Mushroom Satay (Satay Het Hom)
Yield
3 servingsPrep
25 minCook
20 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
mushrooms, chinese
presoaked |
|
| The marinade | |||
| 1 | teaspoon |
galangal root
finely chopped |
*
|
| 1 | teaspoon |
lemongrass
finely chopped |
|
| 1 | teaspoon |
kaffir lime leaves
finely chopped |
*
|
| 2 | each |
coriander root
|
*
|
| 4 | small |
garlic cloves
coarsely chopped |
*
|
| ½ | teaspoon |
curry powder
|
|
| 1 | tablespoon |
soy sauce, light
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
coriander
ground |
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | cup |
coconut milk
|
|
| The peanut sauce | |||
| 1 | tablespoon |
vegetable oil
|
|
| 1 | tablespoon |
red curry paste
|
*
|
| 1 | cup |
coconut milk
|
|
| 2 | tablespoons |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | tablespoon |
lemon juice
|
|
| 3 | tablespoons |
peanuts
ground, roasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
mushrooms, chinese
presoaked |
|
| The marinade | |||
| 5 | ml |
galangal root
finely chopped |
*
|
| 5 | ml |
lemongrass
finely chopped |
|
| 5 | ml |
kaffir lime leaves
finely chopped |
*
|
| 2 | each |
coriander root
|
*
|
| 4 | small |
garlic cloves
coarsely chopped |
*
|
| 2.5 | ml |
curry powder
|
|
| 15 | ml |
soy sauce, light
|
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
coriander
ground |
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 118 | ml |
coconut milk
|
|
| The peanut sauce | |||
| 15 | ml |
vegetable oil
|
|
| 15 | ml |
red curry paste
|
*
|
| 237 | ml |
coconut milk
|
|
| 3E+1 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 15 | ml |
lemon juice
|
|
| 45 | ml |
peanuts
ground, roasted |
|
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.
