*  Exported from  MasterCook  *

                        SATAY WITH PEANUT SAUCE

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Main dish                        Oriental
               Rice

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----MARINADE-----
  1       tb           Light brown sugar
  1       tb           Curry powder
  2       tb           Crunchy peanut butter
    1/2   c            Soy sauce
    1/2   c            Fresh lime juice
  2                    Garlic cloves
                       -- minced or pressed
                       Crushed dried red chili
                       -- peppers
  1       lb           Beef, pork or chicken
                       -- very thinly sliced
                       -- cut in strips
                       -- 1/2" wide x 2" long
                       -----PEANUT SAUCE-----
    2/3   c            Crunchy peanut butter
  1 1/2   c            Unsweetened coconut milk
    1/4   c            Fresh lemon juice
  2       tb           Soy sauce
  2       tb           Brown sugar or molasses
  1       t            Grated fresh ginger root
  4                    Garlic cloves
                       -- minced or pressed
                       Ground cayenne pepper
    1/4   c            Homemade chicken stock
    1/4   c            Heavy cream
                       -----GARNISHES-----
                       Grated lime zest
                       Fresh cilantro sprigs

 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 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.



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