Reprinted with permission from the publisher, The Book Publishing Company.
Indonesian Satay (p. 82)
Makes about 1 quart (Serves 8)
These flavorful chunks can be served on toothpicks as an
appetizer, threaded on skewers and broiled for the main course, or simply served
on rice. This is even better made the day before.
Mix in a glass or ceramic container and let stand
for 10 minutes:
- 2 cups TVP® chunks
- 2 cups boiling water
- 2 Tbsp. ketchup
Cover tightly and microwave on high for 5 minutes or simmer on
the stove top for 10 minutes.
Combine in a blender for the sauce:
- 2 cloves garlic, crushed
- 2 Tbsp. onion, chopped fine
- 2 Tbsp. peanut butter
- 2 Tbsp. tamari
- juice of half lemon
- 2 pieces of candied ginger, cut up
- 1 tsp. coriander
- 1/2 tsp. salt
- 1/4 tsp. red pepper flakes
Whiz a few seconds in the blender. Place sauce in a 2 quart
casserole, cover tightly, microwave on high 2 minutes. Combine chunks and sauce,
cover tightly and microwave on medium power 7 minutes. Or bring sauce to a boil
on top of the stove, add chunks, cover, reduce heat and simmer gently about 15
minutes until tender.
Per serving: Calories: 76, Protein: 10 gm., Carbohydrates: 8
gm., Fat: 2 gm.