Conference turris::cooks

    It's not always peanuts (thank goodness; I'm allergic to peanuts);
    sometimes it is sesame paste.  I'll get a couple of recipes and
    put them in here tomorrow.

Indonesian Shrimp Sate

2 T oil
2 garlic cloves
1/4 c lemon juice
3 T peanut butter
1 T minced scallions
2 t soy sauce
1 t chili powder
1 t turmeric
3 dozen shrimp, shelled and deveined

Heat oil, add garlic, and brown.
Add all but the shrimp and cook 1 minute.
Let cool.
Mix in shrimp.
Let stand 30 minutes at room temperature.
Skewer shrimp and broil 3-4 inches from heat 3 minues on each side.

Indian Sate

1/2 c creamy peanut butter
1/4 c lemon juice
1/4 c chopped parsley
1/4 c minced onion
4 t soy sauce
1 t ground ginger
1/4 t red pepper flakes
2 chicken breasts, boned, skinned, and cut into 1-inch pieces
2 red peppers, cut into 1-inch pieces

In food processor or blender, stir together peanut butter, lemon juice,
parsley, onion, soy sauce, ginger, and red pepper flakes.
Process until well mixed.
Thread chicken and red pepper pieces alternately onto bamboo skewers or
toothpicks.
Brush with peanut butter mixture.
Broil 15 minutes or until chicken is tender.


When I make these, I use sesame paste instead of peanut butter.

    The Indonesian variety of the peanut sauce is called gado-gado.
    The Conimex company in Holland exports ready made jars of it, all
    you have to do is add some water and heat. It is available in most
    Chinese grocery stores, but I have also seen it in some specialty
    grocery stores elsewhere (i.e. Andover, Ma)

    
    I found Gado-Gado at Joyce Chen's on Route 2 A in Acton.  The Boemboe
    Company of Holland makes a package of three bars or "sachets" which
    you mix with 400 ml of boiling water to make a peanut sauce.  I
    used only 200 ml of water, but the sauce seemed too watery.  The
    manufacturer suggested adding lemon & sambal to the sauce; this
    produced an adequate but not too exciting peanut sauce for a chicken
    sate.
    
    I'm still looking for a sauce with more depth & zip.  An ideas out
    there?
    

There is a wonderful gado-gado recipe in the Moosewood Cookbook, a vegetarian
cookbook. If I have time I'll try to bring it in to type it in for you. It was
so good that my husband, who cannot stand peanut butter, thought it was
wonderful too.  Its fairly thick, much too rich for daily eating, but good for
special occasions. Because I liked it so much I made my husband make me an
Indonesian feast for my birthday last year. We discovered a few new recipes by
doing that!

Eryn Utz

    I'll have to check to see if we have a recipe, but we usually make
    it with unsalted peanut butter and coconut milk (not cream of
    coconut). You can get coconut milk at Joyce Chens. To make it
    spicy, you can add Thai curry paste. 
    
    If I find a recipe with the correct measurements, I'll post it
    here.
    
    mike (who loves Chicken Satay)

                    <<< TLE::PUBD$:[VAXNOTES]COOKS.NOTE;1 >>>
                        -<  How to Make them Goodies  >-
================================================================================
Note 1127.3                    Chocolate notefile?                        3 of 3
CALVA::WOLINSKI "uCoder sans Frontieres"             26 lines  27-APR-1988 10:07
                             -< Here's my recipe >-
--------------------------------------------------------------------------------

    
     I make my own peanut sauce for sate here's my recipe off the top
    of my head so some of the amounts might be alittle off.
    
    
      1 cup chunky peanut butter
      1/2 to 3/4 cup coconut milk <availible at Joyce Chen's>
      3 large cloves of minced garlic
      1 very small onion finely minced <about an equal amount to the garlic>
      1 to 2 tablespoon of ketjap mantis <sweet Indonesian soy sauce
    					  also availible at J.C. if
    					  not substitute 1/2 soy sauce
    					  with 1/2 molasses>
      pinch of chopped fresh coriander or dried ground <the fresh is
    							much better>
      sambal to taste
    
    
      Place all of the above in a sauce pan and bring to a simmer.
      Reduce the heat and just barely simmer for 30 min. You might
      want to start off with only half the coconut milk and then 
      thin the sauce to the consistency you want. 
    
       -mike
                  
    

    
    see also note 1142
    
    /. Ian .\
    

    What's going on here????  I entered a note about peanut sauce but then
    it was gone and .8 was a note "see also note 1142" by Ian.  So I
    entered my note again.  When I looked again, my note appeared twice as
    .8 and .9, so I deleted .9, and now there are none and Ian's note is
    back!  Do I dare try again???
    
    No.  Suffice it to say that I made a peanut sauce that had orange juice
    in it (which I thought was unusual) and it was very good.
    
    Michelle

    Well, *I* read your .8, but can't find it now either...
    
    Edd

Very strange.  I read it too.  But going backwards in the reply stream,
Ian's note shows up.  I went back to my XNotes history list, clicked on the
original reading, and voila, there it was.  Forward a reply, back a reply,
and Ian's note is back!

'Nuf already.  Here's the body of the mysterious note:

    This is an old note, but I think it's the best place for this:
    
    I just made a yummy peanut sauce that is a good compliment for spicy
    foods (I'm having it with spicy lentil patties).  I don't remember the
    exact amounts but I believe they are equal parts (I always add more or
    less to taste anyway)
    
    1/4 c. peanut butter
    1/4 c. ground sesame seeds
    1/4 c. rice vinegar
    1/4 c. orange juice (or more for consistency)
    soy sauce to taste
    minced garlic        |These two ingredients may
    cayenne pepper       |be increased to make a spicier sauce
    
    The spicier version is great on a salad of lettuce, cabbage, cucumber
    and carrot.  Or on a cold pasta salad with cuke & carrot.
    
    I thought the orange juice was an unusual ingredient, but it is very
    good.
    
    Michelle

    THANKS! for retrieving my note.

    Wierd, wierd, wierd.
    
    I looked at Michelle's reply .8 when I first logged in here.  Then
    after reading the rest of the string, I went back to look at .8 and
    Ian's note was there.  I set seen/before=yesterday and got Michelle's
    reply .8 again, so I extracted it.  When I looked at the file I had
    extracted, it was Ian's reply.  After that, the theme song from "The
    Twilight Zone" started runninng through my mind.
    
    
    Steve
    

    Considering the powers this recipe seems to have, I'm not sure I'd want
    to eat it....;^)
    
    Edd

What you are seeing is the result of a bug in VAX NOTES.  If you're not very 
careful when using SET NOTE/NOTE=new-note-id, it is possible to get two 
different notes with the same note ID.  Simply looking through replies will 
show you only one of them, but NEXT UNSEEN, which accesses notes by a mechanism 
other than note IDs, will let you see the other one.  You may occasionally see 
notes with the title "ghost chasing" in this conference, but only while using 
NEXT UNSEEN.  Those are notes from Danielle Hache attempting to work around 
this problem.

--PSW

    In a conference I moderate, I've found that "SET NOTE/NOTE= NNN.9999"
    sets the ID to be the last reply, and doesn't seem to cause any
    confusion...
    
    Edd

    Have you tried NNN.L  ?  (L=Last)
    
    ed