Difference between revisions of "Moo Sate"
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* ¼ tsp [[salt]] | * ¼ tsp [[salt]] | ||
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# Slice the meat into thin strips no more than ¼" thick and about 1" wide. | # Slice the meat into thin strips no more than ¼" thick and about 1" wide. | ||
# Make strips paper-thin if possible. | # Make strips paper-thin if possible. | ||
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==References== | ==References== | ||
<references/> | <references/> | ||
| − | [[Category:Chadian Meat | + | [[Category:Chadian cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Beef Recipes]] | [[Category:Beef Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
Latest revision as of 16:40, 15 July 2012
Ingredients
- 2 lbs beef; thinly sliced
- 1 cup peanut butter
- 3 tbsp curry powder
- 1 cup coconut cream
- ½ tsp ground chilies
- 1 tbsp lemon juice
- 2 garlic cloves, minced
- ¼ cup soy sauce
- 2 onion large, minced
- 1 tbsp Worcestershire sauce
- 4 tb lemon juice
- 2 dashes Tabasco sauce
- 1 tbsp honey
- ¼ tsp salt
Procedures
- Slice the meat into thin strips no more than ¼" thick and about 1" wide.
- Make strips paper-thin if possible.
- Mix curry powder chilies garlic onions salt lemon juice and honey in a large bowl.
- Add the meat strips and toss well to cover with the marinade.
- Thread meat strips on bamboo skewers 3 or 4 pieces per skewer.
- Make sure that plenty of onion and garlic bits cling to the meat.
- Arrange skewers of meat in a dish cover with any remaining marinade and refrigerate while making the sauce.
- Brown or grill the meat skewers and serve with the warmed peanut butter sauce for dipping.
- Sauce: blend all ingredients together well to make a smooth sauce.
- Keep refrigerated but warm before serving.
