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Showing 1-6 of 6
By Chunky M
on November 26, 2001
I am Malaysian and I have an awesome satay recipe that takes over 12 hours to make (much chopping, blending and overnight marinating required). This one took me about 30 minutes and used ingredients found in almost any American kitchen. For the sauce I used chunky peanut butter (I didn't want a smooth peanut paste), a pinch of cayenne pepper instead of chili sauce and added a tbsp of maple syrup (the Malaysian satay peanut sauce is sweet and spicy). Bottomline: Authentic-tasting? Not really. Easy? YES.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 09, 2005
Hmmm... that was interesting! I really liked the marinade for the meat, but 2 whole large onions?!? I think that's gotta be a mistake. I put in one, and there was hardly enough moisture left to accommodate another, let alone the one! The sauce is good, but a little thick and overpowering. I was thinking a little chicken broth or something might thin it out and make it more of a sauce than peanut butter with some coconut flavor and spices. I served this as a main dish over rice noodles, and over-all, I think it is worth making again. I'd definitly like to try the meat skewers on the BBQ. I bet that would be REALLY good!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 20, 2002
This title is a bit misleading for those who know true SE Asia cooking. The recipe is interesting though and I recommend it. I would lighten up on the soy sauce in the peanut sauce-it over powers it. Overall a good meal worth repeating.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Sheri Davis
on July 02, 2001
on June 18, 2001
on December 27, 2000
Serving Size: 1 (477 g)
Servings Per Recipe: 4