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Indonesian Satay (Simplified for the American Pantry)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.2285
Energy (kCal)80.197
Carbohydrates (g)9.3705
Total fats (g)4.9549
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut chicken or beef into kebab-style pieces. Combine all other ingredients in a bowl and add meat. | 2. Toss to coat the meat, "squish" meat with your fingers, to tenderize meat and allow the flavors to permeate it. Marinate overnight. | 3. The next day, arrange meat on skewers and broil on foil-covered broil-proof pan until done OR pour in a small oven-proof casserole-dish and bake at 350 degrees until cooked. | 4. Serve with peanut sauce for dipping. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef cube 1 boneless boneless skinless - - - -
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    coriander powder 1 teaspoon 5.364 0.9898 0.2227 0.3199
    olive oil 1 teaspoon 39.78 0.0 0.0 4.5
    ketjap manis 1/3 cup - - - -
    brown sugar 1 teaspoon 11.4 2.9427 0.0036 0.0
    pepper 1 teaspoon 5.773 1.4708 0.239 0.075

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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