MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Thai Satay With Spicy Peanut Sauce
 Categories: Main dish, Chicken, Sauces, Thai
      Yield: 8 Servings
 
      2 lb Pork or chicken; sliced
           - into strips 1x4" and
           - 1/4" thick
    3/4 c  Thick coconut milk; for
           - basting meat while cooking
     40    Bamboo skewers; soak in
           - water before using

MMMMM----------------------FOR FOR MARINADE---------------------------
  1 1/2 tb Lemon grass; thinly sliced
           - (use only the base, about
           - 1 to 3" from the root)
      1 tb Galanga (Kha); minced
      2 tb Red onions; minced
  1 1/2 tb Garlic; minced
      2 tb Ground coriander seeds
      1 tb Indian yellow curry powder
      1 tb Kaffir lime leaves; finely
           - chopped
  2 1/2 tb Sugar
    1/2 ts Salt

MMMMM----------------------FOR PEANUT SAUCE---------------------------
      7    Medium seeded dried chilies;
           - soaked in warm water until
           - soft
  1 1/2 ts Galanga (Kha); minced
      2 tb Cilantro roots; minced
  1 1/2 tb Lemon grass; finely chopped
  2 1/2 tb Garlic; minced
  3 1/2 tb Red onions; chopped
      1 ts Ground coriander seeds
  1 1/2 ts Thai shrimp paste
      5 c  Medium consistency coconut
           - milk
    1/3 c  Creamy peanut butter (do not
           - use Peter Pan)
    1/4 c  Sugar
  3 1/2 ts Salt
 
  In a blender or food processor, grind the listed ingredients, from
  lemon grass to salt, finely. Mix with the meat (wear latex gloves
  to do this, it stains) and marinate for 1 hour. Place meat strips
  on
  
  From: Elaine Radis (BGMB90B)

  Posted by: Gail Shimizu (BWHT68A)
 
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