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 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 center 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 color
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.
Yield: 3
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