Tempeh (Or Chicken) Satay With Curried Cashew Sauce |
|
 |
Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 20 |
|
Tempeh and cashews stand in for the traditional chicken and peanuts in this classic Indonesian dish. Cooking Light, SEPTEMBER 2002 Ingredients:
1/4 cup rice vinegar |
1/4 cup low sodium soy sauce |
1/4 cup mirin (sweet rice wine) |
2 teaspoons minced peeled fresh ginger |
2 teaspoons vegetable oil |
1 garlic clove, crushed |
1 lb tempeh or 1 lb chicken, cut into 40 cubes |
cooking spray |
1 cup chopped onion |
2 teaspoons minced peeled fresh ginger |
1/4 teaspoon fine sea salt |
2 garlic cloves, chopped |
2 teaspoons curry powder |
1/2 teaspoon ground turmeric |
1 cup water |
2 tablespoons chopped cashews |
1 tablespoon fresh lemon juice |
Directions:
1. To prepare tempeh or chicken:.
2. If using tempeh cut into 40 cubes; if using chicken cut into bite size pieces.
3. Combine first 6 ingredients in large nonstick skillet; add tempeh/chicken, tossing lightly to coat.
4. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes.
5. Uncover mixture and increase heat to medium-high.
6. Cook 4 minutes or until golden brown or done, turning frequently. Cool.
7. To prepare sauce:
8. Heat a small saucepan coated with cooking spray over medium-high heat.
9. Add onion, 2 teaspoons ginger, salt, and 2 garlic cloves; sauté 5 minutes.
10. Stir in curry powder and turmeric; sauté 1 minute.
11. Add water. Bring to a boil, and cook 1 minute.
12. Cool 5 minutes.
13. Pour onion mixture into a blender, and add cashews and lemon juice. Process until smooth.
14. Place a toothpick in each tempeh/chicken piece.
15. Serve with warm cashew sauce.
16. For Vegetarian do not use Chicken.
|
|