{"id":3541,"date":"2012-01-14T20:31:49","date_gmt":"2012-01-14T20:31:49","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/14\/fleischspiesschen-muh-sate-zutaten-500-g-schweinenuss-40-holzspiesschen-1-galgant-2-cm-1-zitr\/"},"modified":"2012-01-14T20:40:18","modified_gmt":"2012-01-14T20:40:18","slug":"fleischspiesschen-muh-sate-zutaten-500-g-schweinenuss-40-holzspiesschen-1-galgant-2-cm-1-zitr","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/14\/fleischspiesschen-muh-sate-zutaten-500-g-schweinenuss-40-holzspiesschen-1-galgant-2-cm-1-zitr\/","title":{"rendered":"Fleischspiesschen [Muh Sate]"},"content":{"rendered":"

Zutaten<\/b>
500 g Schweinenuss
40 Holzspiesschen
1 Galgant (2 cm)
1 Zitronengrasstengel
1 TL Koriandersamen
1 TL Kreuzk\u00fcmmelk\u00f6rner
0.5 TL Salz
0.5 TL Pfeffer, schwar, fadM
100 g Zucker
1 EL Currypulver
3 EL Kokosmilch, unges\u00fcsst nur den dicken Anteil der ungesch\u00fcttelten Dose
1 Salatgurke
5 Schalotten
1 Peperoni, frisch, rot
250 ml Reisessig ersatzweise Weissweinessig
1 TL Reisessig zum Abschmecken
1 TL Zucker zum Abschmecken<\/p>\n

Zubereitung<\/b>
1. Schweinefleisch kalt abwaschen und trockentupfen. Dann quer zur Faser in d\u00fcnne Scheiben schneiden, diese dann in etwa 10 cm lange und 3 cm breite Streifen schneiden. Holzspiesschen in Wasser einlegen, damit sie sp\u00e4ter auf dem Grill nicht so leicht verbrennen.
2. Galgant sch\u00e4len und kleinhacken, Zitronengras waschen und in d\u00fcnne Scheiben schneiden. Beides zusammen mit Koriandersamen und Kreuzk\u00fcmmelk\u00f6rnern im M\u00f6rser zerstossen. Salz, Pfeffer, 1\/10 des Zuckers, Currypulver und feste Kokosmilch untermischen. Schweinefleisch anschliessend mit dieser Mischung w\u00fcrzen.
3. Schweinefleisch zugedeckt im K\u00fchlschrank mindestens 1 Stunde marinieren lassen. Anschliessend der L\u00e4nge nach ziehharmonikaartig auf die eingeweichten Spiesschen stecken.
4. F\u00fcr den Salat Gurke sch\u00e4len oder gr\u00fcndlich waschen, der L\u00e4nge nach vierteln und in hauchd\u00fcnne Scheiben schneiden. Schalotten sch\u00e4len und ebenfalls in hauchd\u00fcnne Scheiben schneiden. Peperoni waschen, entstielen, entkernen und in d\u00fcnne Ringe schneiden. Danach gr\u00fcndlich die H\u00e4nde waschen!!
5. F\u00fcr die Sauce die 1\/2 des Wassers mit Essig, dem restlichen Zucker und Salz etwa 1 Minute kochen und anschliessend abk\u00fchlen lassen.
6. Kurz vor dem Servieren die Gurkenmischung mit abgek\u00fchlter Sauce mischen und mit Essig und Zucker abschmecken (s\u00fc\u00df-sauer).
7. Spiesschen auf den Holzkohlengrill etwa 3 Minuten je Seite oder im Backofen oben mit Oberhitze etwa 15 Minuten grillen, bis sie gebr\u00e4unt sind. Dabei \u00f6fters wenden. Mit lauwarmer Erdnussssauce (siehe extra Rezept) und dem Salat servieren. <\/p>\n

Tip: Es gibt in Asia-L\u00e4den auch fertige Sate (auch: Satay) Gew\u00fcrzmischungen, sowie Erdnusssauce zu kaufen.<\/p>\n

