Sateh
By: Anonymous
Published: Wednesday, February 10, 2010 - 3:30pm

Ingredients




5 ounces skin-on chicken breast cut ¼" cubes
5 ounces veal tenderloin cut ¼" cubes
5 ounces pork tenderloin cut ¼" 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)
teaspoon shrimp sauce
1 teaspoon brown sugar
Salt to taste
Sambal Oelek to taste
(very hot chili pickle)
cup peanut butter
cup coconut milk
cup water

Preparation

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. 2 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. 3 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. 4 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. 5 This recipe yields 4 servings. 6 Comments: A specialty of The Indonesia restaurant in Amsterdam.