Wild Ginger Young Mountain Lamb Satay Recipe

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Ingredients:

Serving

1 lb lamb sirloin , trim fat and cut into 1 cubes (approx. 32 for eight skewers)
2 garlic cloves, chopped fine
2 small shallots, chopped fine
1 tbsp indonesian sweet soy sauce
2 tsp black pepper
8 wooden skewers
2 tbsp peanut oil
2 slices medium shallots
2 slices small red onions
1/4 tsp cumin
1/2 tsp ground coriander
1/2 tsp dried red chili, flake
3 candle nuts, crushed
1/4 cup coconut milk
1/4 cup coconut cream
2 tsp brown sugar
1 tsp salt , to taste
1/4 cup roasted peanuts, pounded
1/2 cup jasmine rice
1/2 cup sticky rice
1 cup water ( substitute coconut milk for 1/2 of the cooking liquid)
1 lb small pickling cucumber
2 tbsp distilled white vinegar
2 tbsp sugar
2 tsp coarse salt
4 slices fresh ginger, peeled
4 shallots, peeled and quartered

Directions:

Lamb:.
Mix garlic, shallots, soy sauce and black pepper in medium size bowl. Add lamb and coat with marinade.
Cover and refrigerate for at least 2 hours. While lamb is marinating, soak wooden skewers in water.
Put 4 pieces of marinated lamb on each skewer and grill, 2 minutes on each side, over charcoal or gas.
Serve with peanut sauce, rice cakes and pickled cucumber slices.
Peanut sauce:.
Heat oil in wok or shallow pan and fry shallot and red onion until light brown. Add cumin, coriander and chili flakes and cook over medium heat until fragrant (about 30 seconds). Add candle nuts and cook for 1 minute. Add coconut milk, coconut cream and brown sugar and simmer for 5 minutes over medium heat, stirring occasionally. Remove from heat.
Transfer cooked ingredients to blender or food processor. Add crushed peanuts and salt. Blend until smooth.
Rice Cakes:.
Cook rice in rice cooker or on stove top. Spread cooked rice onto square or oblong sheet pan with 1” high sides.
Cover with wax paper or plastic wrap and use a rolling pin to compress rice. Cut into 1-1/2” squares.
For the cucumber pickles:.
Slice cucumbers 1/4 inch thick and combine with 1 tsp salt. Let sit for 1 hour. Rinse cucumbers with fresh water and drain well.
Combine remaining salt, vinegar, sugar, and 5 tablespoons hot water. Stir to dissolve. Pour over cucumbers and toss with shallots and ginger.
Serve after 1 hour.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1085.03 Kcal (4543 kJ)
Calories from fat	232.45 Kcal
		% Daily Value*
Total Fat	25.83g	40%
Cholesterol	57.46mg	19%
Sodium	1231.46mg	51%
Potassium	820.72mg	17%
Total Carbs	177.16g	59%
Sugars	121.98g	488%
Dietary Fiber	6.66g	27%
Protein	38.67g	77%
Vitamin C	16.7mg	28%
Iron	3.5mg	19%
Calcium	93.3mg	9%

Amount Per 100 g
Calories	156.19 Kcal (654 kJ)
Calories from fat	33.46 Kcal
		% Daily Value*
Total Fat	3.72g	40%
Cholesterol	8.27mg	19%
Sodium	177.27mg	51%
Potassium	118.14mg	17%
Total Carbs	25.5g	59%
Sugars	17.56g	488%
Dietary Fiber	0.96g	27%
Protein	5.57g	77%
Vitamin C	2.4mg	28%
Iron	0.5mg	19%
Calcium	13.4mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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