Nancy Lam's Enak Enak

email: info@nancylam.com
  • BOOK A TABLE
  • Take Away
  • MENU
  • ABOUT
  • YOUTUBE
  • CONTACT

Turkey Satay Recipe

December 24, 2012 By Nancy Lam Leave a Comment

INGREDIENTS

500g                     Turkey breast (sliced but not too thin)

2tbsp                    Sugar

1 tsp                     Turmeric

2tbsp                    oil

2tsp                      fish sauce (to taste)

2tsp                      coriander powder

1tsp                      cumin powder

Bamboo sticks (1 packet)


PREPARATION

Mix all the ingredients together and taste. Then skewer 2inch long of turkey breast onto the bamboo skewer.


COOKING

Grill until brown both sides.

Tip: Please do not overcook as it will dry the turkey


PEANUT SAUCE

175g/6oz dry-roasted peanuts

¼ teaspoon ground coriander

Pinch of ground cumin

¼ teaspoon ground turmeric

½ teaspoon garlic powder

2 tablespoons sugar

1 teaspoon chilli oil (optional)


PREPARATION

With a pestle and mortar or in a food processor, blend the peanuts for the sauce to a smooth paste.


COOKING

In a saucepan, mix the peanut paste with 1 small cup of water.  Bring to the boil, lower the heat and add all the remaining ingredients with salt to taste (be careful with the salt as the peanuts are probably going to be quite salty already!) Leave to simmer gently for 30 minutes.  At the end of cooking it should have a good thick pouring consistency; if it is too thick, add a little more water.

Serve the turkey satay on palm or banana leaves with the warm peanut sauce.

ENJOY X

 

Filed Under: Recipes

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Book a Table

Powered By:

Come visit us

Where good 'home-cooked' food meets a nice, friendly family-run restaurant.

About

Nancy Lam is a restaurateur and TV chef specialising in Indonesian and Asian food

  • Home
  • About
  • Book a Table
  • Blog
  • Contact

Keep in Touch

Follow Us on facebook Follow Us on twitter Follow Us on youtube Follow Us on rss


Copyright © 2023 · Cook with and Nancy Lam.