Sate Daging and Nasi Goring

[Innkeeper]

We did Indonesian last night. We had to toss our shrimp paste when we moved, and could only find the replacement on line. We had everything else on hand. Have to admit we had malt beverage with it!

SATE DAGING
(Grilled Beef on Skewers)

12 oz Skirt steak in 1” cubes
½ C Coconut milk (made with unsweetened coconut)
¼ C Soy sauce
1 T Brown sugar
6 Kemiri nuts ground (or Macadamias)
½ tsp Shrimp paste
1 tsp Ground turmeric
1 tsp Ground coriander
½ tsp Ground caraway seed
½ tsp Ground ginger
¼ tsp Ground cloves
1 Onion minced finely

Whisk all ingredients after beef together. Toss the beef cubes in marinade. Marinate overnight in refrigerator. Thread onto soaked bamboo skewers, and broil or grill till cooked to your desire; basting with marinade throughout. Serve with peanut sauce for dipping.

PEANUT SAUCE:

2 T Conimex Gado-Gado Mix (or 2 T crunchy peanut butter and ¼ tsp crushed red pepper)
2 T Water

Mix together over heat (double if using following recipe).

NASI GORING:
(Indonesian Fried Rice)

2 Onions chopped
2 Cloves garlic minced
½ C Peanut oil
1 C Raw rice (short grain)
2 C Chicken stock
1 C Shredded cooked chicken
1 C Diced ham
1 C Cooked popcorn shrimp (native Maine shrimp)
1 tsp Shrimp paste
¼ tsp Cayenne
¼ tsp Ground white pepper
¼ tsp Ground mace
1 T Sweet paprika
2 tsp Laos root
1 tsp Ground cumin
¼ C Peanut sauce

Cook rice in stock; cool & dry. Sauté onion in oil until golden. Dissolve shrimp paste in onions and add garlic and other spices (not peanut sauce yet). Cook spice mixture for five minutes (the shrimp paste will smell like terrible for a while, but eventually dies down). Add rice and mix thoroughly with spices. Add meat and shrimp and stir till heated through. Stir in peanut sauce. Place on warm platter, garnish with chopped parsley or cilantro, and serve.



[This message has been edited by Innkeeper (edited 03-21-2006).]