Dutch Indonesian Sate
Try this Dutch Indonesian Sate recipe, or contribute your own. "Chicken" and "Satay" are two of the tags cooks chose for Dutch Indonesian Sate.
Yield: 1 Ready in 1 hours
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Dutch Indonesian Sate Preparation
Make marinade by combining juice from lemons with garlic, soy sauce and salt. Pierce meats and marinate 2 to 4 hours. Save the marinade to use in the peanut butter sauce. Weave meats onto skewers and grill until meat is done. Do not overcook. To prepare the peanut butter sauce, combine peanut butter, lemon juice, honey and hot sauce with reserved marinade and heat at low temperature until well blended, stirring constantly. Remove from heat and add half and half. Return sauce to heat and warm through, stirring constantly. Serve meat on platter and pour sauce into bowl. Meat is dipped in the sauce as you eat. Perfect with a green salad. Serves 12. Per serving: 5117 Calories (kcal); 305g Total Fat; (52% calories from fat); 289g Protein; 341g Carbohydrate; 984mg Cholesterol; 1676mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 38 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 38 Fat; 18 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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