How can you read a recipe of satay without the water in your mouth? This recipe comes from that beautiful book The Kitchen by Melati. Anny Tissot from Patot wrote it. The book was already published in 2007. From 2009 there is a travel report by Indonesia. Besides, I can‘t find much about her except that she had an Indian catering company for years.
You
will need:
4 large chicken bolts
1 onion
Leaf laurel
2 cloves
½ carrot
bunch celery leaf
2 green peppers without seeds and seed list
2 tbsp butter
4 tbsp flour
2 dl milk
2.5 dl of cooking liquid
6 solid mushrooms
Juice of ½ lemon
Worcester sauce
Salt and pepper
Preparation:
Mix the ketjap, the brown sugar, the lemon juice, the cloves of garlic, the onion and the sambal. Turn and or rub smooth. Cut the meat into dice and leave it in the marinade for 3 hours. Throw three pieces on each stick. Grill on charcoal, gas or grill. She even lets you fry it.
Meanwhile, put peanut butter in a pan, bring to a boil with just as much water until a thick sauce is formed. Add ketjap, garlic, sambal, laos, ketoembar and onion. Bring to a boil, maybe a little water and finally add the santen. It dissolves completely. Don’t cook. Serve with the satay. Ah, well, not to hold out, such a crap.