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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