Recipe - Chaing Mai Satay

NORMA WRENN
2 Cloves garlic; up to 3
One half cup Thai kitchen coconut milk
1/3 tablespoon Ground turmeric
One half tablespoon Granulated sugar or thai
kitchen coconut; (palm)
sugar
2/3 tablespoon Thai kitchen fish sauce
Beef or chicken breast
thinly cut or sliced up
Bamboo skewers

In A Blender, Puree Garlic, Coconut Milk, Turmeric, Sugar And Fish Sauce.
Skewer Meat And Place In Shallow Dish. Pour Marinade Over Meat And
Refrigerate 46 Hours (Or Overnight). Broil, Basting Frequently With
Marinade. Use Peanut Satay Sauce On The S Side For Dipping. Serves 23. MM
Norma Wrenn

Copyright: Thai Kitchen & Epicurean International
Posted to MCRecipe Digest V1 #1065 by "M. Hicks" nitro_ii@email.msn.com
on Jan 31, 1998