Name: Thai Satay with Spicy Peanut Sauce
Ingredients: -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); 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; 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

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Thai	Main dish, Chicken, Sauces, Thai	8	Servings

INGREDIENTS

		-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)
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
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

INSTRUCTIONS

FOR FOR MARINADE
FOR PEANUT SAUCE
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
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