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Suggest a better descriptionPlace all A MIXTURE ingredients in a dry frying pan and cook over low heat stirring constantly, just until they begin to change color. Remove from heat. In a food processor combine the A and B MIXTURES into a smooth paste. Place 1/2 cup of the coconut milk in a frying pan and heat over medium heat. Add the paste and stir untill the aroma is released, about 1 minutes. Add the remaining 1 1/2 cups of coconut milk, bring to a boil over medium heat, and boil gently for 3 minutes. Add the sugar, tamarind water, and fish soy. Simmer for 4 more munutes and use these last 3 ingredients to adjust the flavor to taste. Remove from heat. Toast the white sesame seeds and grind them roughly in a mortar. Add the peanuts and the sesame seeds to the sauce. Let the sauce cool. Place in a serving dish and sprinkle with coriander leaves before serving with satay. Serve at room temperature. Per serving: 2465 Calories (kcal); 224g Total Fat; (75% calories from fat); 73g Protein; 88g Carbohydrate; 0mg Cholesterol; 133mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 7 Lean Meat; 4 1/2 Vegetable; 1 1/2 Fruit; 40 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (874g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2505 | ||
Calories from Fat: 1094 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 121.5g | 162 % | |
Saturated Fat 89.1g | 445 % | |
Monounsaturated Fat 13.8g | ||
Polyunsanturated Fat 11.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 68.5mg | 2 % | |
Potassium 1304.3mg | 34 % | |
Total Carbohydrate 368.3g | 108 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 359.8g | ||
Protein 18.4g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2505
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