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Mushroom Satay (Satay Het Hom)

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Recipe

 

Yield

3 servings

Prep

25 min

Cook

20 min

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
8 ounces mushrooms, chinese
presoaked
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The marinade
1 teaspoon galangal root
finely chopped
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1 teaspoon lemongrass
finely chopped
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1 teaspoon kaffir lime leaves
finely chopped
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2 each coriander root
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4 small garlic cloves
coarsely chopped
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½ teaspoon curry powder
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1 tablespoon soy sauce, light
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2 tablespoons sugar
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1 teaspoon coriander
ground
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1 teaspoon cumin
ground
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1 teaspoon salt
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2 tablespoons vegetable oil
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½ cup coconut milk
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The peanut sauce
1 tablespoon vegetable oil
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1 tablespoon red curry paste
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1 cup coconut milk
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2 tablespoons sugar
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¼ teaspoon salt
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1 tablespoon lemon juice
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3 tablespoons peanuts
ground, roasted
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Ingredients

Amount Measure Ingredient Features
231.2 ml/g mushrooms, chinese
presoaked
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The marinade
5 ml galangal root
finely chopped
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5 ml lemongrass
finely chopped
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5 ml kaffir lime leaves
finely chopped
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2 each coriander root
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4 small garlic cloves
coarsely chopped
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2.5 ml curry powder
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15 ml soy sauce, light
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3E+1 ml sugar
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5 ml coriander
ground
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5 ml cumin
ground
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5 ml salt
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3E+1 ml vegetable oil
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118 ml coconut milk
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The peanut sauce
15 ml vegetable oil
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15 ml red curry paste
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237 ml coconut milk
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3E+1 ml sugar
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1.3 ml salt
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15 ml lemon juice
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45 ml peanuts
ground, roasted
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Directions

Taking each mushroom as a rough circle cut towards centre in a spiral to make one long strip as if peeling an apple in one go.

Set aside.

THE MARINADE: In a mortar pound together the galangal, lemon grass, lime leaf, coriander roots and garlic to form a paste.

Place this in a mixing bowl and stir in all the other ingredients, mixing well.

Place all the mushroom strips in this marinade and leave for at least 30 minutes.

PEANUT SAUCE: In a wok or frying pan/skillet, heat the oil, add the curry paste and fry briefly until it blends with the oil.

Add the coconut milk, lower the heat and stir well until a rich red colour appears.

Add the remaining ingredients, stirring constantly until a thick sauce is formed, and set aside.

Take the mushroom strips from the marinade and thread each one on to a satay stick.

Grill/broil until cooked through. Serve with the peanut sauce and fresh cucumber pickle.

Little triangles of toast may also be served for those who wish to mop up more sauce.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 48477% from fat
 % Daily Value *
Total Fat 42g 64%
Saturated Fat 24g 118%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1169mg 49%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 9%
Sugars g
Protein 12g
Vitamin A 0% Vitamin C 6%
Calcium 4% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
 

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