The University of Kansas Libraries
KU Libraries Diversity Committee's Recipe of the Week Archive
Happy Post-Break "Back to Work" Monday!
Well, maybe not "happy"... Moving on! Today's recipe (or recipes, rather) hail from Indonesia! I'm personally excited about this one because I totally adore Satay and will most likely be making this dish this upcoming weekend! I have had satay with everything from chicken to portabella mushrooms, eggplant, and tofu! This is a good dish to experiment with because it's really hard to do anything wrong! I have also included a traditional Indonesian snack/dessert recipe because the only thing better than a great recipe is to supplement it with an equally great dessert!
Selamat Tinggal! (Indonesian for goodbye!)
The Diversity Commitee
This is an original Indonesian satay. I send it from a
long way. Hope all over the world, readers can enjoy it.
Prep Time: approx. 25 Minutes. Cook Time: approx. 20
Minutes. Ready in: approx. 1 Hour . Makes 6 servings.
Printed from Allrecipes, Submitted by Estherlita Santoso
3 tablespoons soy sauce
3 tablespoons tomato sauce
1 tablespoon peanut oil
2 cloves garlic, peeled and minced
1 pinch ground black pepper
1 pinch ground cumin
6 skinless, boneless chicken
breast halves - cubed
1 tablespoon vegetable oil
1/4 cup minced onion
1 clove garlic, peeled and minced
1 cup water
1/2 cup chunky peanut butter
2 tablespoons soy sauce
2 tablespoons white sugar
1 tablespoon lemon juice
1 Preheat an outdoor grill for high heat, and lightly oil grate.
2 In a medium bowl, mix soy sauce, tomato sauce, peanut
oil, garlic, black pepper, and cumin. Place chicken into
the mixture, and stir to coat. Cover, and marinate in the
refrigerator about 15 minutes.
3 Heat vegetable oil in a medium saucepan over medium
heat, and saute onion and garlic until lightly browned. Mix
in water, peanut butter, soy sauce, and sugar. Cook and
stir until well blended. Remove from heat, mix in lemon
juice, and set aside.
4 Thread chicken onto skewers. Cook on the prepared grill
5 minutes per side, until chicken is no longer pink and
juices run clear. Serve with the peanut butter sauce. Discard
Servings Per Recipe: 6 Amount Per Serving Calories: 328 Total Fat: 16.8g Cholesterol: 68mg Sodium: 992mg Total Carbohydrates: 12g Dietary Fiber: 1.9g Protein: 33.4g
Pisang Goreng (Indonesian Banana Fritters)
The most popular Indonesian snacks in my version. Serve
it hot and make extra. With this recipe, you always want
more! Prep Time: approx. 5 Minutes. Cook Time: approx. 15
Minutes. Ready in: approx. 20 Minutes. Makes 4 servings.
Printed from Allrecipes, Submitted by Unieng
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/4 tablespoon vanilla powder
1/2 cup milk
2 tablespoons butter, melted
1 teaspoon rum flavoring
4 ripe bananas, sliced
2 cups oil for frying
1 In a large bowl, combine flour, sugar and vanilla
powder. Make a well in the center, and pour in milk, egg,
melted butter and rum flavoring. Mix until smooth. Fold in
banana slices until evenly coated.
2 Heat oil in a wok or deep-fryer to 375 degrees F (190
3 Drop banana mixture by tablespoon into hot oil. Fry
until golden brown and crispy, 10 to 15 minutes. Remove
bananas from oil, and drain on paper towels. Serve hot.
We have determined the nutritional value of oil for frying
based on a retention value of 10% after cooking. The exact
amount may vary depending on cook time and temperature,
ingredient density, and the specific type of oil used.
Servings Per Recipe: 4 Amount Per Serving Calories: 494 Total Fat: 19.7g Cholesterol: 71mg Sodium: 92mg Total Carbohydrates: 74.2g Dietary Fiber: 4.7g Protein: 8.2g