Realfood Bakedchicagorecipes Chocolate: [realfood] Delicacies from the coconut islands

Anyone whi has been to Indonesia is familiar with sate : delicious little kebabs or bronchettes, made from pieces of grilled marinated pork, beef, chicken or scampi, served with peanut and soy sauce.

Recipe :

Quantities for 2-3 people (about 15 sate skewers) :

1 kg/2,25 lb lamb fillet or 20 very thin lamb cutlets

100 g/3,5 oz desiccated (shredded) coconut

For the marinade :

2 cloves garlic

2 kaffir lime leaves

1 cup coconut milk

0,5 teaspoon turmeric

0,5 teaspoon ground coriander

1 teaspoon cumin

salt

black pepper

Preparation

Crush the garlic, cut the kafir lime leaves into very fine strips and add both to the other ingedients for the marinade. Stirr well.

Cut the lamb into pieces about 2 cm/3/4 in by 1,5cm/0,6in. Leave to stand in the marinade for about 30 minutes. Then treaded four to five pieces on each wooden skewer. Place the kebabs or brochettes on a charcoal grill and cook over a medium heat for about 5 minutes in all, turning the kebabs frequently. Meanwhile, mix the half the remaining marinated with grated coconut which acquires a beautiful yellow colour as a result. Remove the kebabs from the grill and roll them in the marinade with grated coconut. Return to the grill and cook for another 1 or 2 minutes so that the grated coconut turn into golden brown.

The dish can also be prepared in the oven at temperature of 220 C (425 F), gas mark 7. Put the kebabs in the preheated oven on a rack. Turn after 2 to 3 minutes and cook for a further 2 minutes. Remove from the oven, roll in the marinade with the grated coconut and cook for a final 1 or 2 minutes until golden brown. These are delicious with salad.

Tip : Depending on the number of side dishes and the appetite of your guests, reckon on three to five sate kebabs per person. As an alternative, the lamb chops can be cooked whole, without being threaded on sticks.

Regards

Eko SB Setyawan

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