Thai Satay With Spicy Peanut Sauce

-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)

--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

--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