Vegetable Satay

November/December 2007

Your rating: None Average: 3.2 (63 votes)

Although usually made with strips of chicken or beef, this Indonesian-style satay can be made with fresh broccoli and cauliflower florets. Hot Madras curry has a bit of a kick; use regular curry powder if you just want the flavor of curry but not the heat. To save time, look for broccoli and cauliflower already cut into florets in the produce section or at the salad bar of your supermarket.

Vegetable Satay

2 Reviews for Vegetable Satay

Pretty Darned Good

I was mildly surprised, especially after the first review. Actually came out really good and tasty. If you don't drain the broccoli and cauliflower WELL after you cook it, I could see how that might water down the flavor but mine came out really tasty and I even reduced the salt by half. Other half really liked it too. I used Chinese sesame oil which is more flavorful than some of the health food 'sesame oils'. I also used Sun Brand Madras Curry Powder and real ginger minced (not the juice). Those are the only things I can think of that would make it bland but mine was not bland at all. Did not skewer. Will make it again.

I had all the ingredients
Vegetable Satay

Veggies and peanut butter seems like a good idea, but it comes out bland and boring. This also ran through me like Mexican water does to an American. Avoid this at all costs.


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