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Thai   -   Satay   adapted from The Original Thai Cookbook by Jennifer Brennan

  • 1 Pound Beef, Pork Or Chicken -- cut into strips
  • 2 Cloves Garlic -- finely chopped
  • 1 Small Onion -- finely chopped
  • 1 Tablespoon Brown Sugar
  • 1 Lime Lime Juice
  • 1 Tablespoon Fish Sauce
  • 1/2 Tablespoon Tamarind Paste -- dissolved in
  • 2 Tablespoons Hot Water
  • 1 Tablespoon Olive Oil
  • 8 Tablespoons Peanut Butter
  • 1 Large Onion -- finely chopped
  • 1 Cup Coconut Milk
  • 1 Tablespoon Brown Sugar
  • 1 Teaspoon Cayenne
  • 1 Teaspoon Lemon Grass -- finely chopped
  • 1 Tablespoon Fish Sauce
  • 1 Tablespoon Soy Sauce
Directions Place garlic, onion, brown sugar, lime juice, fish sauce, tamarind water and olive oil in food processor and process until smooth. Thread meat onto skewers and place in large non metal baking pan. Pour marinade over and marinate for 1 hour. In saucepan, combine remaining ingredients and bring to a boil. Remove from heat and our into small bowls. Remove Satay from marinade and cook under a broiler or over coals until well browned.
Serves 6
Time to Make 0:00

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