This was posted on Google+…<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

Zutaten500 g Schweinenuss40 Holzspiesschen1 Galgant (2 cm)1 Zitronengrasstengel1 TL Koriandersamen1 TL Kreuzk\u00fcmmelk\u00f6rner0.5 TL Salz0.5 TL Pfeffer, schwar, fadM100 g Zucker1 EL Currypulver3 EL Kokosmilch, unges\u00fcsst nur den dicken Anteil der ungesch\u00fcttelten Dose1 Salatgurke5 Schalotten1 Peperoni, frisch, rot250 ml Reisessig ersatzweise Weissweinessig1 TL Reisessig zum Abschmecken1 TL Zucker zum Abschmecken Zubereitung1. Schweinefleisch kalt abwaschen und trockentupfen. … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5,33],"tags":[511],"class_list":["post-3541","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-grill","tag-schweinenuss","item-wrap"],"yoast_head":"\nFleischspiesschen 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Juni 2011","format":false,"excerpt":"Zutaten Rollbraten 800 Gramm Secreto; flacher, stark marmorierter Muskel aus dem Ib\u00e9rico-Schweiner\u00fccken; beim Fleischh\u00e4ndler vorbestellen 600 Gramm Solomillo; Filet vom Ib\u00e9rico-Schwein; dunkles, saftiges Fleisch; Alternative: Bio- Schweinefilet 3 Scheiben Bellota-Schinken; 24 Monate gereifter Rohschinken vom Ib\u00e9rico-Schwein 12 St\u00fccke Marinierte Bio-Babyfeigen 1 EL Rosmarinspitzen; fein gehackt 3 St\u00fccke Knoblauchzehen; fein gehackt\u2026","rel":"","context":"In "Grill"","block_context":{"text":"Grill","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/grill\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1427,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/05\/schweinefleisch-maurisch-gewurzt\/","url_meta":{"origin":3541,"position":4},"title":"Schweinefleisch maurisch gew\u00fcrzt","author":"Steffen","date":"5. Mai 2011","format":false,"excerpt":"Zutaten 900Gramm Schweinefilet oder Kotelettst\u00fcck; entbeint 1 mittlere Zwiebel; feingew\u00fcrfelt 3 Knoblauchzehen; durchgepresst 3 EL Petersilie; feingehackt 1 EL Paprikapulver; vorzugsweise spanisches 1\/2 TL Chiliflocken 1\/2 TL Kreuzk\u00fcmmel; gemahlen 1\/2 TL Koriander; gemahlen 1\/2 TL Oregano; getrocknet 1\/4 TL Safranf\u00e4den; zerkr\u00fcmelt 4 EL Oliven\u00f6l 2 EL Rotweinessig 2 EL Sherry\u2026","rel":"","context":"In "Grill"","block_context":{"text":"Grill","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/grill\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":978,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/satespiesse-mit-erdnusdip\/","url_meta":{"origin":3541,"position":5},"title":"Sat\u00e9spiesse mit Erdnu\u00dfdip","author":"Steffen","date":"25. April 2011","format":false,"excerpt":"Zutaten: 500 g Schweinefilet 1 Dose Ananasst\u00fcckchen 1 Dose Wasserkastanien 2 rote Paprikaschoten Erdnu\u00df-Dip: 3 El st\u00fcckige Erdnusscreme 60 ml Sojasauce 1 EL Zitronensaft 2 Tl Zucker 1 kleine rote Chilischote, fein gehackt 1 Knoblauchzehe, gesch\u00e4lt Zubereitung: Fleisch in 24 gleich gro\u00dfe St\u00fccke schneiden. Ananasst\u00fccke und Wasserkastanien gut abtropfen lassen.\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3541","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=3541"}],"version-history":[{"count":4,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3541\/revisions"}],"predecessor-version":[{"id":3545,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3541\/revisions\/3545"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3541"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3541"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3541"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}