Thai Satay With Spicy Peanut Sauce Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
-Gail Shimizu BWHT68A,
2 lbs: Pork or chicken, sliced into strips 1" X 4" and 1/4" thick
3/4 cup: Thick coconut milk, for basting meat while cooking
40: Bamboo skewers, (soak in water before using)
FOR FOR MARINADE
1 1/2 tbsp: Lemon grass, thinly sliced (use only the base, about 1 to 3" from the root)
1 tbsp: Galanga (Kha), minced
2 tbsp: Red onions, minced
1 1/2 tbsp: Garlic, minced
2 tbsp: Ground coriander seeds,
1 tbsp: Indian yellow curry powder,
1 tbsp: Kaffir lime leaves, finely chopped
2 1/2 tbsp: Sugar,
1/2 tsp: Salt,
FOR PEANUT SAUCE
7 Medium: seeded dried chilies, soaked in warm water until soft
1 1/2 tsp: Galanga (Kha), minced
2 tbsp: Cilantro roots, minced
1 1/2 tbsp: Lemon grass, finely chopped
2 1/2 tbsp: Garlic, minced
3 1/2 tbsp: Red onions, chopped
1 tsp: Ground coriander seeds,
1 1/2 tsp: Thai shrimp paste,
5 cup: Medium consistency coconut milk,
1/3 cup: Creamy peanut butter, do not use Peter Pan
1/4 cup: Sugar,
3 1/2 tsp: Salt,
Directions:
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
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Source from luhu.jp
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
Source from luhu.jp