I'm making Indonesian-Style Beef Satay this weekend. Basically it's a recipe
for grilling marinated skewered beef strips and rolling up in lettuce leaves
along with some peanut sauce and other things, including rice noodles or
rice. It definitely has an oriental flare. I'm at a loss what else to serve
(or grill) with it. Anyone have some ideas?

Thanks in advance,

Renee

Renee wrote:

> I'm making Indonesian-Style Beef Satay this weekend. Basically it's a
> recipe for grilling marinated skewered beef strips and rolling up in
> lettuce leaves along with some peanut sauce and other things, including
> rice noodles or rice. It definitely has an oriental flare. I'm at a loss
> what else to serve (or grill) with it. Anyone have some ideas?

Rijstaafel: Put out a big platter of rice with as many curried side dishes
and condiments as you feel like making.

Bob

Renee wrote:
> I'm making Indonesian-Style Beef Satay this weekend. Basically it's a
> recipe for grilling marinated skewered beef strips and rolling up in
> lettuce leaves along with some peanut sauce and other things,
> including rice noodles or rice. It definitely has an oriental flare.
> I'm at a loss what else to serve (or grill) with it. Anyone have some
> ideas?
>
> Thanks in advance,
>
> Renee

Satay is not rolled up in lettuce leaves. Peanut sauce, definitely. Since
you'll already have peanut sauce, you might consider Gado-Gado as a cold
vegetable side dish. Recipe by Charmaine Solomon from 'The Complete Asian
Cookbook'; the Indonesian section.

Gado-Gado

3 large potatoes, boiled and sliced
8 oz. fresh bean sprouts
1 lb. green beans
3 carrots
1/2 small cabbage
1 cucumber
small bunch watercress
3 hard boiled eggs

Peel potatoes and cut into slices. Wash been sprouts, pinching off any
brown 'tails'. Pour boiling water over the beansprouts then rinse under a
cold tap. Drain. String the beans (hardly necessary these days) and cut in
diagonal slices and cook in lightly salted water until just tender. Scrub
carrots and cut into thin strips; cook until tender. Drain. Slice the
cabbage, discarding the tough center stem. Blanch in boiling salted water
for a minute or two. Drain and refresh with cold water. Score the skin of
the cucumber with a fork, then cut it into thin slices. Wash watercress and
break into sprigs (discard tough stems). Chill until crisp.

Place watercress as a base on a serving platter. Surround with slices of
cucumber and other prepared vegetables in separate sections on top of the
watercress. Put slices of hard boiled egg in the center with the peanut
sauce. Serve cold.

Fresh seasonal fruit is always nice as a dessert.

Jill

Renee wrote:

> I'm making Indonesian-Style Beef Satay this weekend. Basically it's a
> recipe
> for grilling marinated skewered beef strips and rolling up in lettuce
> leaves
> along with some peanut sauce and other things, including rice noodles
> or
> rice. It definitely has an oriental flare. I'm at a loss what else to
> serve
> (or grill) with it. Anyone have some ideas?
>
> Thanks in advance,
>
> Renee

For authentic accompaniment gado - gado is a raw and cooked veggie with
peanut and coconut milk sauce, any of the numerous sambals, nasi kuning
lengkap or yellow rice is a mound of saffron rice surrounded by
cucumbers, hard boiled eggs, deep fried potato rounds, toasted spiced
coconut, coconut patties, pickles, tamarind shrimp, peanut wafers and
deep fried tamarind chicken. A marinated fish salad might be nice.
Baked papaya for dessert. Onde - onde are sweet rice flour balls coated
with coconut.

A Philippine dish of Ukoy - deep fried sweet potato and squash cakes are
one of my favourites to serve with satay.

For a more European - American approach, a green salad, fresh bread,
baked potatoes, corn on the cob, fresh fruit, a selection of cheeses,
lemon, pepper & garlic cauliflower, asparagus, a good cold beer goes
better with spicy Indonesian dishes than wine at least IMO.

If any of the above is of interest recipes are available upon request.
---
Joseph Littleshoes

In article >,
"Renee" > wrote:

> I'm making Indonesian-Style Beef Satay this weekend. Basically it's a recipe
> for grilling marinated skewered beef strips and rolling up in lettuce leaves
> along with some peanut sauce and other things, including rice noodles or
> rice. It definitely has an oriental flare. I'm at a loss what else to serve
> (or grill) with it. Anyone have some ideas?

There is a radish salad in an older Fine Cooking:

1/2 teaspoon kosher salt
1/4 cup sugar
1/2 teaspoon cayenne
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
2 cups halved radishes, lightly crushed with the flat side of a
chef's knife.

Mix everything but the radishes, toss with the radishes. Allow to
marinate at least 15 minutes, or refrigerate for an hour before
serving. Don't make more than an hour ahead.

The same article said that grilled french bread cubes were also
traditional accompaniments to sate.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

"Renee" > wrote in message
. ..
> I'm making Indonesian-Style Beef Satay this weekend. Basically it's a
> recipe for grilling marinated skewered beef strips and rolling up in
> lettuce leaves along with some peanut sauce and other things, including
> rice noodles or rice. It definitely has an oriental flare. I'm at a loss
> what else to serve (or grill) with it. Anyone have some ideas?
>
> Thanks in advance,
>
> Renee
>

Thanks everyone, for your suggestions.

I found this one on msn this morning and if my grocer carries udon noodles I
might consider making it. (Perhaps I can substitute spagetti?)

Emeril's Cold Noodle Salad

Ingredients
Makes 4 servings

1 pound udon noodles, cooked until tender and refreshed in ice water
1/2 cup thinly sliced green onions, cut on the bias
1/2 cup bean sprouts
1/2 cup thinly sliced carrots
1/2 cup peeled, seeded and thinly sliced cucumbers
1 cup lightly crushed toasted cashews
3 tablespoons chopped fresh cilantro
1/4 cup honey
1/4 cup soy sauce
4 teaspoons sesame oil
2 tablespoons black sesame seeds

Preparation
Combine all the ingredients in a medium bowl and mix thoroughly.
Cover and refrigerate until ready to serve.

"Joseph Littleshoes" > wrote in message
...
> Renee wrote:
>
>> I'm making Indonesian-Style Beef Satay this weekend. Basically it's a
>> recipe
>> for grilling marinated skewered beef strips and rolling up in lettuce
>> leaves
>> along with some peanut sauce and other things, including rice noodles
>> or
>> rice. It definitely has an oriental flare. I'm at a loss what else to
>> serve
>> (or grill) with it. Anyone have some ideas?
>>
>> Thanks in advance,
>>
>> Renee
>

snip

> A Philippine dish of Ukoy - deep fried sweet potato and squash cakes are
> one of my favourites to serve with satay.
>

> If any of the above is of interest recipes are available upon request.
> ---
> Joseph Littleshoes
>

This one sounds interesting. Could you please post the recipe Joseph?

On Sat, 30 Jul 2005 11:28:49 GMT, "Renee" > wrote:

>
>"Renee" > wrote in message
...
>> I'm making Indonesian-Style Beef Satay this weekend. Basically it's a
>> recipe for grilling marinated skewered beef strips and rolling up in
>> lettuce leaves along with some peanut sauce and other things, including
>> rice noodles or rice. It definitely has an oriental flare. I'm at a loss
>> what else to serve (or grill) with it. Anyone have some ideas?
>>
>> Thanks in advance,
>>
>> Renee
>>
>
>Thanks everyone, for your suggestions.
>
>I found this one on msn this morning and if my grocer carries udon noodles I
>might consider making it. (Perhaps I can substitute spagetti?)

