How To make 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