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Satay V

From: dpmiller@mcs.com (April)
Newsgroups: rec.food.recipes
Subject: Re: Chicken Satay with Peanut Sauce
Date: 17 Apr 1995 07:50:55 -0600
Organization: MCSNet Services
Message-ID: <3mmr12$t1j@News1.mcs.com>


This one received many compliments at a picnic last summer:

Chicken Satay with Peanut Dipping Sauce
(32 appetizer skewers, or 2 per person)

2 whole boneless chicken breasts (about 1-1/4 lb)
32 7" bamboo skewers, soaked in water 15min

Marinade:
2 tsp peeled and chopped fresh ginger root
2 tsp curry powder
2 tbs fresh lime juice
1/2 c hot water

Dipping sauce:
1/3 c smooth peanut butter
1 clove garlic, chopped
2 tbs fresh lime juice
2 tbs soy
1/8 tsp cayenne pepper
1/3 c water
pepper to taste

Make the marinade (up to 2 days in advance if kept covered & chilled):
combine all ingredients in a blender until smooth. Strain through fine 
sieve into bowl and let cool.

Make the dipping sauce (also up to 2 days in advance if kept covered & 
chilled):
combine all ingredients in a blender until smooth. If too thin, add more 
peanut butter. If too thick,
add water. Taste and add pepper as desired.

Cut chicken lengthwise into 1/4" strips (8 strips per 1/2 breast). Thread 
lengthwise onto skewers
(1/skewer). Season with salt and pepper to taste.

Marinate covered and chilled for at least 1 hr, but no more than 3 hours 
(or meat will break down).

Grill on oiled rack over glowing coals 1-1/2 min/side, or until cooked 
through. Serve with dipping
sauce.

April