Path: swen.emba.uvm.edu!news3.near.net!cam-news-hub1.bbnplanet.com!www.nntp.primenet.com!nntp.primenet.com!ddsw1!news.mcs.net!in-news.erinet.com!bug.rahul.net!rahul.net!a2i!mack.rt66.com!mack.rt66.com!not-for-mail From: Steve Sanders Newsgroups: rec.food.recipes Subject: Pork Satay with Hot Peanut Sauce Followup-To: rec.food.cooking Date: 15 Sep 1996 05:42:11 -0600 Organization: Linknet Lines: 39 Sender: phill@mack.rt66.com Approved: phill@rt66.com Message-ID: <3236C6A2.78C9@popalex1.linknet.net> Reply-To: Steve Sanders NNTP-Posting-Host: mack.rt66.com Pork Satay Appetizers 2 lbs. boneless pork loin 4 minced garlic cloves 1 cup soy sauce 12 ounces Dijon style mustard 1/2 cup honey Slice boneless pork loin into thin strips. Stir together garlic, soy sauce, mustard and honey. Save half the sauce for dipping. Marinade pork in other half for 30 minutes. Remove strips from marinade, discarding marinade and weave pork on bamboo skewers. Grill or broil 3-4 minutes. Serve with reserved sauce. Other dipping sauces can include salsa, sweet and sour, honey mustard,(as above) and don't forget the peanut sauce that follows. Hot Peanut Sauce 2 cloves garlic, shopped 2 tblsp. peanut oil 2 tblsp. soy sauce 2 tblsp. water 1 1/2 tb. lemon juice 1/2 cup creamy peanut butter 1 tblsp. brown sugar 2 1/4 tsp. cornstarch 1 tsp. crushed red pepper 1/4 tsp. ground cumin 1/4 tsp. ground ginger Combine all ingredients in container of an electric blender; process until smooth, stopping once to scrape down sides. Yield 1 cup ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.