Suggestions for accompaniments

Renee said:

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 said:

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 said:

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 <[email hidden]>,

Renee said:

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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Renee said:

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

Quoted message said:

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

Quoted message said:

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?

Renee said:

"Renee" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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

Quoted message said:

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.

Renee said:

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 said:

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 said:

Renee said:

"Joseph Littleshoes" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Renee wrote:

> I'm making Indonesian-Style Beef Satay this weekend. Basically

it's a

Quoted message said:

> recipe
> for grilling marinated skewered beef strips and rolling up in

lettuce

Quoted message said:

> leaves
> along with some peanut sauce and other things, including rice

noodles

Quoted message said:

> or
> rice. It definitely has an oriental flare. I'm at a loss what

else to

Quoted message said:

> serve
> (or grill) with it. Anyone have some ideas?
>
> Thanks in advance,
>
> Renee

snip

Quoted message said:

A Philippine dish of Ukoy - deep fried sweet potato and squash

cakes are

Quoted message said:

one of my favourites to serve with satay.

Quoted message said:

If any of the above is of interest recipes are available upon

request.

Quoted message said:

---
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

Quoted message said:

Joseph Littleshoes wrote:

Quoted message said:

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" <[email hidden]> wrote in message
news:[email hidden]...
Joseph Littleshoes wrote:

Renee wrote:
"Joseph Littleshoes" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Renee said:

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

Quoted message said:

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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Renee said:

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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Renee said:

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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Renee said:

"Renee" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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

Renee said:

"jake" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Renee said:

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" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"jake" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Renee said:

"jake" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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