Stir Fry Beef Satay with Green Peppers

200g tenderloin beef
6 cubanelle Peppers
� Tsp black pepper
2 cayenne peppers
2 Tbsp Khmer Satay Meat Marinade
200g Khmer Peanut Sauce
1 Tbsp Lemon juice
1 Tbsp Soya sauce

Thinly slice the beef and place in a bowl. Add Khmer Satay Meat Marinade and mix well then leave for 5-10 minutes. Heat fry pan to a medium heat. Add the sliced marinated beef and stir fry until almost cooked, then toss in the cubanelle pepper. Add the lemon juice and soya sauce also. Stir fry the ingredients for about 2 minutes then remove them from the heat. Sprinkle over the black pepper and garnish with the cayenne peppers. Top it off with the Khmer Peanut Sauce and serve piping hot!

400g Chicken
300g Yams or potatoes
1 cup coconut milk
2 onions sliced in wedges
8 Kaffir lime leaves
3 cloves of garlic
1 Tsp curry powder
1 Tbsp curry paste
3 Tbsp Khmer Satay Meat Marinade
1 Tbsp fish sauce
1 Tsp salt
2 Tbsp lemon juice
300g Khmer Peanut Sauce

Cut the chicken into small pieces and place into a bowl. Add 3 Tbsp of Khmer Khmer Satay Meat Marinade and mix well. Leave for 5-10 minutes. Chop garlic into small pieces. Heat up a large pot to a medium heat and add a Tbsp of vegetable oil. Then add the garlic and the curry paste slowly. Stir-fry them well making sure the curry paste is all separated. Add the chicken pieces and stir-fry until golden brown. Then add the coconut milk and season with the fish sauce, salt and lemon juice. Stir constantly until all the ingredients are all well blended. Once it is boiled, add the yams or potatoes and the onions. Lower the heat and simmer for 10 minutes. Add the Khmer Peanut Sauce and stir well then garnish with the Kaffir lime leaves. Serve immediately. Khmer Satay Chicken Curry can be enjoyed with the steamed rice, baguette or rice noodles.

Any kind of meat or seafood is suitable to be marinated for a BBQ. Use about 200g Khmer Satay Meat Marinade to marinate about 1kg worth of your favourite meat or seafood. Simply dice or slice the meat, and mix in the Khmer Satay Meat Marinade. Seafood such as scallops and mussels can be marinated in whole whereas squid must be cross cut from the back before cut into suitable pieces. This makes it easier for the marinade to be absorbed into the squid. To BBQ the marinated meat, simply place straight onto the BBQ or in a fry pan. You can also skewer the meat onto sticks. Serve with a helping of Khmer Satay Peanut Sauce.

400g Veal
100g Pork mince
3 Tbsp Khmer Satay Meat Marinade
300g Khmer Satay Peanut Sauce
1 onion chopped into fine pieces
� Tsp of black pepper
1 Tsp fish sauce
1 egg
1 Tsp of salt & sugar
2 Tbsp coconut milk

Blend the chopped onion into the pork mince and season with fish sauce, salt, sugar and pepper then beat in the egg and coconut milk. Mix well. Slice the veal thinly and cut into rectangles about 6cmx10cm. Place 1 Tbsp of mixed pork mince onto one half of the veal, roll up, and secure with a toothpick. Place the veal rolls into a larger bowl and pour about 3 Tbsp of Khmer Satay Meat Marinade onto them. Carefully stir round making sure all the veal rolls are covered in marinade and leave for 5-10 minutes. Turn the oven onto grill to about 180 degrees Celsius. Use tongs to place the marinated veal into the oven and grill for about 25 minutes. Turn the rolls over and grill for another 10 minutes, then remove from the oven and pour over the Khmer Peanut Sauce. Serve hot.