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Indonesian Sate

Makes: 10 servings Yield: 10 main-dish servings
Prep 30 mins Marinate 4 hrs Grill 12 mins
Indonesian Sate
  • 1  pound  boneless beef round steak or sirloin steak, cut into 1-1/2-inch cubes
  • 1  pound  lean boneless lamb, cut into 1-1/2-inch cubes
  • 8  ounces  skinless, boneless turkey breast, cut into 1-1/2-inch cubes
  • 1  cup  purchased unsweetened coconut milk
  • 1  small onion, finely chopped
  • 2  cloves garlic, minced
  • 2  teaspoons  dry mustard
  • 2  teaspoons  ground coriander
  • 1/2  teaspoon  ground turmeric
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground cumin
  • 10  green onions, trimmed and each cut into 4 pieces
  • 1  recipe Peanut Sauce
  •  Hot rice pilaf (optional)
  •  Grilled split sugarcane* (optional)

1. Place cubed meat and turkey in a plastic bag set in a shallow bowl. for marinade, in a mixing bowl combine coconut milk, onion, garlic, dry mustard, coriander, turmeric, salt, and cumin; mix well.

2. Pour over meat; seal the bag. Marinate 4 to 24 hours in the refrigerator, turning the bag occasionally. Drain, reserving marinade. On twenty 8-inch skewers, alternately thread meat, turkey, and green onion pieces.

3. Grill on rack of uncovered grill directly over medium-hot coals for 12 to 16 minutes for medium doneness for beef and lamb and until no pink remains in turkey; brush with marinade during first half of grilling and turn once. Serve with Peanut Sauce and pilaf, if desired. Garnish plate with sugarcane, if desired. Makes 10 main-dish servings.

From the Test Kitchen*
  • To grill sugarcane, saw the cane into 2- to 3-inch sections, then very carefully split each section lengthwise with a sharp knife. Spray open side lightly with nonstick spray coating and grill, split side down, for 1 to 2 minutes.
Peanut Sauce
Cook 7 mins
  • 2  tablespoons  sliced green onions
  • 1  clove garlic, minced
  • 3/4  cup  chicken broth or beef broth
  • 1  tablespoon  soy sauce
  • 1/2  teaspoon  finely shredded lemon peel
  • 1  tablespoon  lemon juice
  • 1 - 1 1/2  teaspoons  chili powder
  • 1/2  teaspoon  brown sugar
  • 1/3  cup  peanut butter
  • 1  tablespoon  grated fresh ginger or 1/4 teaspoon ground ginger
  •  unsweetened coconut milk

1. In a covered small saucepan cook sliced green onions and garlic in chicken broth or beef broth about 2 minutes or until green onion is tender. Stir in soy sauce, lemon peel, lemon juice, chili powder, and brown sugar. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring frequently. Stir in peanut butter and grated fresh ginger or ground ginger. Let mixture gently heat through; do not boil. If desired, thin sauce with a little purchased unsweetened coconut milk. Let cool to room temperature before serving.

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