02-24-2005, 01:49 PM
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3 chicken skewers
3 shrimp skewers
1 cup lo mein noodles
1/2 cup peanut sauce.
1 tablespoon green onions, chopped
1 teaspoon black sesame seeds
Remove skewers from marinade and place onto a well oiled section of the grill or large sauté pan. Cook chicken and Shrimp for 3 to 4 minutes until done. Toss cooked lo mein noodles with peanut sauce.
Place skewers on top of noodles, garnish with green onions and black sesame seeds.
Satay Marinade
1/2 cup fresh jalapenos
1/2 cup garlic
1/2 cup ginger, fresh minced
1/2 cup fresh lemon juice
2 1/2 cups soy sauce
1 1/4 cups sesame oil
1 1/2 cups brown sugar
Measure and combine all ingredients in a blender and cover. Blend for 1 minute. Place in appropriate size container. Cover and refrigerate.
Peanut Sauce
2/3 cup crunchy peanut butter
1 1/2 cups coconut milk, unsweetened
1/4 cup lemon juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon fresh ginger, grated
4 cloves garlic, minced
1/4 cup chicken stock
1/4 cup heavy cream
1/2 teaspoon cayenne pepper
Combine peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic and cayenne in a saucepan overt moderate heat. Cook until consistency of heavy cream, stirring frequently. Transfer to a blender and pulse briefly three to four times. Add chicken stock and heavy cream to blend. Blend for 1 minute or until smooth and creamy.
3 chicken skewers
3 shrimp skewers
1 cup lo mein noodles
1/2 cup peanut sauce.
1 tablespoon green onions, chopped
1 teaspoon black sesame seeds
Remove skewers from marinade and place onto a well oiled section of the grill or large sauté pan. Cook chicken and Shrimp for 3 to 4 minutes until done. Toss cooked lo mein noodles with peanut sauce.
Place skewers on top of noodles, garnish with green onions and black sesame seeds.
Satay Marinade
1/2 cup fresh jalapenos
1/2 cup garlic
1/2 cup ginger, fresh minced
1/2 cup fresh lemon juice
2 1/2 cups soy sauce
1 1/4 cups sesame oil
1 1/2 cups brown sugar
Measure and combine all ingredients in a blender and cover. Blend for 1 minute. Place in appropriate size container. Cover and refrigerate.
Peanut Sauce
2/3 cup crunchy peanut butter
1 1/2 cups coconut milk, unsweetened
1/4 cup lemon juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon fresh ginger, grated
4 cloves garlic, minced
1/4 cup chicken stock
1/4 cup heavy cream
1/2 teaspoon cayenne pepper
Combine peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic and cayenne in a saucepan overt moderate heat. Cook until consistency of heavy cream, stirring frequently. Transfer to a blender and pulse briefly three to four times. Add chicken stock and heavy cream to blend. Blend for 1 minute or until smooth and creamy.