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Satay with peanut sauce and jasminris

Cook time: 0 min.
Servings: 2

Ingredients for Satay with peanut sauce and jasminris

0.5Lemon juice thereof
0.5stemLemon grass
1-1.5Fresh red chilli
150gDesiccated coconut
2Ham schnitzler of topside ca. 300 g 1 – 1 ½ cm thick
3dlJasminris cooked in 6 dl. lightly salted water for 10 minutes
3dlBoiling water
6Small træspyd

Instructions for Satay with peanut sauce and jasminris

To prepare the Satay with peanut sauce and jasminris recipe, please follow these instructions:

Skewers: cut in pieces of 2 x 2 cm. schnitzlerne and benefit them on 6 small træspyd, placed in a small roasting pan or ovenproof dish. Chop the garlic and lemon grass fine and stir it with the lemon juice, oil, salt and pepper. Pour over pork and style it cold while you boil rice.

Turn on the grill, and when you have finished washing up and clean up, grills you spikes 12-15 minutes total where they turned over 2-3 times. Look for them along the way.

Peanut sauce: Coconut flour over poured with boiling water and draws 5 minutes. Onion, garlic and Lemongrass peeled and chopped. Chili's is freed of nuclei and strimles. Onion, garlic, chili and Lemongrass fried in oil in a frying pan for 2 minutes at good heat. Peanutbutter, add and FRY further 1 minute.

Coconut flour with wetness poured through a sieve. It is væden you should use. This coconut milk in peanut sauce along with the sugar. The sauce is cooked up and some gruel is so, while the skewers will be finished, like 2 minutes until it is cooked a bit into.