I see no reason why you couldn't sub spaghetti, although I think I'd
prefer linguine or fettucine (flat noodles). Just make sure you cook
it al dente or even the slightly undercooked side of al dente. Mushy
noodle salads are so unappealling.

TammyM


>
>Emeril's Cold Noodle Salad
>
>Ingredients
>Makes 4 servings
>
>1 pound udon noodles, cooked until tender and refreshed in ice water
>1/2 cup thinly sliced green onions, cut on the bias
>1/2 cup bean sprouts
>1/2 cup thinly sliced carrots
>1/2 cup peeled, seeded and thinly sliced cucumbers
>1 cup lightly crushed toasted cashews
>3 tablespoons chopped fresh cilantro
>1/4 cup honey
>1/4 cup soy sauce
>4 teaspoons sesame oil
>2 tablespoons black sesame seeds
>
>Preparation
>Combine all the ingredients in a medium bowl and mix thoroughly.
>Cover and refrigerate until ready to serve.

On Sat, 30 Jul 2005 11:28:49 GMT, Renee wrote:

>
> I found this one on msn this morning and if my grocer carries udon noodles I
> might consider making it. (Perhaps I can substitute spagetti?)
>
> Emeril's Cold Noodle Salad

~~~~~~~~

Ranee... you live in the Bay Area don't you? The Safeway I go to
keeps it in a refrigerator section near the Horchata.

Renee wrote:

> I'm making Indonesian-Style Beef Satay this weekend. Basically it's a recipe
> for grilling marinated skewered beef strips and rolling up in lettuce leaves
> along with some peanut sauce and other things, including rice noodles or
> rice. It definitely has an oriental flare. I'm at a loss what else to serve
> (or grill) with it. Anyone have some ideas?
>
> Thanks in advance,
>
> Renee
>
>
green beans
rice
nasi rice
cucumber salad
atjar (sweet and sour veg, very easy to make)

Joseph Littleshoes wrote:

>
>
> Renee wrote:
>
>> "Joseph Littleshoes" > wrote in message
>> ...
>> > Renee wrote:
>> >
>> >> I'm making Indonesian-Style Beef Satay this weekend. Basically
>> it's a
>> >> recipe
>> >> for grilling marinated skewered beef strips and rolling up in
>> lettuce
>> >> leaves
>> >> along with some peanut sauce and other things, including rice
>> noodles
>> >> or
>> >> rice. It definitely has an oriental flare. I'm at a loss what
>> else to
>> >> serve
>> >> (or grill) with it. Anyone have some ideas?
>> >>
>> >> Thanks in advance,
>> >>
>> >> Renee
>> >
>>
>> snip
>>
>> > A Philippine dish of Ukoy - deep fried sweet potato and squash
>> cakes are
>> > one of my favourites to serve with satay.
>> >
>>
>> > If any of the above is of interest recipes are available upon
>> request.
>> > ---
>> > Joseph Littleshoes
>> >
>>
>> This one sounds interesting. Could you please post the recipe
>> Joseph?
>
>
>
>
> --
> ---
> Joseph Littleshoes
>
>
> Here you go. This is a dish from the Philippines and is called there 
>
>
> Ukoy
> -------
>
> to make 10 cakes
>
> 1/2 cup boiling water
>
> 10 medium sized raw shrimp in their shells (about 21 to 25 to the pound)
>
>
> 1 tsp. annatto seeds (may be eliminated as are primarily for colour)
>
> 1 tsp. salt
>
>
> 1 cup flour
>
> 1 cup cornstarch
>
> a large sweet potato (about 1/2 pound), peeled and coarsely grated
>
> a medium sized acorn squash (about 3/4 pound) peeled, halved, seeded and
> the pulp
> coarsely grated
>
>
> 2 cups canola oil
>
> 1/4 cup chopped green onions (reserve a few long thin slice for garnish)
>
> (garlic sauce)
>
> Combine the water, shrimp, annatto and salt in a heavy 1 to 1 & 1/2
> quart sauce
> pan and bring to a boil over high heat. Reduce the heat to low and
> simmer for
> about 3 minutes, or until the shrimp are firm and pink. With a slotted
> spoon
> transfer the shrimp to paper towels to drain and strain the cooking
> liquid
> through a fine sieve into a bowl (may be omitted if not using annatto;
> seeds)
> Measure the liquid, add enough fresh water to make; 1/4 cups and set
> aside.
> (Traditional Philippine cooks prefer to leave the shrimp in thei
> shells, but you
> may prefer to shell and devein them.)
>
>
> In a deep bowl, combine the flour and cornstarch. Pour into the shrimp &
> cooking
> liquid and beat until the liquid is absorbed. Then add the grated sweet
> potato
> and squash and beat vigorously with a spoon until the mixture is well
> combined.
>
>
> Pour the oil into a heavy 10 - 12 inch skillet.The oil should be about
> 1/2 inch
> deep; if necessary add more.Heat the oil until it is very hot but not
> smoking
>
>
> To make each cake, spoon about 1/3 cup of the vegetable mixture onto a
> lightly
> oiled saucer, sprinkle a teaspoon or two of the green onion on top and
> lightly
> press a shrimp into the centre. Then holding the saucer close to the
> surface o
> the oil, slide the ukoy into it with the aid of a spoon. Fry the cakes,
> 3 or 4
> at at time, for about 3 minutes, spooning the oil over each cake; then
> turn them
> carefully and fry them for another 3 minutes, regulating the heat so
> they colour
> richly and evenly without burning.As each ukoy browns transfer it to
> paper
> towels to drain.
>
>
> While they are still hot, arrange the ukoy, shrimp side up, on a heated
> platter
> and moisten each cake with a little of the garlic sauce. Pour the
> remaining
> sauce into a bowl or sauceboat. Serve at once.
>
>
> [Note;Some people preferbutter &and/or lemon juice over the ukoy;
> rather than
> the garlic sauce.]
>
>
> Garlic sauce
> -----------
>
>
> 1 tablespoon finely chopped garlic
>
> 1 teaspoon salt
>
> 1 cup malt or distilled white vinegar
>
> Crush the garlic and salt together until they become a smooth paste.
> Pour in
> the vinegar and stir vigorously with a fork to mix the ingredients
> thoroughly.
> Serve the sauce from a bowl or sauceboat as an accompaniment to other
> foods.
> Tightly covered, garlic sauce may be kept at room temperature for a dayor so.
>

--
---
Joseph Littleshoes

Renee:

I hope the following quoted post was not too ill formatted to be
useful. I have yet to master a way of getting a file into a news group
post in anything other than a "quoted" form.

Oddly enough it sometimes happens, seemingly randomly and definitely by
accident. Though as far as i can tell, the difference is between a
recipe i have composed specifically for a file and one i pull off the
net.

I posted the Ukoy recipe below, previously, to another group and decided
to quote it from an archived file rather than re type it all. Thus the
following formatting. Regrettable, but there it is.

I think it is a very good dish and i do not even really like yams or
sweet potatoes but live with an 'elderly relative' who do.
---
JL

> Joseph Littleshoes wrote:



>
> Here you go. This is a dish from the Philippines and is called
> there...
>
>
> Ukoy
> -------
>
> to make 10 cakes
>
> 1/2 cup boiling water
>
> 10 medium sized raw shrimp in their shells (about 21 to 25 to the
> pound)
>
>
> 1 tsp. annatto seeds (may be eliminated as are primarily for colour)
>
> 1 tsp. salt
>
>
> 1 cup flour
>
> 1 cup cornstarch
>
> a large sweet potato (about 1/2 pound), peeled and coarsely grated
>
> a medium sized acorn squash (about 3/4 pound) peeled, halved, seeded
> and
> the pulp
> coarsely grated
>
>
> 2 cups canola oil
>
> 1/4 cup chopped green onions (reserve a few long thin slice for
> garnish)
>
> (garlic sauce)
>
> Combine the water, shrimp, annatto and salt in a heavy 1 to 1 & 1/2
> quart sauce
