Mushroom satay (satay het hom)
Yield: 3 Servings
Ingredients:
- 8 oz Presoaked Chinese mushrooms MMMMM------------------------THE MARINADE-----------------------------
- 1 ts Finely chopped galangal
- 1 ts Finely chopped lemon grass
- 1 ts Kaffir lime leaf --(finely chopped)
- 2 Coriander roots
- 4 sm Garlic cloves -- coarsely chopped
- 1/2 ts Curry powder
- 1 tb Light soy sauce
- 2 tb Sugar
- 1 ts Powdered coriander seed
- 1 ts Ground cumin
- 1 ts Salt
- 2 tb Oil
- 1/2 c Coconut milk MMMMM----------------------THE PEANUT SAUCE---------------------------
- 1 tb Oil
- 1 tb Red curry paste
- 1 c Coconut milk
- 2 tb Sugar
- 1/4 ts Salt
- 1 tb Lemon juice
- 3 tb Ground roast peanuts
Instructions:
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.
