Recipe - Singapore Satay (2 Of 2)

Dorothy Cross TMPJ72B
PEANUT SAUCE:
One half cup Water
1/3 cup Creamy peanut butter
1 Small garlic clove; minced
1 tablespoon Brown sugar
1/8 teaspoon Crushed red pepper flakes
1 One half teaspoon Soy sauce
Three fourths teaspoon Lemon juice
Directions:

In medium bowl, combine all marinade ingredients; add chicken. Stir to
coat. Cover; refrigerate 2 hours, stirring occasionally. Soak bamboo
skewers in water at least 30 minutes. In medium saucepan, coimbine water,
peanut butter and garlic. Cook over medium heat until mixture boils and
thickens, stirring constantly. Remove from heat; stir in remaining peanut
sauce ingredients. Cool to room temperature before serving. Heat grill.
When ready to barbecue, drain chicken, reserving marinade. Thread 4 to 6
pieces of chicken on each skewer. Place skewers on gas grill over low heat
or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 12 minutes
or until chicken is no longer pink, turning occasionally and brushing with
reserved marinade. Discard any remaining marinade. Serve with peanut sauce.
16 to 24 appetizers.

COMMENTS: Try this Indonesian favorite, with a spicy peanut sauce. Can be
served as an appetizer or snack but can also be served as a main dish.

Nutrition info per serving: 1 appetizer 60 calories, 3 grams fat, 18 mg
cholesterol and 75 mg sodium. Source: Pillsbury Classic Cookbooks ~ July,
1993

Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH

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