> pan and bring to a boil over high heat. Reduce the heat to low and
> simmer for
> about 3 minutes, or until the shrimp are firm and pink. With a slotted
> spoon
> transfer the shrimp to paper towels to drain and strain the cooking
> liquid
> through a fine sieve into a bowl (may be omitted if not using annatto;
> seeds)
> Measure the liquid, add enough fresh water to make; 1/4 cups and set
> aside.
> (Traditional Philippine cooks prefer to leave the shrimp in thei
> shells, but you
> may prefer to shell and devein them.)
>
>
> In a deep bowl, combine the flour and cornstarch. Pour into the shrimp
> &
> cooking
> liquid and beat until the liquid is absorbed. Then add the grated
> sweet
> potato
> and squash and beat vigorously with a spoon until the mixture is well
> combined.
>
>
> Pour the oil into a heavy 10 - 12 inch skillet.The oil should be about
> 1/2 inch
> deep; if necessary add more.Heat the oil until it is very hot but not
> smoking
>
>
> To make each cake, spoon about 1/3 cup of the vegetable mixture onto a
> lightly
> oiled saucer, sprinkle a teaspoon or two of the green onion on top and
> lightly
> press a shrimp into the centre. Then holding the saucer close to the
> surface of
> the oil, slide the ukoy into it with the aid of a spoon. Fry the
> cakes,
> 3 or 4
> at at time, for about 3 minutes, spooning the oil over each cake; then
> turn them
> carefully and fry them for another 3 minutes, regulating the heat so
> they colour
> richly and evenly without burning.As each ukoy browns transfer it to
> paper
> towels to drain.
>
>
> While they are still hot, arrange the ukoy, shrimp side up, on a
> heated
> platter
> and moisten each cake with a little of the garlic sauce. Pour the
> remaining
> sauce into a bowl or sauceboat. Serve at once.
>
>
> [Note;Some people prefer butter and/or lemon juice over the ukoy;
> rather than
> the garlic sauce.]
>
>
> Garlic sauce
> ---------------
>
>
> 1 tablespoon finely chopped garlic
>
> 1 teaspoon salt
>
> 1 cup malt or distilled white vinegar
>
> Crush the garlic and salt together until they become a smooth paste.
> Pour in
> the vinegar and stir vigorously with a fork to mix the ingredients
> thoroughly.
> Serve the sauce from a bowl or sauce boat as an accompaniment to other
> foods.
> Tightly covered, garlic sauce may be kept at room temperature for a
> day or so.
>

---
Joseph Littleshoes

This recipe sounds like a keeper, JL. Thanks for posting. And B-T-W, when
it's posted like you did in this message (unquoted), it's not not a problem
for me. My recipe program has a screen import function and a 'format' button
to take out extra line carriages.

Renee


"Joseph Littleshoes" > wrote in message
...
Joseph Littleshoes wrote:

Renee wrote:
"Joseph Littleshoes" > wrote in message
...
> Renee wrote:
>
>> I'm making Indonesian-Style Beef Satay this weekend. Basically it's a
>> recipe
>> for grilling marinated skewered beef strips and rolling up in lettuce
>> leaves
>> along with some peanut sauce and other things, including rice noodles
>> or
>> rice. It definitely has an oriental flare. I'm at a loss what else to
>> serve
>> (or grill) with it. Anyone have some ideas?
>>
>> Thanks in advance,
>>
>> Renee
>
snip
> A Philippine dish of Ukoy - deep fried sweet potato and squash cakes are
> one of my favourites to serve with satay.
>
> If any of the above is of interest recipes are available upon request.
> ---
> Joseph Littleshoes
>
This one sounds interesting. Could you please post the recipe Joseph?


--
---
Joseph Littleshoes

Here you go. This is a dish from the Philippines and is called there 


Ukoy
-------

to make 10 cakes

1/2 cup boiling water

10 medium sized raw shrimp in their shells (about 21 to 25 to the pound)


1 tsp. annatto seeds (may be eliminated as are primarily for colour)

1 tsp. salt


1 cup flour

1 cup cornstarch

a large sweet potato (about 1/2 pound), peeled and coarsely grated

a medium sized acorn squash (about 3/4 pound) peeled, halved, seeded and
the pulp
coarsely grated


2 cups canola oil

1/4 cup chopped green onions (reserve a few long thin slice for garnish)

(garlic sauce)

Combine the water, shrimp, annatto and salt in a heavy 1 to 1 & 1/2
quart sauce
pan and bring to a boil over high heat. Reduce the heat to low and
simmer for
about 3 minutes, or until the shrimp are firm and pink. With a slotted
spoon
transfer the shrimp to paper towels to drain and strain the cooking
liquid
through a fine sieve into a bowl (may be omitted if not using annatto;
seeds)
Measure the liquid, add enough fresh water to make; 1/4 cups and set
aside.
(Traditional Philippine cooks prefer to leave the shrimp in thei
shells, but you
may prefer to shell and devein them.)


In a deep bowl, combine the flour and cornstarch. Pour into the shrimp &
cooking
liquid and beat until the liquid is absorbed. Then add the grated sweet
potato
and squash and beat vigorously with a spoon until the mixture is well
combined.


Pour the oil into a heavy 10 - 12 inch skillet.The oil should be about
1/2 inch
deep; if necessary add more.Heat the oil until it is very hot but not
smoking


To make each cake, spoon about 1/3 cup of the vegetable mixture onto a
lightly
oiled saucer, sprinkle a teaspoon or two of the green onion on top and
lightly
press a shrimp into the centre. Then holding the saucer close to the
surface o
the oil, slide the ukoy into it with the aid of a spoon. Fry the cakes,
3 or 4
at at time, for about 3 minutes, spooning the oil over each cake; then
turn them
carefully and fry them for another 3 minutes, regulating the heat so
they colour
richly and evenly without burning.As each ukoy browns transfer it to
paper
towels to drain.


While they are still hot, arrange the ukoy, shrimp side up, on a heated
platter
and moisten each cake with a little of the garlic sauce. Pour the
remaining
sauce into a bowl or sauceboat. Serve at once.


[Note;Some people preferbutter &and/or lemon juice over the ukoy;
rather than
the garlic sauce.]


Garlic sauce
-----------


1 tablespoon finely chopped garlic

1 teaspoon salt

1 cup malt or distilled white vinegar

Crush the garlic and salt together until they become a smooth paste.
Pour in
the vinegar and stir vigorously with a fork to mix the ingredients
thoroughly.
Serve the sauce from a bowl or sauceboat as an accompaniment to other
foods.
Tightly covered, garlic sauce may be kept at room temperature for a dayor
so.

--
---
Joseph Littleshoes

"sf" > wrote in message
...
>
> On Sat, 30 Jul 2005 11:28:49 GMT, Renee wrote:
>
>>
>> I found this one on msn this morning and if my grocer carries udon
>> noodles I
>> might consider making it. (Perhaps I can substitute spagetti?)
>>
>> Emeril's Cold Noodle Salad
>
> ~~~~~~~~
>
> Ranee... you live in the Bay Area don't you? The Safeway I go to
> keeps it in a refrigerator section near the Horchata.
>
>

No, that must be another Re(a)nee. I'm down in Hurricane Alley (Florida).
:-)

I got your message too late and only checked out the dried pasta section of
Albertson's yesterday morning. Of course it wasn't there. So I'll check the
refrigerated section next trip. Occasionally I go into the Asian part of
town -- loads of Oriental grocery stores -- so if I can't get locally I'll
pick it up there. For another BBQ, another time.

