General cooking tips

Kitchen Tip : On electric stovetops, use flat-bottomed pans that make full contact with the element. A warped or rounded pan may be a conversation piece, but will waste most of the heat.


Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.


Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient












Satay Beef - Nuea Satay * Recipe
Satay Beef - Nuea Satay * Category Appetizer Recipes 
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Ingredients And Procedures

8 oz Sirloin Or Flank Steak,

-Cut In Long Narrow Strips, -1 Inch X 3 Inches Long 1/3 c Coconut Milk

2 tb Fresh Cilantro Leaves

3 tb Sugar

1 tb Yellow Curry Powder

1/3 c Fish Sauce (Nam Pla)

1 tb Oil

Satays are one of Thailand's most popular appetizers. ~------------------------------------------------------------------------- In a large bowl mix together all the ingredients for the marinade. Dip each piece of meat in the sauce and set aside. Cover and leave in refrigerator for 15 minutes. Weave each piece of meat onto an 8 inch skewer lengthwise. Broil/grill for 5 minutes on each side or pan-fry. To pan-fry, brush a large non-stick pan with cocomut milk or leftover marinade and pan-fry meat for 2 to 3 minutes on each side. Brush meat with the sauce as it is turned. Serve with peanut sauce (Nam Jim Satay).

 
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