Asian: Satay 15 by Recipe Cottage

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	Satay 15

		Peanut Sauce 1/2 cup peanut oil 1/2 cup raw peanuts 2 fresh jalapeno peppers 1 slice (1/2 inch thick) fresh ginger 4 garlic cloves 1/3 cup unsweetened coconut milk (canned or fresh) 2 t dark soy sauce 4 t fish sauce 1 t sugar 1 T fresh lime juice pinch salt 1/2 cup finely minced cilantro leaves and stems Heat the peanut oil to nearly smoking in a saucepan. Turn off the heat and add the peanuts. The peanuts should cook to a golden brown in 3-5 minutes. If you burn them, throw them out and start all over again or your sauce will be bitter. You may have to turn on the heat again, but stir the peanuts if you do. Using a slotted spoon, transfer the peanuts to the container of a food processor or blender, along with 1 T of the peanut oil (reserve the rest) and blend them to a rough paste. Add the chiles, ginger, garlic and continue to blend. Add the remaining ingredients except the cilantro, and blend until smooth. If it is too thick, add more oil. Stir in cilantro, and serve with satay. Satay: 1 pound boneless, skinless, chicken breast or butterflied large shrimp, or beef or lamb strips, or fish fillets strips 3 cloves garlic, finely minced 2 teaspoons coriander seeds, toasted and ground 2 teaspoons cumin seeds, toasted and ground 2 T brown sugar 2 T fish sauce (widely available in Asian groceries) 6 T tamarind water (made by soaking a 2 X 2 inch square of tamarind in about 1/2 cup of water for 30 minutes, and then using the strained liquid) 2 T peanut oil Holding your knife parallel to the chicken breast, cut off wide thin slices. Cut these slices approximately 2 X 3/4 inch strips and thread them on the skewers, leaving a handle of about 4 inches. (The skewered meat should be as flat and thin as possible) Mix the marinade ingredients together. Arrange the skewers in a shallow dish, handles overlapping, and pour the marinade over the meat. Allow to stand 30 to 60 minutes, turning from time to time. (Start your coals now). To grill the chicken, simply cook about 1 minute on each side-do not overcook- and serve with peanut sauce.