Satay With Peanut Sauce

* Exported from MasterCook *

SATAY WITH PEANUT SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Oriental
Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MARINADE-----
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
-----GARNISHES-----
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
serving.)
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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