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Title: Satay with Peanut Sauce
Categories: Blank
Yield: 1 Servings
| 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 pep | |
| 1 | lb | Beef, pork or chicken, very thinly sliced, cut into strips |
| 1/2 | Inch wide, 2 inches long |
PEANUT SAUCE: 2/3 cup crunchy peanut butter 1 1/2 cups unsweetened coconut milk 1/4 cup fresh lemon juice 2 tablespoons soy sauce 2 tablespoons brown sugar or molasses 1 teaspoon grated fresh ginger root 4 garlic cloves, minced or pressed Ground cayenne pepper 1/4 cup homemade chicken stock 1/4 cup heavy cream Grated lime zest for garnish Fresh cilantro (coriander) springs for garnish
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 Ceideberg; October 22 1992.
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