Recipe - Mushroom Satay (Satay Het Hom)

8 ounce Presoaked Chinese mushrooms

THE MARINADE
1 teaspoon Finely chopped galangal
1 teaspoon Finely chopped lemon grass
1 teaspoon Kaffir lime leaf
(finely chopped)
2 Coriander roots
4 small Garlic cloves
coarsely chopped
One half teaspoon Curry powder
1 tablespoon Light soy sauce
2 tablespoon Sugar
1 teaspoon Powdered coriander seed
1 teaspoon Ground cumin
1 teaspoon Salt
2 tablespoon Oil
One half cup Coconut milk

THE PEANUT SAUCE
1 tablespoon Oil
1 tablespoon Red curry paste
1 cup Coconut milk
2 tablespoon Sugar
One fourth teaspoon Salt
1 tablespoon Lemon juice
3 tablespoon Ground roast peanuts

Taking each mushroom as a rough circle cut towards centre in a spiral to
make one long strip as if peeling an apple in one go. Set aside. THE
MARINADE: In a mortar pound together the galangal, lemon grass, lime leaf,
coriander roots and garlic to form a paste. Place this in a mixing bowl and
stir in all the other ingredients, mixing well. Place all the mushroom
strips in this marinade and leave for at least 30 minutes. PEANUT SAUCE: In
a wok or frying pan/skillet, heat the oil, add the curry paste and fry
briefly until it blends with the oil. Add the coconut milk, lower the heat
and stir well until a rich red colour appears. Add the remaining
ingredients, stirring constantly until a thick sauce is formed, and set
aside. Take the mushroom strips from the marinade and thread each one on to
a satay stick. Grill/broil until cooked through. Serve with the peanut
sauce and fresh cucumber pickle. Little triangles of toast may also be
served for those who wish to mop up more sauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini