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Mushroom Satay Satay Het Hom | Curry Recipes

Mushroom Satay Satay Het Hom

Serving Size : 3
for prepare Mushroom Satay Satay Het Hom
Amount Measure Ingredient - Preparation Method
8 ounces presoaked Chinese mushrooms
the marinade
mushroom satay satay het hom
1 teaspoon finely chopped galangal
1 teaspoon finely chopped lemon grass
1 teaspoon kaffir lime leaf - (finely chopped)
2 coriander roots
4 small garlic cloves coarsely chopped
1/2 teaspoon curry powder
1 tablespoon light soy sauce
2 tablespoons sugar
1 teaspoon powdered coriander seed
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons oil
1/2 cup coconut milk
the peanut sauce
mushroom satay satay het hom
1 tablespoon oil
1 tablespoon red curry paste
1 cup coconut milk
2 tablespoons sugar
1/4 teaspoon salt
1 tablespoon lemon juice
3 tablespoons ground roast peanuts
recipe Mushroom Satay Satay Het Hom

Taking each mushroom as a rough circle cut towards center in a
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spiral to make one long strip as if peeling an apple in one go. Set aside.
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THE MARINADE: In a mortar pound together the galangal, lemon grass, lime leaf, coriander roots and garlic
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to form a paste. Place this in a mixing bowl and stir in all the other ingredients, mixing
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well. Place all the mushroom strips in this marinade and leave for at least
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30 minutes. PEANUT SAUCE: In a wok or frying pan/skillet, heat the oil, add
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the curry paste and fry briefly until it blends with the oil.
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Add the coconut milk, lower the heat and stir well until a rich red color appears.
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Add the remaining ingredients, stirring constantly until a thick sauce is formed, and set aside.
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Take the mushroom strips from the marinade and thread each one on to a satay stick.
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Grill/broil until cooked through. Serve with the peanut sauce and fresh cucumber pickle. Little triangles of toast
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may also be served for those who wish to mop up more sauce.

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    Views: 2549 | Author: Shad0w | 13 December 2009 | Comments (0)

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