Satay with peanut sauce

1 servings

Ingredients

Quantity Ingredient
1 tablespoon Light brown sugar
1 tablespoon Curry powder
2 tablespoons Crunchy peanut butter
½ cup Soy sauce
½ cup Fresh lime juice
2 eaches Garlic cloves, minced or pressed
⅔ cup Crunchy peanut butter
1½ cup Unsweetened coconut milk
¼ cup Fresh lemon juice
2 tablespoons Soy sauce
2 tablespoons Brown sugar or molasses
1 teaspoon Grated fresh ginger root
4 eaches Garlic cloves, minced or
Crushed dried red chili peppers
1 pounds Beef, pork or chicken, very thinly sliced, cut into strips
½ each Inch wide, 2 inches long pressed
Ground cayenne pepper
¼ cup Homemade chicken stock
¼ cup Heavy cream
gram Lime zest for garnish
Fresh cilantro (coriander) springs for garnish

Directions

MARINADE

PEANUT SAUCE

MARINADE: Combine brown sugar, curry powder, peanut butter, soy sauce, lime juice, garlic and crushed chiles to taste in a shallow dish. Thread the meat pieces on water soaked bamboo skewers, weaving skewers in and out of meat lengthwise to create a serpentine design.

Place the skewers in the soy sauce mixture. Marinate at room temperature for at least 2 hours or in the refrigerator for as long as overnight for a more intense flavor. PEANUT SAUCE: Combine peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic and cayenne pepper to taste in a sauce pan over moderate heat and cook, stirring constantly, until the sauce is as thick as heavy cream, about 15 minutes. Transfer to a food processor or blender and puree briefly. Add chicken stock and cream; blend until smooth.

Reserve. (This mixture may be made several hours ahead and refrigerated. Return to room temperature before serving.) Prepare a moderate charcoal fire in an open grill or preheat the broiler. Cook the skewered meat, turning several times and basting with the marinade, over medium-hot coals (or under a broiler) until crispy on the outside but still moist inside, about 6 to 8 minutes. Sprinkle with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping. Makes about 18 skewers; allow 2 per serving as an appetizer, 4 or more as a main coarse. For a main dish, serve with steamed rice, salad and grilled or steamed asparagus or other vegetable. Posted by Stephen Ceideburg; October 22 1992.

Submitted By PAT STOCKETT On 10-18-94

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