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Vegetable Satay with Coconut Rice
Created by: Howcan Team
Ingredients
- 1 cup coconut milk
- 1 cup jasmine rice
- 1 1/2 cups vegetable broth
- 1 red bell pepper, cut into chunks
- 1 zucchini, sliced
- 1 red onion, cut into chunks
- 8 oz mushrooms, halved
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Bamboo skewers, soaked in water
Instructions
- In a medium saucepan, combine 1 cup of coconut milk, 1 cup of jasmine rice, and 1 1/2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- In a small bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of brown sugar, 2 tablespoons of lime juice, 2 cloves of minced garlic, 1 teaspoon of ground turmeric, 1 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, and 1/4 teaspoon of cayenne pepper to make the satay marinade.
- Thread the red bell pepper, zucchini, red onion, and mushrooms onto the soaked bamboo skewers. Place the skewers in a shallow dish and pour the marinade over them, turning to coat. Let marinate for at least 30 minutes.
- Preheat the grill or grill pan over medium-high heat. Grill the vegetable skewers for 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred.
- Fluff the coconut rice with a fork and serve alongside the vegetable satay skewers. Enjoy!
Vegetable Satay, a popular Southeast Asian dish, has a rich history dating back to the street food stalls of Indonesia and Malaysia. Skewered and grilled vegetables, such as bell peppers, zucchini, and mushrooms, are marinated in a flavorful blend of spices and coconut milk. The dish is often served with fragrant coconut rice, adding a creamy and aromatic element to the meal. Renowned chefs in Bali and Kuala Lumpur have perfected this dish, infusing it with their own unique twists and techniques. For the best version of this dish, head to the bustling markets of Jakarta or the vibrant food scene in Penang. The key to nailing this dish lies in the marinade, which typically includes lemongrass, turmeric, and cumin, creating a harmonious blend of flavors. For a twist, some chefs also incorporate peanut sauce for an added layer of richness. Whether enjoyed at a street-side eatery or a high-end restaurant, Vegetable Satay with coconut rice is a delightful culinary experience that captures the essence of Southeast Asian cuisine.
50 min
4
380 calories
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