| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Thai |
Pork, Appetizers, Thai |
18 |
Skewers |
INGREDIENTS
| 1 |
sm |
Onion; chopped |
|
|
Ginger root(1-inch);chopped |
| 2 |
|
Garlic cloves; chopped |
|
|
Dried Red Chili; or |
|
|
;1 ts Chinese chili sauce |
|
|
Lime; grated rind and juice |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Brown sugar |
| 1 |
tb |
Vegetable oil |
| 12 |
oz |
Pork tenderloin |
| 1/4 |
c |
Peanut butter |
| 1/4 |
c |
Soy sauce |
| 1/4 |
c |
Fresh lime juice |
| 1 |
tb |
Rice vinegar |
| 3 |
tb |
Coriander; chopped |
| 1 |
tb |
Brown sugar |
| 1/2 |
ts |
Chinese chili sauce; or |
|
|
; 1/4 ts dried chili flakes |
INSTRUCTIONS
PEANUT LIME SAUCE
Substitute chicken, shrimps or beef for the pork, if desired
Make the sauce up to 3 days ahead of time, but grill the satays at the last
minute.
Soak about 18 bamboo shewers in water for 1 hour. Combine all ingredients
except meat in food processor or blender and pur.e.
Place marinade in bowl. Cut pork into 6-inch lengths. Slice each length
into 1/2-inch long strips and thread onto bamboo skewers. Pour over
marinade, cover and marinate for 2 hours.
Grill or broil pork for 2 minutes on each side or until cooked through.
Peanut Lime Dipping Sauce: Add peanut butter to a small bowl and slowly
whisk in remaining ingredients.
Dessert: Cool, sweet and simple, a colourful selection of fresh fruit and
berries, or of fruit-flavoured sorbets or sherbets, is the perfect finish
to a midsummer Thai dinner.
A Message from our Provider:
“Neutrality helps the oppressor, never the victim.”