Renee (without the a)

"jake" > wrote in message
. nl...
> Renee wrote:
>
>> I'm making Indonesian-Style Beef Satay this weekend. Basically it's a
>> recipe for grilling marinated skewered beef strips and rolling up in
>> lettuce leaves along with some peanut sauce and other things, including
>> rice noodles or rice. It definitely has an oriental flare. I'm at a loss
>> what else to serve (or grill) with it. Anyone have some ideas?
>>
>> Thanks in advance,
>>
>> Renee
> green beans
> rice
> nasi rice
> cucumber salad
> atjar (sweet and sour veg, very easy to make)

I like the sound of a cool cucumber salad at a BBQ on a hot summer day. :-)

Do you have a favorite recipe for it? (Though I can probably find one with
an Internet search.)

I did a quick search on nasi rice and didn't find anything exactly called
that. Is it a type of fried rice?

Renee

"TammyM" > wrote in message
...
> On Sat, 30 Jul 2005 11:28:49 GMT, "Renee" > wrote:
>
>>
>>"Renee" > wrote in message
m...
>>> I'm making Indonesian-Style Beef Satay this weekend. Basically it's a
>>> recipe for grilling marinated skewered beef strips and rolling up in
>>> lettuce leaves along with some peanut sauce and other things, including
>>> rice noodles or rice. It definitely has an oriental flare. I'm at a loss
>>> what else to serve (or grill) with it. Anyone have some ideas?
>>>
>>> Thanks in advance,
>>>
>>> Renee
>>>
>>
>>Thanks everyone, for your suggestions.
>>
>>I found this one on msn this morning and if my grocer carries udon noodles
>>I
>>might consider making it. (Perhaps I can substitute spagetti?)
>
> I see no reason why you couldn't sub spaghetti, although I think I'd
> prefer linguine or fettucine (flat noodles). Just make sure you cook
> it al dente or even the slightly undercooked side of al dente. Mushy
> noodle salads are so unappealling.
>
> TammyM

Before going shopping I tried to find out what I could about udon noodles.
Like you say, it's a bit chewier than regular spaghetti, and it's usually
square or flat. It's also made from wheat. I think most spaghettis are made
from semolina.

In the end I decided I wasn't ready to compromise the ingredients with
making a first-time dish for company. So I settled on my old standby --
Chinese Cole Slaw for the salad part, and Grilled Asparagus Spears for the
veggie.

Renee

On Sun, 31 Jul 2005 13:40:05 GMT, "Renee" > wrote:

>
>"jake" > wrote in message
.nl...
>> Renee wrote:
>>
>>> I'm making Indonesian-Style Beef Satay this weekend. Basically it's a
>>> recipe for grilling marinated skewered beef strips and rolling up in
>>> lettuce leaves along with some peanut sauce and other things, including
>>> rice noodles or rice. It definitely has an oriental flare. I'm at a loss
>>> what else to serve (or grill) with it. Anyone have some ideas?
>>>
>>> Thanks in advance,
>>>
>>> Renee
>> green beans
>> rice
>> nasi rice
>> cucumber salad
>> atjar (sweet and sour veg, very easy to make)
>
>I like the sound of a cool cucumber salad at a BBQ on a hot summer day. :-)
>
>Do you have a favorite recipe for it? (Though I can probably find one with
>an Internet search.)
>
>I did a quick search on nasi rice and didn't find anything exactly called
>that. Is it a type of fried rice?
>
>Renee

I love cucumber salads with just the cucs and perhaps some thinly
sliced red onions with seasoned rice vinegar. In case you're not
familiar, this is just rice vinegar with just a bit of sugar and salt
so it's easy enough to do your own thing which I usually do as I can't
see the sense in having both types in my cupboard. Mayhap a
sprinkling of toasted sesame seeds at the very last minute. Delicious
and cooling.

I also love red bell peppers this way, sans the onions and sesame
seeds. Just the peppers and vinegar. Simple. Tasty.

TammyM in Sacramento, California

"Renee" > wrote in
:

>
> "jake" > wrote in message
> . nl...

>> nasi rice
>> cucumber salad
>> atjar (sweet and sour veg, very easy to make)
>
> I like the sound of a cool cucumber salad at a BBQ on a hot summer
> day. :-)
>
> Do you have a favorite recipe for it? (Though I can probably find one
> with an Internet search.)
>
> I did a quick search on nasi rice and didn't find anything exactly
> called that. Is it a type of fried rice?
>

Look for nasi goreng - you should find it then. It's an Indonesian fried
rice dish.

Rhonda Anderson
Cranebrook, NSW, Australia

"Renee" > wrote in message
. ..
> I'm making Indonesian-Style Beef Satay this weekend. Basically it's a
> recipe for grilling marinated skewered beef strips and rolling up in
> lettuce leaves along with some peanut sauce and other things, including
> rice noodles or rice. It definitely has an oriental flare. I'm at a loss
> what else to serve (or grill) with it. Anyone have some ideas?
>
> Thanks in advance,
>
> Renee
>

Last night's BBQ was a success. Rolling up the beef satays and other stuff
in lettuce leaves and chowing them down like burritos was actually a 'fun',
interactive type of meal for everyone. I also grilled up some Hot and Spicy
Chinese Chicken Wings that came out great -- crispy outside, tender inside
and wonderfully flavorful. I think this one will become my signature (side
or appetizer) dish at all my BBQs.

Now I'm stuck with a bunch of left-over peanut sauce that I need to use. I'm
going to grill pork tenderloin tonight so maybe that'll work as a dipping a
sauce.

"TammyM" > wrote in message
...
> On Sun, 31 Jul 2005 13:40:05 GMT, "Renee" > wrote:
>
>>
>>"jake" > wrote in message
i.nl...
>>> Renee wrote:
>>>
>>>> I'm making Indonesian-Style Beef Satay this weekend. Basically it's a
>>>> recipe for grilling marinated skewered beef strips and rolling up in
>>>> lettuce leaves along with some peanut sauce and other things, including
>>>> rice noodles or rice. It definitely has an oriental flare. I'm at a
>>>> loss
>>>> what else to serve (or grill) with it. Anyone have some ideas?
>>>>
>>>> Thanks in advance,
>>>>
>>>> Renee
>>> green beans
>>> rice
>>> nasi rice
>>> cucumber salad
>>> atjar (sweet and sour veg, very easy to make)
>>
>>I like the sound of a cool cucumber salad at a BBQ on a hot summer day.
>>:-)
>>
>>Do you have a favorite recipe for it? (Though I can probably find one with
>>an Internet search.)
>>
>>I did a quick search on nasi rice and didn't find anything exactly called
>>that. Is it a type of fried rice?
>>
>>Renee
>
> I love cucumber salads with just the cucs and perhaps some thinly
> sliced red onions with seasoned rice vinegar. In case you're not
> familiar, this is just rice vinegar with just a bit of sugar and salt
> so it's easy enough to do your own thing which I usually do as I can't
> see the sense in having both types in my cupboard. Mayhap a
> sprinkling of toasted sesame seeds at the very last minute. Delicious
> and cooling.
>
> I also love red bell peppers this way, sans the onions and sesame
> seeds. Just the peppers and vinegar. Simple. Tasty.
>
> TammyM in Sacramento, California
>

Oh that sounds good (and easy!), Tammy. This one is getting saved in my
'BBQs with Oriental Flare' file, too. (Just made that up, but I think I
should start one.) :-) I always keep rice vinegar and sesame seeds on
hand.

Renee

Ooops, sorry (didn't note the spelling) - hope you find it anyway.


