Recipe - Thai Satay With Spicy Peanut Sauce

Gail Shimizu BWHT68A
2 pound Pork or chicken; cut or sliced up
into strips 1" X 4" and
1/4" thick
Three fourths cup Thick coconut milk; for
basting meat while cooking
40 Bamboo skewers; (soak in
water before using)

FOR FOR MARINADE
1 One half tablespoon Lemon grass; thinly cut or sliced up
(use only the base, about
1 to 3" from the root)
1 tablespoon Galanga (Kha); minced
2 tablespoon Red onions; minced
1 One half tablespoon Garlic; minced
2 tablespoon Ground coriander seeds
1 tablespoon Indian yellow curry powder
1 tablespoon Kaffir lime leaves; finely
chopped
2 One half tablespoon Sugar
One half teaspoon Salt

FOR PEANUT SAUCE
7 Medium seeded dried chilies;
soaked in warm water until
soft
1 One half teaspoon Galanga (Kha); minced
2 tablespoon Cilantro roots; minced
1 One half tablespoon Lemon grass; finely chopped
2 One half tablespoon Garlic; minced
3 One half tablespoon Red onions; chopped
1 teaspoon Ground coriander seeds
1 One half teaspoon Thai shrimp paste
5 cup Medium consistency coconut
milk
1/3 cup Creamy peanut butter (do not
use Peter Pan)
One fourth cup Sugar
3 One half teaspoon Salt

In a blender or food processor, grind the listed ingredients, from lemon
grass to salt, finely. Mix with the meat (wear latex gloves to do this, it
stains) and marinate for 1 hour. Place meat strips on BGMB90B
=============== Reply 77 of Note 1 =================

BOARD: FOOD AND WINE BB TOPIC: FOOD SOFTWARE SUBJECT: RMM THAI AND
VIET R

TO: BGMB90B ELAINE RADIS DATE: 07/16 FROM: BGMB90B
ELAINE RADIS TIME:
1:48 PM

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