Title: Dutch Indonesian Sate
Categories: Poultry Meat
Yield: 6 Servings
| MEAT |
| 1 1/2 | lb | Pork, cut into strips |
| 2 | | Boned chicken breasts |
| MARINADE |
| 2 | | Lemons |
| 2 | | Garlic cloves, diced |
| 4 | tb | Indonesian soy sauce or |
| 1 | | Pinch salt |
| PEANUT BUTTER SAUCE |
| 4 | tb | Peanut butter |
| 1 | tb | Lemon juice |
| 1/2 | c | Honey |
| 1/2 | ts | Hot red sauce |
| 1/4 | c | Half and half |
Cut chicken breasts into strips. Make marinade by combining juice from
lemons with garlic, soy sauce and salt. Pierce meats and marinate 2 to 4
hours. Save the marinade to use in the peanut butter sauce. Weave meats
onto skewers and broil or barbecue until meat is done. Do not overcook. To
prepare the peanut butter sauce, combine peanut butter, lemon juice, honey
and hot sauce with reserved marinade, and heat at low temperature until
well blended, stirring constantly. Remove from heat and add half and half.
Return sauce to heat and warm through, stirring constantly. Serve meat on
platter and pour sauce into bowl. Meat is dipped in the sauce as you eat.
Perfect with a green salad. Serves 6.