`````````````

On Sun, 31 Jul 2005 13:33:57 GMT, Renee wrote:

>
> "sf" > wrote in message
> ...
> >
> > On Sat, 30 Jul 2005 11:28:49 GMT, Renee wrote:
> >
> >>
> >> I found this one on msn this morning and if my grocer carries udon
> >> noodles I
> >> might consider making it. (Perhaps I can substitute spagetti?)
> >>
> >> Emeril's Cold Noodle Salad
> >
> > ~~~~~~~~
> >
> > Ranee... you live in the Bay Area don't you? The Safeway I go to
> > keeps it in a refrigerator section near the Horchata.
> >
> >
>
> No, that must be another Re(a)nee. I'm down in Hurricane Alley (Florida).
> :-)
>
> I got your message too late and only checked out the dried pasta section of
> Albertson's yesterday morning. Of course it wasn't there. So I'll check the
> refrigerated section next trip. Occasionally I go into the Asian part of
> town -- loads of Oriental grocery stores -- so if I can't get locally I'll
> pick it up there. For another BBQ, another time.
>
> Renee (without the a)
>

On Sun, 31 Jul 2005 14:31:06 GMT, Renee wrote:

>
> "Renee" > wrote in message
> . ..
> > I'm making Indonesian-Style Beef Satay this weekend. Basically it's a
> > recipe for grilling marinated skewered beef strips and rolling up in
> > lettuce leaves along with some peanut sauce and other things, including
> > rice noodles or rice. It definitely has an oriental flare. I'm at a loss
> > what else to serve (or grill) with it. Anyone have some ideas?
> >
> > Thanks in advance,
> >
> > Renee
> >
>
> Last night's BBQ was a success. Rolling up the beef satays and other stuff
> in lettuce leaves and chowing them down like burritos was actually a 'fun',
> interactive type of meal for everyone. I also grilled up some Hot and Spicy
> Chinese Chicken Wings that came out great -- crispy outside, tender inside
> and wonderfully flavorful. I think this one will become my signature (side
> or appetizer) dish at all my BBQs.
>
> Now I'm stuck with a bunch of left-over peanut sauce that I need to use. I'm
> going to grill pork tenderloin tonight so maybe that'll work as a dipping a
> sauce.
>
You're making me hungry! Will you post your recipes for us?

"TammyM" > wrote in message
...
> On Sun, 31 Jul 2005 13:40:05 GMT, "Renee" > wrote:
>
> >
> >"jake" > wrote in message
> .nl...
> >> Renee wrote:
> >>

> >Renee
>
> I love cucumber salads with just the cucs and perhaps some thinly
> sliced red onions with seasoned rice vinegar. In case you're not
> familiar, this is just rice vinegar with just a bit of sugar and salt
> so it's easy enough to do your own thing which I usually do as I can't
> see the sense in having both types in my cupboard. Mayhap a
> sprinkling of toasted sesame seeds at the very last minute. Delicious
> and cooling.
>
> I also love red bell peppers this way, sans the onions and sesame
> seeds. Just the peppers and vinegar. Simple. Tasty.
>
> TammyM in Sacramento, California

I like my cukes that way too, Tammy! And always eaten with chopstix. :~)

kili

"sf" > wrote in message
...
> On Sun, 31 Jul 2005 14:31:06 GMT, Renee wrote:
>
>>
>> "Renee" > wrote in message
>> . ..
>> > I'm making Indonesian-Style Beef Satay this weekend. Basically it's a
>> > recipe for grilling marinated skewered beef strips and rolling up in
>> > lettuce leaves along with some peanut sauce and other things,
>> including
>> > rice noodles or rice. It definitely has an oriental flare. I'm at a
>> loss
>> > what else to serve (or grill) with it. Anyone have some ideas?
>> >
>> > Thanks in advance,
>> >
>> > Renee
>> >
>>
>> Last night's BBQ was a success. Rolling up the beef satays and other
>> stuff
>> in lettuce leaves and chowing them down like burritos was actually a
>> 'fun',
>> interactive type of meal for everyone. I also grilled up some Hot and
>> Spicy
>> Chinese Chicken Wings that came out great -- crispy outside, tender
>> inside
>> and wonderfully flavorful. I think this one will become my signature
>> (side
>> or appetizer) dish at all my BBQs.
>>
>> Now I'm stuck with a bunch of left-over peanut sauce that I need to use.
>> I'm
>> going to grill pork tenderloin tonight so maybe that'll work as a
>> dipping a
>> sauce.
>>
> You're making me hungry! Will you post your recipes for us?

Sure! They're all from a cookbook I just bought for my new gas grill, "The
New Gas Grill Gourmet - Great Grilled Food for Everyday Meals and Fantastic
Feasts" by A. Cort Sinnes, 1996, 2005, The Harvard Common Press. To Sinnes
credit, I have to say I love the book.

Also, I keep saying 'BBQ' knowing full well that some diehard BBQ'er is
bound to soon correct me -- It's really called a 'cook-out' since I'm not
truly BBQing, but I find BBQ easier to type. ;-)

First of all, the Beef Satay wrapped in lettuce leaves recipe I used was
kind of combination of two recipes, "Indonesian-Style Beef Satay" and
"Vietnamese-Style Sliced Steak in Lettuce Leaf Wraps". I followed the first
one to a tee, and only changed it by using additional lettuce leaf fillings
from the Vietnamese recipe, such as bean sprouts, shredded carrots, salted
dry-roasted peanuts, and optional Red Rooster sauce.

Also, a note about cooking both recipes below at the same time: I grilled my
chicken wings first since they needed about 40 minutes, then placed the
wings on the upper warming rack while I grilled my satay. So everything that
came off the grill was hot at the same time.

You'll definitely want to plan ahead for these recipes. For ingredients like
hoisin sauce and maybe sake, a trip to the Asian market may be in order.
Everything else can be easily found in your pantry or at your regular local
market.

Indonesian-Style Beef Satay

Ingredients:

One 2- to 3-pound London Broil, 1 to 1 1/2 inches thick

----- Peanut Sauce -----

1/2 cup peanut butter (chunky or smooth)
1 cup chicken or vegetable broth
2 TBS soy sauce
1 TBS brown sugar
1 to 2 tsp Tabasco sauce

----- Ginger-Sake Marinade -----

1/2 cup sake
1/4 cup soy sauce
3 TBS oil
1/4 cup peeled and grated fresh ginger
1/4 cup chopped green onions
1 or 2 fresh chile peppers, to your taste, seeded and minced, or 1 to 2 tsp
red pepper flakes

12 bamboo skewers, soaked in water 30 minutes
Iceberg lettuce leaves
Cooked Asian rice noodles, chilled, or steamed white rice (I forgot to make
this! But nobody noticed. :-) )

Filling ingredients I put out on a large lettuce lined platter:

Fresh bean sprouts
Shredded carrots
Chopped dry roasted peanuts
Chopped fresh cilantro
Chopped fresh mint

I set out a bottle of Red Rooster sauce to those daring enough to use it

Directions:

Place peanut sauce ingredients in saucepan and whisk over medium-high heat
until it thickens. Remove from heat and set aside until you reheat it at
serving time.

