This recipe was not bad, but was kind of bland. The sauce was ok, but overall, this was not worth making again as is when there are so many better sate recipes out there.
Tamarind concentrate is available as a paste or pulp, usually in a sticky, semidry block. Steep it in boiling water to extract the tart, flavorful juice; the remaining fibrous part should be discarded. You can use dark molasses and lime juice as a substitute.
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- Calories: 361
- Calories from fat: 32%
- Fat: 12.7g
- Saturated fat: 2.3g
- Monounsaturated fat: 5g
- Polyunsaturated fat: 4.5g
- Protein: 31.3g
- Carbohydrate: 30.5g
- Fiber: 1.9g
- Cholesterol: 72mg
- Iron: 1.9mg
- Sodium: 362mg
- Calcium: 42mg
- 1/3 cup unsalted, dry-roasted peanuts
- 2 cups water
- 2 tablespoons tamarind concentrate
- 1 tablespoon vegetable oil
- 1/4 cup chopped shallots
- 2 tablespoons finely chopped peeled fresh lemon grass
- 1/2 teaspoon crushed red pepper
- 1 garlic clove, chopped
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 pound skinned, boned chicken breast halves
- Cooking spray
- 1 cup hot cooked rice
- 1/2 cup chopped cucumber
- 4 teaspoons chopped fresh cilantro
- Fresh pineapple (optional)
- Place peanuts in a food processor, and process until ground. Spoon into a bowl, and set aside.
- Combine water and tamarind concentrate in a saucepan; stir well. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; let stand 20 minutes. Drain mixture in a sieve over a bowl, and discard pulp.
- Heat oil in a medium saucepan over medium heat. Add shallots, lemon grass, red pepper, and garlic; saute 1 minute or until tender. Stir in ground peanuts, tamarind mixture, sugar, and salt. Bring to a boil; cook 17 minutes or until the mixture is reduced by half. Drain sauce in a sieve over a bowl; discard pulp.
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness using a meat mallet. Remove plastic wrap; cut chicken into 3/4-inch-wide strips. Combine 3 tablespoons tamarind sauce and chicken strips in a heavy-duty zip-top plastic bag. Seal; marinate in refrigerator 1 hour. Remove chicken from bag; discard marinade.
- Loosely thread chicken strips onto each of 8 (8-inch) skewers. Prepare the grillor broiler. Place the skewers on a grill rack or broiler pan coated with cooking spray, and cook 5 minutes on each side or until done. Serve skewers with remaining tamarind sauce and rice. Top with cucumber and cilantro; garnish with pineapple, if desired.
- 2 skewers, 1/4 cup sauce, 1/4 cup rice, 2 tablespoons cucumber, and 1 teaspoon cilantro.
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