Chaing mai satay
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cloves garlic; up to 3 | |
| ½ | cup | Thai kitchen coconut milk |
| ⅓ | tablespoon | Ground turmeric |
| ½ | tablespoon | Granulated sugar or thai kitchen coconut; (palm) sugar |
| ⅔ | tablespoon | Thai kitchen fish sauce |
| Beef or chicken breast thinly sliced | ||
| Bamboo skewers | ||
Directions
NORMA WRENN
In A Blender, Puree Garlic, Coconut Milk, Turmeric, Sugar And Fish Sauce.
Skewer Meat And Place In Shallow Dish. Pour Marinade Over Meat And Refrigerate 4-6 Hours (Or Overnight). Broil, Basting Frequently With Marinade. Use Peanut Satay Sauce On The S Side For Dipping. Serves 2-3. MM Norma Wrenn
Copyright: Thai Kitchen & Epicurean International Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" <nitro_ii@...> on Jan 31, 1998