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Thread: Satay With Peanut Sauce

  1. #1
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    May 2007
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    Satay With Peanut Sauce

    1 tablespoon light brown sugar
    1 tablespoon curry powder
    2 tablespoons crunchy peanut butter
    1/2 cup soy sauce
    1/2 cup fresh lime juice
    2 garlic cloves, minced or pressed
    crushed dried red chili peppers
    1 pound beef, pork or chicken, very thinly sliced, cut in strips 1/2" wide 2" long
    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
    fresh cilantro sprigs
    Servings: 9
    1. 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 as long as overnight for a more intense flavor.

    2. 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.

    3. 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.)

    4. 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.

    5. 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.

    Servings: 9
    Last edited by Cookie; February 13th, 2008 at 06:45 PM.

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