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Recipe courtesy of Ming Tsai

Show: East Meets West with Ming Tsai

Episode: Ming and His Blue Ginger Sous Chefs (Budi; Bear & Amy)

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Total:: 5 hr 15 min
Prep:: 5 hr
Cook:: 15 min

Ingredients

5 whole shallots, roughly chopped
5 cloves garlic
1 teaspoon toasted, ground coriander
1 tablespoon minced ginger
1 tablespoon sesame oil
1 tablespoon sambal
1 cup sweet soy sauce, kechap manis
1 rack baby lamb (small chops like New Zealand), frenched and cut into individual chops
12 large shrimp, peeled, tail on
2 skinless chicken breasts, cut into fingers
Soaked 6-inch wooden skewers
Red leaf lettuce or mixed greens for bedding
Salt and black pepper to taste
Indonesian Peanut Sauce, recipe follows

Indonesian Peanut Sauce:

Peanut oil to cook
2 cups peanuts
3 large, sliced shallots
3 cloves sliced garlic
6 minced Thai bird chiles
6 kaffir lime leaves, chiffonade
1 cup coconut milk
2 cups water
2 tablespoons sweet soy
1 lemon, juiced
Salt and black pepper to taste

Directions

In a food processor, place shallots, garlic, coriander, ginger, sesame oil and sambal and puree smooth. Add the soy and puree. Split this marinade into 3 separate containers, (a loaf pan would be ideal). Take the lamb chops and pound the meat flat while still attached to the bone, like a lollipop. Butterfly the shrimp flat and skewer parallel to the tail on both sides, 2 skewers. For the chicken, skewer 1 piece per skewer. Marinate the 3 products separately for at least 4 hours and preferably overnight. On a very hot and oiled grill, season and grill the satays for only 1 to 2 minutes a side. Do not overcook. Line a large platter with greens and place satays around. Serve with Indonesian Peanut Sauce.

Indonesian Peanut Sauce:

In a skillet coated well with peanut oil, saute the peanuts until golden brown, about 4 to 6 minutes, drain on paper towels to cool. Transfer to food processor and grind finely. In the same skillet, coat with oil and add the shallots, garlic, chiles and stir 2 minutes until fragrant. Add the kaffir, coconut milk, water, soy, ground peanuts and season. Simmer for 15 to 20 minutes until desired consistency is reached, pesto-like. Add the juice and check for seasoning. Serve at room temperature.

My Private Notes

Name: Budi's Mixed (Lamb, Chicken, Shrimp, and Veggie) Satays with Indonesian Peanut Sauce
Prep time: P0Y0M0DT5H0M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT5H15M0.000S
Ingredients: 5 whole shallots, roughly chopped; 5 cloves garlic; 1 teaspoon toasted, ground coriander; 1 tablespoon minced ginger; 1 tablespoon sesame oil; 1 tablespoon sambal; 1 cup sweet soy sauce, kechap manis; 1 rack baby lamb (small chops like New Zealand), frenched and cut into individual chops; 12 large shrimp, peeled, tail on; 2 skinless chicken breasts, cut into fingers; Soaked 6-inch wooden skewers; Red leaf lettuce or mixed greens for bedding; Salt and black pepper to taste; Indonesian Peanut Sauce, recipe follows; Peanut oil to cook; 2 cups peanuts; 3 large, sliced shallots; 3 cloves sliced garlic; 6 minced Thai bird chiles; 6 kaffir lime leaves, chiffonade; 1 cup coconut milk; 2 cups water; 2 tablespoons sweet soy; 1 lemon, juiced; Salt and black pepper to taste

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Budi's Mixed (Lamb, Chicken, Shrimp, and Veggie) Satays with Indonesian Peanut Sauce

Indonesian Peanut Sauce:

Indonesian Peanut Sauce:

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