Chicken Satay
Servings:  4
Calories:  278 per serving
Ingredients:
	  1/4 cup  chicken broth
	  1/3 cup  water
	    2 Tbsp soy sauce
	    1      minced clove garlic
	    1 Tbsp sherry or vermouth
	  1/4 cup  minced onion
	    2 tsp  sugar
	1 1/2 Tbsp soy sauce
	    2 tsp  grated ginger
	    1 Tbsp brown sugar
	    1      minced clove garlic
	    1 Tbsp catsup
	    1 lb   boneless chicken
	    1 dash red pepper
	           toothpicks or skewers
	  1/2 Tbsp lime juice
	  1/4 cup  crunchy peanut butter
 
Cut chicken in 1/2-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.
 
 

                      Spicy Peanut Sauce for Satay
Servings:  6
Ingredients:
	    1 cup  thick coconut milk
	2 1/2 Tbsp red curry paste
	  3/4 cup  thin coconut milk
	    1 Tbsp fish sauce
	    2 Tbsp light brown sugar
	1 1/2 Tbsp tamarind water
	  1/4 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.
	
                      -Appeared in The Southeast Asia Cookbook, by Ruth Law