Kipsaté speciaal

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  • strict warning: Non-static method view::load() should not be called statically in /home/toprecep/public_html/sites/all/modules/views/views.module on line 906.

600 gr kipfilet
8 eetlepels pindakaas
1 ui
2 theelepels sambal trassi
3 eetlepels ketjap
2 blaadjes djeroek poeroet

Snijd het kippenvlees in niet te kleine dobbelstenen.
Rijg die aan satéstokjes of -pennen en rooster ze op de grill of
barbecue
halfgaar.
Maak intussen de ui schoon en snipper hem fijn.
Wrijf de ui, sambal en pindakaas tot een brij.
Bak deze brij samen met de djeroek poeroetblaadjes in hete olie even op
en
laat hem een paar minuten zachtjes doorbakken.
Giet er dan de ketjap en het citroensap bij.
Haal de saté's van de grill of barbecue en dompel ze in de
saus.
Laat ze weer een paar minuten roosteren en dompel ze dan opnieuw in de
saus.
Blijf dit herhalen tot de saté's gaar zijn.