Mushroom satay(satay het hom)

 
                       MUSHROOM SATAY (SATAY HET HOM)
 
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Thai                             Vegetarian
                 Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Presoaked Chinese mushrooms
                         -----THE MARINADE-----
    1       t            Finely chopped galangal
    1       t            Finely chopped lemon grass
    1       t            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       t            Powdered coriander seed
    1       t            Ground cumin
    1       t            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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