan on medium heat. Add onion, stir fry for 2 minutes. Stir in Marinade, cabbage, carrots, French beans, and peanuts; simmer uncovered for 10 minutes or until semi-dry and cooked.
Place 2 tbsp of filling onto the lower half of the spring roll pastry. Fold in the sides and roll up securely. Seal edges with a little egg.
Deep-fry spring rolls in a preheated pot of oil for about 5 minutes or until golden brown.
Serve & enjoy!
Onion, Sugar, Lemongrass, Soy Sauce (Water, Sugar, Salt, Soybean, Wheat Flour), Galangal, Salt, Garlic, Coriander Seeds, Cumin, Ground Turmeric, Soybean Oil.
*Allergen Advice: Contains Soy, Wheat.
Storage: Keep away from direct sunlight and store in a cool, dry place. Once open, use immediately.