Combine marinade ingredients in Ziploc and place 1/4 inch sliced steak in
it. Refrigerate for 30 minutes. (I had it sitting in marinade about 5 hours
since I started in the morning.)

Preheat grill with all burners on high for 10 minutes and lid down.

During preheating, thread your skewers with meat, keeping meat as flat as
possible.

Turn all burners to medium, place skewers on grill, close lid, and cook for
8 to 12 minutes, turning once.

Meanwhile gently reheat the peanut sauce and transfer to serving bowl. Serve
skewers and accompaniments family style (I set up a serving cart outside for
buffet-style serving). To assemble, take one lettuce leaf, fill it partially
with noodles or rice, add a couple of slices of grilled beef, add other
fillings, drizzle with peanut sauce. Then take your plate back to table and
fold leaf around filling like a tortilla.

Next Recipe:

Hot and Spicy Chinese Chicken Wings

Ingredients:

2 to 2 1/2 pounds chicken wings (I bought a 4 lb pack and found I had ample
marinade for it)

----- Hot and Spicy Chinese Marinade -----

1/2 cup soy sauce
1/4 cup hoisin sauce
1/4 cup white vinegar
1/4 cup honey
1/4 cup pineapple juice
2 garlic cloves; pressed
1/2 tsp red pepper flakes
3 TBS oil

Sesame seeds and chopped fresh cilantro for garnish (optional)

Directions:

Wash and dry chicken, trim off wing tips at joint.

Combine marinade ingredients in Ziploc and add wings, turning to coat.
Marinate in fridge 4 to 6 hours or overnight. (I started in morning and
would occasionally turn over bag when I thought of it.)

Preheat grill with all burners on high for 10 minutes and lid down.

Meanwhile, drain marinade into small saucepan and boil for 2 minutes to kill
bacteria so you can baste chicken with it.

After preheating, turn off center burner and turn outside burners to medium.
Place chicken over center burner, close lid and cook until skin is crispy
and brown, 30 to 35 minutes (I needed 40 minutes or so you'll have to check
the time on your own grill). Turn chicken once during cooking and baste with
boiled marinade if desired.

Transfer to serving plate and garnish with sesame seeds and cilantro if
desired.

Enjoy! I know I did!

Renee wrote:

> This recipe sounds like a keeper, JL. Thanks for posting. And B-T-W,
> when
> it's posted like you did in this message (unquoted), it's not not a
> problem
> for me. My recipe program has a screen import function and a 'format'
> button
> to take out extra line carriages.
>
> Renee

Thanks, the formatting probly bothers me more than any one else. BTW do
you have an opinion on 'annato'? I think the taste is 'funky' at best,
kind of musty and stale but then maybe i have not got good 'annato' in
the past. I am under the impression it is used primarily for it ability
to produce a colour rather than a flavour but i have heard of people who
claim to perceive and like its flavour.
---
Joseph Littleshoes

Joseph Littleshoes wrote:
> [snip]
> ....BTW do
> you have an opinion on 'annato'? I think the taste is 'funky' at best,
> kind of musty and stale but then maybe i have not got good 'annato' in
> the past. I am under the impression it is used primarily for it ability
> to produce a colour rather than a flavour but i have heard of people who
> claim to perceive and like its flavour.

Here's something you might try. Put 2 TB annato seeds (aka achiote)
and 1/4 cup olive oil in a small pan. Simmer for a few minutes, strain
the seeds out and discard. Now you have annato-flavored oil. Use this
to make a chicken and rice dish or a paella-type dish. The oil imparts
both color and a subtle flavor. -aem

Renee wrote:

> ----- Ginger-Sake Marinade -----
>
> 1/2 cup sake
> 1/4 cup soy sauce
> 3 TBS oil

It is a personal preference on my part but if you use equal parts of soy
sauce, sake and sesame oil you will have a really delicious marinade.
It can also be used as a sauce, for dipping or to sauté with.

Ordinarily i use canola oil for just about every thing, but this is one
exception i will make, also you inclusion of the various other
ingredients listed below are an excellent addition to it but i was a bit
surprised you did not include garlic.

I have tried substituting Chinese Shao Xing rice wine for the sake but
prefer the sake.

Chopped fresh lemon grass is a good addition - subtitution for the green
onion also.
---
JL

> 1/4 cup peeled and grated fresh ginger
> 1/4 cup chopped green onions
> 1 or 2 fresh chile peppers, to your taste, seeded and minced, or 1 to
> 2 tsp
> red pepper flakes.

---.
Joseph Littleshoes

"Joseph Littleshoes" > wrote in message
...
> Renee wrote:
>
>> ----- Ginger-Sake Marinade -----
>>
>> 1/2 cup sake
>> 1/4 cup soy sauce
>> 3 TBS oil
>
> It is a personal preference on my part but if you use equal parts of soy
> sauce, sake and sesame oil you will have a really delicious marinade.
> It can also be used as a sauce, for dipping or to sauté with.
>
> Ordinarily i use canola oil for just about every thing, but this is one
> exception i will make, also you inclusion of the various other
> ingredients listed below are an excellent addition to it but i was a bit
> surprised you did not include garlic.
>
> I have tried substituting for the sake but
> prefer the sake.
>
> Chopped fresh lemon grass is a good addition - subtitution for the green
> onion also.
> ---
> JL
>
>> 1/4 cup peeled and grated fresh ginger
>> 1/4 cup chopped green onions
>> 1 or 2 fresh chile peppers, to your taste, seeded and minced, or 1 to
>> 2 tsp
>> red pepper flakes.
>
> ---.
> Joseph Littleshoes

I'm more likely to have Chinese Shao Xing rice wine at my house than
Sake. Sake doesn't last very long after opened, does it?
I know, particularly if someone wants to drink it up! But, seriously, how
long can one keep a sake that one would drink? The small bottles are not
good enough for cooking, IMO; just like wine -- if you won't drink it, why
cook with it.

Geez, I found out the hard way the other day. I added 3/4 cup of wine that
we were drinking (that we had previously drank with acceptance), but it
didn't seem up to par. I was making an Italian dinner, so the recipe I used
for cauliflower included red wine. Geez, we both agreed red that wine AND
cauliflower don't mix, no matter how good the wine might be-- yuk! -horrible
color besides!

Dee Dee

On Sun, 31 Jul 2005 16:26:53 GMT, Renee wrote:

> Also, I keep saying 'BBQ' knowing full well that some diehard BBQ'er is
> bound to soon correct me -- It's really called a 'cook-out' since I'm not
> truly BBQing, but I find BBQ easier to type. ;-)

I think if they want to complain, they should wait until we start
calling it "Q".

PS: Thanks for the recipes... I've bookmarked your post.

Dee Randall wrote:

> "Joseph Littleshoes" > wrote in message
> ...
> > Renee wrote:
> >
> >> ----- Ginger-Sake Marinade -----
> >>
> >> 1/2 cup sake
> >> 1/4 cup soy sauce
> >> 3 TBS oil
> >
> > It is a personal preference on my part but if you use equal parts of
> soy
> > sauce, sake and sesame oil you will have a really delicious
> marinade.
> > It can also be used as a sauce, for dipping or to sauté with.
> >
> > Ordinarily i use canola oil for just about every thing, but this is
> one
> > exception i will make, also you inclusion of the various other
> > ingredients listed below are an excellent addition to it but i was a
> bit
> > surprised you did not include garlic.
> >
> > I have tried substituting Shao Xing rice wine for the sake but
> > prefer the sake.
> >
> > Chopped fresh lemon grass is a good addition - subtitution for the
> green
> > onion also.
> > ---
> > JL
> >
> >> 1/4 cup peeled and grated fresh ginger
> >> 1/4 cup chopped green onions
> >> 1 or 2 fresh chile peppers, to your taste, seeded and minced, or 1
> to
> >> 2 tsp
> >> red pepper flakes.
> >
> > ---.
> > Joseph Littleshoes
>
> I'm more likely to have Chinese Shao Xing rice wine at my house
> than
> Sake. Sake doesn't last very long after opened, does it?

