MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: THAI SATAY WITH SPICY PEANUT SAUCE
  Categories: Main dish, Chicken, Sauces, Thai
       Yield: 8 servings
  
            -Gail Shimizu BWHT68A
       2 lb Pork or chicken; sliced
            -into strips 1 X 4 and
            -1/4 thick
     3/4 c  Thick coconut milk; for
            -basting meat while cooking
      40    Bamboo skewers; (soak in
            -water before using)
 
 MMMMM----------------------FOR FOR MARINADE---------------------------
   1 1/2 tb Lemon grass; thinly sliced
            -(use only the base, about
            -1 to 3 from the root)
       1 tb Galanga (Kha); minced
       2 tb Red onions; minced
   1 1/2 tb Garlic; minced
       2 tb Ground coriander seeds
       1 tb Indian yellow curry powder
       1 tb Kaffir lime leaves; finely
            -chopped
   2 1/2 tb Sugar
     1/2 ts Salt
 
 MMMMM----------------------FOR PEANUT SAUCE---------------------------
       7    Medium seeded dried chilies;
            -soaked in warm water until
            -soft
   1 1/2 ts Galanga (Kha); minced
       2 tb Cilantro roots; minced
   1 1/2 tb Lemon grass; finely chopped
   2 1/2 tb Garlic; minced
   3 1/2 tb Red onions; chopped
       1 ts Ground coriander seeds
   1 1/2 ts Thai shrimp paste
       5 c  Medium consistency coconut
            -milk
     1/3 c  Creamy peanut butter (do not
            -use Peter Pan)
     1/4 c  Sugar
   3 1/2 ts 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:    R-MM THAI AND VIET R
   
   TO:     BGMB90B    ELAINE RADIS          DATE:    07/16
   FROM:   BGMB90B    ELAINE RADIS          TIME:     1:48 PM
  
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