Thai satay with spicy peanut sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Gail Shimizu BWHT68A | ||
| 2 | pounds | Pork or chicken; sliced into strips 1\" X 4\" and 1/4\" thick |
| ¾ | cup | Thick coconut milk; for basting meat while cooking |
| 40 | Bamboo skewers; (soak in water before using) | |
| 1½ | tablespoon | Lemon grass; thinly sliced (use only the base, about 1 to 3\" from the root) |
| 1 | tablespoon | Galanga (Kha); minced |
| 2 | tablespoons | Red onions; minced |
| 1½ | tablespoon | Garlic; minced |
| 2 | tablespoons | Ground coriander seeds |
| 1 | tablespoon | Indian yellow curry powder |
| 1 | tablespoon | Kaffir lime leaves; finely chopped |
| 2½ | tablespoon | Sugar |
| ½ | teaspoon | Salt |
| 7 | Medium seeded dried chilies; soaked in warm water until soft | |
| 1½ | teaspoon | Galanga (Kha); minced |
| 2 | tablespoons | Cilantro roots; minced |
| 1½ | tablespoon | Lemon grass; finely chopped |
| 2½ | tablespoon | Garlic; minced |
| 3½ | tablespoon | Red onions; chopped |
| 1 | teaspoon | Ground coriander seeds |
| 1½ | teaspoon | Thai shrimp paste |
| 5 | cups | Medium consistency coconut milk |
| ⅓ | cup | Creamy peanut butter (do not use Peter Pan) |
| ¼ | cup | Sugar |
| 3½ | teaspoon | Salt |
Directions
FOR FOR MARINADE
FOR PEANUT SAUCE
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 BGMB90B =============== Reply 77 of Note 1 ================= BOARD: FOOD AND WINE BB TOPIC: FOOD SOFTWARE SUBJECT: R-MM THAI AND VIET R
TO: BGMB90B ELAINE RADIS DATE: 07/16 FROM: BGMB90B ELAINE RADIS TIME: 1:48 PM