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Nederlands
Kipsaté met pindasaus
Kip
2 teentjes look
1 theelepel grof gehakt
gember
60 ml (
1
4 kopje) sojasaus
2 eetlepels pindaolie of
plantaardige olie
2 theelepels bruine
suiker
455 - 570 g (1-1
1
4 pond)
kipfilet
Saus
80 ml
1
3 kopje)
kokosmelk
30 g (
1
4 kopje)
pindaboter
2 eetlepels sojasaus
1
2 theelepel rode
kerriepasta
Breng het multifunctionele mes aan in de grote mengkom.
Zet de foodprocessor aan en voeg de look en gember
toe via de kleine vulopening. Snijd ze gedurende 5 à 10
seconden fijn. Voeg sojasaus, olie en bruine suiker toe. Mix
tot alles gemengd is en de suiker oplost, gedurende 15
à 20 seconden. Doe alles in een hersluitbaar plastic zakje
voor voedingsmiddelen of in een ondiepe pan.
Bestrijk de kip met de marinade. Marineer gedurende
1
2 uur op kamertemperatuur of minimum 2 uur in de
koelkast. Haal de kip uit de marinade en bewaar de
marinade.
Rijg de kipfilets op doordrenkte houten of ingeoliede
metalen satéstokjes. Grill ze boven matig warme houtskool
of rooster ze in een geoliede braadpan op 10 à 15 cm
boven de warmtebron, gedurende 8 à 10 minuten, of
tot de kip gaar is; draai één keer. Als u wilt, kunt u de kip
tijdens het grillen of braden nog eens inwrijven met de
resterende marinade. Dien op met opgewarmde pindasaus
of pindasaus op kamertemperatuur.
Breng het multifunctionele mes aan in de grote mengkom.
Doe alle ingrediënten in de kom. Mix tot alles gemengd is,
gedurende 5 à 10 seconden.
Hoeveelheid: 4 porties.
Per portie: ongeveer 290 cal.
25


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