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| Chicken Satay ~ The Southeast Asia Cookbook, by Ruth Law. ¼ cup chicken broth 1/3 cup water 2 tbsp soy sauce 1 clove garlic, minced 1 tbsp sherry or vermouth ¼ cup minced onion 2 tsp sugar 1½ tbsp soy sauce 2 tsp grated ginger 1 tbsp brown sugar 1 clove garlic, minced 1 tbsp catsup 1 lb boneless chicken 1 dash red pepper bamboo skewers ½ tbsp lime juice ¼ cup crunchy peanut butter Cut chicken in ½-inch strips. Combine next six ingredients. Marinate chicken in refrigerator for several hours or overnight. Weave chicken on skewers. Microwave on high 6 minutes. Make peanut sauce by cooking garlic and onion in water (microwave 1 minute). Add remaining ingredients and cook until heated through (microwave 1 minute) Pour some of the sauce over chicken and serve with remaining sauce. Serves 4 Calories: 278 per serving Spicy Peanut Sauce for Satay Servings: 6 1 cup thick coconut milk 2½ tbsp red curry paste 3/4 cup thin coconut milk 1 tbsp fish sauce 2 tbsp light brown sugar 1½ tbsp tamarind water ¼ cup ground unsalted dry roasted peanuts (or 3 Tbsp creamy peanut butter) In a pan, heat the thick coconut milk over low heat and cook until it thickens and becomes oily around the edges. Increase the heat. Add the curry paste and cook for 3 to 5 minutes, being careful not to burn. There will be a noticeable color and odor change as the mixture becomes properly cooked. Add the thin coconut milk gradually. Stir. Season with fish sauce, sugar, and tamarind water. Add the ground peanuts. Stir. Serve as a dipping sauce. The sauce will become spicier and thicker as it stands. |
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