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Indonesian Beef Sate with Peanut Sauce
The recipes can be used for beef, chicken, or fish. If your time is limited, skip the 
first step and marinate the chunks in the peanut sauce, reserving some for pouring over the 
The Catfish Institute uses a  similar marinade, but uses soy sauce, lime juice and hot 
pepper flakes; and, skips the coriander, turmeric, and mustard.  They also use cream of 
coconut and milk in their peanut mixture.   
In The Savory Way, a vegetarian cookbook, Deborah Madison uses a combination of  
peanuts, dark sesame and chile oils, more soy sauce, and rice vinegar.  Ginger and fresh cilantro 
are the primary herbs and seasoning in her dish.  
for marinating:
1    lb boneless round or sirloin steak, cut  In 1" cubes; or,
1    lb chicken breasts, 1" cubes; or,
1    lb catfish, cut in bite-sized chunks
2    T cooking oil
1    small onion                                                                      
11/2 t dry mustard
1 1/2     t ground coriander
1/2  t turmeric
1/2  t salt
1    clove garlic, minced
1/4  t ground curry, or more if you're a curry fan
1.   Combine and mix all ingredients and coat meat, chicken, or fish.
2.   Chill for at least an hour, can be marinated overnight.
3.   Drain, reserve marinade.
4.   Alternate bites on skewers & grill about 20 minutes, coating with marinade, or bake at
     350 degrees till done.
for peanut sauce:
1/2  cp chicken broth or beef broth
1/4  cp peanut butter, or to taste
1    T  soy sauce
1    t finely shredded lime  pee1   
2    T lime juice   
1    t ground red pepper, or to taste
1/2  t  brown sugar
1    t sugar
1/4  t  ground ginger
1/4  t curry powder
2    T sliced green onion
1    small clove garlic, minced
2    t  cooking oil
1.   In small saucepan, cook green onion & garlic in hot oil til onion is tender but not brown.
2.   Stir in chicken broth, peanut butter, soy sauce, lemon peel and juice, red pepper, brown 
     sugar, and ground ginger.
3.   Simmer, uncovered, about 10 minutes, stirring frequently.  Serve over meat, chicken, or