|
Thai Cucumber Relish
1/2 C. distilled white vinegar
1/2 C. sugar
1/2 C. cold water
1/2 t. coarse salt
2 garlic cloves flattened
Combine above ingredients in a saucepan and bring to a boil. Stir until
dissolved. Discard the garlic and cool.
2 large cucumbers
2 shallots thinly sliced
2 hot chili peppers seeded and minced
2 T. chopped Cilantro
Garnish: 4 T. chopped peanuts
Peel the cucumber and cut into quarters and then into 1/4 inch slices. Add the
rest of the ingredients and toss. Chill 1 hour. Garnish with peanuts just before
serving. |
|
Beef Sate Grill
Marinade:
3/4 C. soy sauce
1/4 C. fresh lime juice
2 T. honey
4 garlic cloves minced
1 t. ground coriander
1/2 t. ground turmeric
Combine all ingredients in a bowl and stir until dissolved.
1 1/2 lbs. beef sirloin
Cut sirloin into strips that are 3 x 1/2 x 1/4 inches. Add to marinade and
marinate for 30- 60 minutes. Soak 8-10 6 inch bamboo skewers in warm water.
After marinating sirloin, thread the beef on the skewer.
Preheat grill to high.
Cook quickly about 2 minutes per side. Serve with Peanut Dipping Sauce.
Peanut Dipping Sauce:
1 tomato peeled, seeded and diced
2 garlic cloves minced
3 scallions
1 to 4 jalapenos seeded and minced
1/4 C. cilantro chopped
1/2 C. chunky peanut butter
1/2 C. chicken stock
3 T. lime juice
3 T. soy sauce
2 T. brown sugar
Place tomato, garlic, scallions, jalapeno and cilantro into a food processor and
process into a fine paste. Add the rest of the ingredients and process to a
sauce. The sauce should be pourable, if not, add a little more broth. This sauce
will keep 3 to 4 days.
Serves 4 to 6
|
|
