*  Exported from  MasterCook  *
                          SATAY WITH PEANUT SAUCE
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main dish                        Oriental
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Light brown sugar
    1       tb           Curry powder
    2       tb           Crunchy peanut butter
      1/2   c            Soy sauce
      1/2   c            Fresh lime juice
    2                    Garlic cloves
                         -- minced or pressed
                         Crushed dried red chili
                         -- peppers
    1       lb           Beef, pork or chicken
                         -- very thinly sliced
                         -- cut in strips
                         -- 1/2 wide x 2 long
                         -----PEANUT SAUCE-----
      2/3   c            Crunchy peanut butter
    1 1/2   c            Unsweetened coconut milk
      1/4   c            Fresh lemon juice
    2       tb           Soy sauce
    2       tb           Brown sugar or molasses
    1       t            Grated fresh ginger root
    4                    Garlic cloves
                         -- minced or pressed
                         Ground cayenne pepper
      1/4   c            Homemade chicken stock
      1/4   c            Heavy cream
                         Grated lime zest
                         Fresh cilantro sprigs
   MARINADE: Combine brown sugar, curry powder, peanut butter, soy sauce,
   lime juice, garlic and crushed chiles to taste in a shallow dish.
   Thread the meat pieces on water soaked bamboo skewers, weaving
   skewers in and out of meat lengthwise to create a serpentine design.
   Place the skewers in the soy sauce mixture. Marinate at room
   temperature for at least 2 hours or in the refrigerator as long as
   overnight for a more intense flavor.
   PEANUT SAUCE: Combine peanut butter, coconut milk, lemon juice, soy
   sauce, brown sugar, ginger, garlic and cayenne pepper to taste in a
   sauce pan over moderate heat and cook, stirring constantly, until the
   sauce is as thick as heavy cream, about 15 minutes. Transfer to a
   food processor or blender and puree briefly. Add chicken stock and
   cream; blend until smooth. Reserve. (This mixture may be made several
   hours ahead and refrigerated. Return to room temperature before
   Prepare a moderate charcoal fire in an open grill or preheat the
   broiler. Cook the skewered meat, turning several times and basting
   with the marinade, over medium-hot coals (or under a broiler) until
   crispy on the outside but still moist inside, about 6 to 8 minutes.
   Sprinkle with lime zest and garnish with cilantro leaves. Serve with
   the peanut sauce for dipping. Makes about 18 skewers; allow 2 per
   serving as an appetizer, 4 or more as a main coarse.
   For a main dish, serve with steamed rice, salad and grilled or steamed
   asparagus or other vegetable.
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