Sateh

By á-174942

Ingredients

• KATJUAG SAUCE:
• 5 ounces skin-on chicken breast cut 1/4" cubes
• 5 ounces veal tenderloin cut 1/4" cubes
• 5 ounces pork tenderloin cut 1/4" cubes
• 2 garlic cloves smashed
• 2 teaspoons curry powder
• 1 teaspoon coriander
• 1 lemon juiced
• 2 tablespoons Ketjap (spiced soy bean sauce)
• Salt to taste
• Freshly-ground black pepper to taste
• 1 small onion finely sliced
• Clarified butter as needed
• Clarified butter as needed
• 1 medium onion finely sliced
• 2 garlic cloves finely chopped
• 1 teaspoon Kentjoer (Indonesian ground spices)
• 1/2 teaspoon shrimp sauce
• 1 teaspoon brown sugar
• Salt to taste
• Sambal Oelek to taste (very hot chili pickle)
• 1/2 cup peanut butter
• 1/2 cup coconut milk
• 1/2 cup water

Details

Servings 4

Preparation

Step 1

Preheat broiler. Place meats in a large bowl. Add garlic, curry powder, coriander, lemon juice, soy bean sauce, salt, and pepper. Add onion and pour marinade over meats. Soak for 1 hour.

Drain meat and dry with a paper towel. Skewer meat, alternating chicken, veal, and pork. Brush with clarified butter to keep moist. Broil for 6 minutes on one side, 4 minutes on the other, with pan 4 inches away from heat.

For Katjaug Sauce: Pour clarified butter into heated saucepan and add onion. Add garlic and fry. To this, add ground spices, shrimp sauce and brown sugar. Season with salt and chili pickle.

Increase heat and add peanut butter. Stir briskly. Reduce heat to low and add coconut milk and 1/2 cup water. Stir thoroughly and remove from heat. Add pan juices collected from skewers to sauce and serve in a sauceboat alongside meat.

This recipe yields 4 servings.