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