Satay with peanut sauce
Yield: 1 Batch MMMMM-
Ingredients:
- 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 -- peppers
- 1 lb Beef
Instructions:
pork or chicken -- very thinly sliced -- cut in strips -- 1/2" wide x 2" long MMMMM------------------------PEANUT SAUCE----------------------------- 2/3 c Crunchy peanut butter 1 1/2 c Unsweetened coconut milk 1/4 c Fresh lemon juice 2 tb Soy sauce 2 tb Brown sugar or molasses 1 ts Grated fresh ginger root 4 Garlic cloves -- minced or pressed Ground cayenne pepper 1/4 c Homemade chicken stock 1/4 c Heavy cream MMMMM-------------------------GARNISHES------------------------------ Grated lime zest Fresh cilantro sprigs 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. 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.
