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Mushroom Satay (Satay Het Hom)




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Mushroom Satay (Satay Het Hom)

8 oz Presoaked Chinese mushrooms

The Marinade

1 ts Finely chopped galangal

1 ts Finely chopped lemon grass

1 ts Kaffir lime leaf-(finely chopped)

2 Coriander roots

4 sm Garlic cloves-coarsely chopped

1/2 ts Curry powder

1 tb Light soy sauce

2 tb Sugar

1 ts Powdered coriander seed

1 ts Ground cumin

1 ts Salt

2 tb Oil

1/2 c Coconut milk

The Peanut Sauce

1 tb Oil

1 tb Red curry paste

1 c Coconut milk

2 tb Sugar

1/4 ts Salt

1 tb Lemon juice

3 tb Ground roast peanuts

Taking each mushroom as a rough circle cut towards centre in a spiral to make one long strip as if peeling an apple in one go. Set aside. THE MARINADE: In a mortar pound together the galangal, lemon grass, lime leaf, coriander roots and garlic to form a paste. Place this in a mixing bowl and stir in all the other ingredients, mixing well. Place all the mushroom strips in this marinade and leave for at least 30 minutes. PEANUT SAUCE: In a wok or frying pan/skillet, heat the oil, add the curry paste and fry briefly until it blends with the oil. Add the coconut milk, lower the heat and stir well until a rich red colour appears. Add the remaining ingredients, stirring constantly until a thick sauce is formed, and set aside. Take the mushroom strips from the marinade and thread each one on to a satay stick. Grill/broil until cooked through.

Serve with the peanut sauce and fresh cucumber pickle. Little triangles of toast may also be served for those who wish to mop up more sauce.

 

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