Name: Satay with Peanut Sauce
Ingredients: 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; 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 ts Grated fresh ginger root; 4 Garlic cloves minced or pressed; Ground cayenne pepper; 1/4 c Homemade chicken stock; 1/4 c Heavy cream; Grated lime zest; Fresh cilantro sprigs

Today, the pressure to fill auditoriums and services has driven many pastors to place the felt needs, or tastes, of the people above their duty to Christ. On every hand we hear of the Gospel being molded into a non-confrontative message intended to meet felt needs and impress the sinful heart. And, by most standards, this new philosophy of church life is working, as more and more auditoriums are filled with people hungry for a message that will affirm that they are actually on fairly good terms with the Almighty. But the biblical message is the message of the cross. It cuts right across the grain of the modern age's preoccupation with pride, tearing down the façade and exposing the wretchedness of the human heart… Unfortunately, while the modern “un-gospel” may fill seats, it is the true gospel of sin and grace that is “the power of God unto salvation” (Rom. 1:16).

David Hegg

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy		Main dish, Oriental, Rice	1	Batch

INGREDIENTS

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
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	ts	Grated fresh ginger root
4		Garlic cloves minced or pressed
		Ground cayenne pepper
1/4	c	Homemade chicken stock
1/4	c	Heavy cream
		Grated lime zest
		Fresh cilantro sprigs

INSTRUCTIONS

MARINADE
PEANUT SAUCE
GARNISHES
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.

A Message from our Provider:

“To ignore our Creator is the height of selfishness”