Yes it does, i have kept it for a long as 6 months without any
deleterious effects.

> I know, particularly if someone wants to drink it up! But, seriously,
> how
> long can one keep a sake that one would drink? The small bottles are
> not
> good enough for cooking, IMO;

Perhaps it is the brand, but i often buy a small 1/2 bottle rather than
a regular European sized bottle.

> just like wine -- if you won't drink it, why
> cook with it.

I agree, but with sake, unlike the Shao Xing rice wine, only the better
stuff is generally imported to Europe or America, cant say about Africa,
Australia might get cheap sake dumped on its market but the demand is
relatively small in Euro - American cultures to the degree that only the
better stuff is generally imported. But again, i think the American
"Gallo" brand of wines are acceptable for cooking, i have a few "grand
vins" recipes but im not spending several hundred dollars on a vintage
bottle of Chateaux Yquem to cook with. I will buy
it to drink but not to cook, the difference, in that it is perceivable
at all, is negligible IMO.
---
JL

>
>
> Geez, I found out the hard way the other day. I added 3/4 cup of wine
> that
> we were drinking (that we had previously drank with acceptance), but
> it
> didn't seem up to par. I was making an Italian dinner, so the recipe
> I used
> for cauliflower included red wine. Geez, we both agreed red that wine
> AND
> cauliflower don't mix, no matter how good the wine might be-- yuk!
> -horrible
> color besides!
>
> Dee Dee

Renee wrote:

> Now I'm stuck with a bunch of left-over peanut sauce that I need to use.
> I'm going to grill pork tenderloin tonight so maybe that'll work as a
> dipping a sauce.

If you want something different, you could probably make a great salad
dressing out of the leftover peanut sauce. The Moosewood Cookbook's Thai
salad is one of my favorites, and its dressing is almost exactly like peanut
sauce. Here's the recipe, which you can adapt (if you so choose) to the
peanut sauce you have:

Moosewood Thai Salad

DRESSING
6 Tbs good peanut butter
1 cup boiling water
4 Tbs cider vinegar
1 Tbs sugar or honey
1 to 1 1/2 tsp salt
3 to 4 medium cloves garlic, minced
crushed red pepper or cayenne, to taste
2 tsp lemon or lime juice

Place the peanut butter in a small bowl. Whisk in the water, and beat well
until combined. Stir in remaining ingredients.


THE REST
1 medium head crisp lettuce (Romaine is good)
1 medium carrot, shredded or thinly sliced
1 small bell pepper, in thin strips
1 small cucumber, peeled, seeded, and sliced
2 medium-sized ripe tomatoes, in bite-sized chunks
2 medium (fist-sized) potatoes, boiled and sliced
4 to 6 hard-boiled eggs, cut in wedges
3 cakes tofu, plain or fried, diced
a small handful each (if available): minced fresh cilantro, mint, and basil
optional: a handful of mung bean sprouts
*FUN OPTION* potato chips instead of, or in addition to, the boiled potato
slices.
Squeezable wedges of lemon or lime, for garnish

Pile up everything in a provocative yet compelling arrangement. Drizzle the
dressing on top.

BOB'S NOTES: I add briefly-boiled green beans, asparagus, or any other
vegetable that strikes my fancy. You can use finely-shredded Napa or Savoy
cabbage instead of the lettuce, if you like.

Bob

On Sun, 31 Jul 2005 15:24:31 GMT, "kilikini"
> wrote:

>
>"TammyM" > wrote in message
...
>> On Sun, 31 Jul 2005 13:40:05 GMT, "Renee" > wrote:
>>
>> >
>> >"jake" > wrote in message
>> .nl...
>> >> Renee wrote:
>> >>
>
>> >Renee
>>
>> I love cucumber salads with just the cucs and perhaps some thinly
>> sliced red onions with seasoned rice vinegar. In case you're not
>> familiar, this is just rice vinegar with just a bit of sugar and salt
>> so it's easy enough to do your own thing which I usually do as I can't
>> see the sense in having both types in my cupboard. Mayhap a
>> sprinkling of toasted sesame seeds at the very last minute. Delicious
>> and cooling.
>>
>> I also love red bell peppers this way, sans the onions and sesame
>> seeds. Just the peppers and vinegar. Simple. Tasty.
>>
>> TammyM in Sacramento, California
>
>I like my cukes that way too, Tammy! And always eaten with chopstix. :~)
>
>kili

I've never been able to manage chopsticks. I once sat between a Texan
and an Irishman who tried to teach me how to use chopsticks in a
Chinese restaurant in Berkeley. Sounds like a joke, but the only
punchline is that I still can't use em. Not that Tom and Rich didn't
try, bless their bones.

TammyM

Renee > wrote:

> I found this one on msn this morning and if my grocer carries udon noodles I
> might consider making it. (Perhaps I can substitute spagetti?)
>
> Emeril's Cold Noodle Salad

Spaghetti works fine in noodle salad, I find, but I like the texture of
udon, so I hope you can find it.

serene

aem wrote:

> Joseph Littleshoes wrote:
> > [snip]
> > ....BTW do
> > you have an opinion on 'annato'? I think the taste is 'funky' at
> best,
> > kind of musty and stale but then maybe i have not got good 'annato'
> in
> > the past. I am under the impression it is used primarily for it
> ability
> > to produce a colour rather than a flavour but i have heard of people
> who
> > claim to perceive and like its flavour.
>
> Here's something you might try. Put 2 TB annato seeds (aka achiote)
> and 1/4 cup olive oil in a small pan. Simmer for a few minutes,
> strain
> the seeds out and discard. Now you have annato-flavored oil. Use
> this
> to make a chicken and rice dish or a paella-type dish. The oil
> imparts
> both color and a subtle flavor. -aem

I will give it a try but in so far as i can taste the annato at all i
don't care for it. Though i wonder about fresh vs. older seeds. I
definitely wont be using the ground annato powder for anything other
than adding to my paint box for its colour.
---
Joseph Littleshoes

"Joseph Littleshoes" > wrote in message
...

snip

> BTW do
> you have an opinion on 'annato'? I think the taste is 'funky' at best,
> kind of musty and stale but then maybe i have not got good 'annato' in
> the past. I am under the impression it is used primarily for it ability
> to produce a colour rather than a flavour but i have heard of people who
> claim to perceive and like its flavour.
> ---
> Joseph Littleshoes
>

Well, I've never had it but based upon what you have posted, I think I'll
make do without it.

:-)

"Joseph Littleshoes" > wrote in message
...
> Renee wrote:
>
>> ----- Ginger-Sake Marinade -----
>>
>> 1/2 cup sake
>> 1/4 cup soy sauce
>> 3 TBS oil
>
> It is a personal preference on my part but if you use equal parts of soy
> sauce, sake and sesame oil you will have a really delicious marinade.
> It can also be used as a sauce, for dipping or to sauté with.
>
> Ordinarily i use canola oil for just about every thing, but this is one
> exception i will make, also you inclusion of the various other
> ingredients listed below are an excellent addition to it but i was a bit
> surprised you did not include garlic.
>
> I have tried substituting Chinese Shao Xing rice wine for the sake but
> prefer the sake.
>
> Chopped fresh lemon grass is a good addition - subtitution for the green
> onion also.
> ---
> JL
>

Soy, sake and sesame -- I'll like the sound of that, I think I'll try it. I
bought a very small bottle of sake and still have some left.

"Joseph Littleshoes" > wrote in message
...
> Dee Randall wrote:
>
>> "Joseph Littleshoes" > wrote in message
>> ...
>> > Renee wrote:
>> >
>> >> ----- Ginger-Sake Marinade -----
>> >>
>> >> 1/2 cup sake
>> >> 1/4 cup soy sauce
>> >> 3 TBS oil
>> >
>> > It is a personal preference on my part but if you use equal parts of
>> soy
>> > sauce, sake and sesame oil you will have a really delicious
>> marinade.
>> > It can also be used as a sauce, for dipping or to sauté with.
>> >
>> > Ordinarily i use canola oil for just about every thing, but this is
>> one
>> > exception i will make, also you inclusion of the various other
>> > ingredients listed below are an excellent addition to it but i was a
>> bit
>> > surprised you did not include garlic.
>> >
>> > I have tried substituting Shao Xing rice wine for the sake but
>> > prefer the sake.
>> >
>> > Chopped fresh lemon grass is a good addition - subtitution for the
>> green
>> > onion also.
>> > ---
>> > JL
>> >
>> >> 1/4 cup peeled and grated fresh ginger
>> >> 1/4 cup chopped green onions
>> >> 1 or 2 fresh chile peppers, to your taste, seeded and minced, or 1
>> to
>> >> 2 tsp
>> >> red pepper flakes.
>> >
>> > ---.
>> > Joseph Littleshoes
>>
>> I'm more likely to have Chinese Shao Xing rice wine at my house
>> than
>> Sake. Sake doesn't last very long after opened, does it?
>
> Yes it does, i have kept it for a long as 6 months without any
> deleterious effects.
>
>> I know, particularly if someone wants to drink it up! But, seriously,
>> how
>> long can one keep a sake that one would drink? The small bottles are
>> not
>> good enough for cooking, IMO;
>
> Perhaps it is the brand, but i often buy a small 1/2 bottle rather than
> a regular European sized bottle.
>
>> just like wine -- if you won't drink it, why
>> cook with it.
>
> I agree, but with sake, unlike the Shao Xing rice wine, only the better
> stuff is generally imported to Europe or America, cant say about Africa,
> Australia might get cheap sake dumped on its market but the demand is
> relatively small in Euro - American cultures to the degree that only the
> better stuff is generally imported. But again, i think the American
> "Gallo" brand of wines are acceptable for cooking, i have a few "grand
> vins" recipes but im not spending several hundred dollars on a vintage
> bottle of Chateaux Yquem to cook with. I will buy
> it to drink but not to cook, the difference, in that it is perceivable
> at all, is negligible IMO.
> ---
> JL
>
>>
>>
>> Geez, I found out the hard way the other day. I added 3/4 cup of wine
>> that
>> we were drinking (that we had previously drank with acceptance), but
>> it
>> didn't seem up to par. I was making an Italian dinner, so the recipe
>> I used
>> for cauliflower included red wine. Geez, we both agreed red that wine
>> AND
>> cauliflower don't mix, no matter how good the wine might be-- yuk!
>> -horrible
>> color besides!
>>
>> Dee Dee
>
>
>

Should I be refrigerating my open bottle of sake?

"Bob" > wrote in message
...
> Renee wrote:
>
>> Now I'm stuck with a bunch of left-over peanut sauce that I need to use.
>> I'm going to grill pork tenderloin tonight so maybe that'll work as a
>> dipping a sauce.
>
> If you want something different, you could probably make a great salad
> dressing out of the leftover peanut sauce. The Moosewood Cookbook's Thai
> salad is one of my favorites, and its dressing is almost exactly like
> peanut
> sauce. Here's the recipe, which you can adapt (if you so choose) to the
> peanut sauce you have:
>
> Moosewood Thai Salad
>
> DRESSING
> 6 Tbs good peanut butter
> 1 cup boiling water
> 4 Tbs cider vinegar
> 1 Tbs sugar or honey
> 1 to 1 1/2 tsp salt
> 3 to 4 medium cloves garlic, minced
> crushed red pepper or cayenne, to taste
> 2 tsp lemon or lime juice
>
> Place the peanut butter in a small bowl. Whisk in the water, and beat well
> until combined. Stir in remaining ingredients.
>
>
> THE REST
> 1 medium head crisp lettuce (Romaine is good)
> 1 medium carrot, shredded or thinly sliced
> 1 small bell pepper, in thin strips
> 1 small cucumber, peeled, seeded, and sliced
> 2 medium-sized ripe tomatoes, in bite-sized chunks
> 2 medium (fist-sized) potatoes, boiled and sliced
> 4 to 6 hard-boiled eggs, cut in wedges
> 3 cakes tofu, plain or fried, diced
> a small handful each (if available): minced fresh cilantro, mint, and
> basil
> optional: a handful of mung bean sprouts
> *FUN OPTION* potato chips instead of, or in addition to, the boiled potato
> slices.
> Squeezable wedges of lemon or lime, for garnish
>
> Pile up everything in a provocative yet compelling arrangement. Drizzle
> the
> dressing on top.
>
> BOB'S NOTES: I add briefly-boiled green beans, asparagus, or any other
> vegetable that strikes my fancy. You can use finely-shredded Napa or
> Savoy
> cabbage instead of the lettuce, if you like.
>
> Bob
>

Thanks, Bob. Even without using my left-over sauce on this, this recipe
looks like a good one to try in the future with Asian cuisine. But we've
never tried tofu before so I'm not sure how that's going to go over.

Renee wrote:
> "jake" > wrote in message
> . nl...
>
>>Renee wrote:
>>
>>
>>>I'm making Indonesian-Style Beef Satay this weekend. Basically it's a
>>>recipe for grilling marinated skewered beef strips and rolling up in
>>>lettuce leaves along with some peanut sauce and other things, including
>>>rice noodles or rice. It definitely has an oriental flare. I'm at a loss
>>>what else to serve (or grill) with it. Anyone have some ideas?
>>>
>>>Thanks in advance,
>>>
>>>Renee
>>
>>green beans
>>rice
>>nasi rice
>>cucumber salad
>>atjar (sweet and sour veg, very easy to make)
>
>
> I like the sound of a cool cucumber salad at a BBQ on a hot summer day. :-)
>
> Do you have a favorite recipe for it? (Though I can probably find one with
> an Internet search.)
>
> I did a quick search on nasi rice and didn't find anything exactly called
> that. Is it a type of fried rice?
>
> Renee
>
>
Hello,

Nasi is fried rice, Indonesian style. I ususally buy a packet of mixes
pices to put in the rice, they are easily available here. Dunno what
spices re in there.

I never actually make atjat myself, or cucumber salads, but I have a
freind who does. Atjar is teh gerenic word for any semi-pickled sweet
and sour veg in Indonesia, afaik. You cut your not-too-soft veg into
pieces. Then pour on a mixture of water, vinegar, sugar and some salt
(some people add curry powder, too), which have been brought to the boi
togerhter. let marinate or serve right away. I'm not sure how long it
woudl keep, i've never seen any leftovers