minow@decvax.UUCP (Martin Minow) (01/21/86)
This is "work in progress" -- it's not quite as good as the best
Boston Thai resturant version, but I've been slathering it on
everything from broiled chicken to spaghetti, and have come to
like it. (It should be mentioned that I'm training for a marathon
and tend to eat a lot.)
Great big gob of peanut butter (smooth, almond butter is good, too).
(Note: this means about 3-4 oz.)
Juice of one lime.
Some oil (toasted sesmame is nice, olive and/or peanut are fine, too.)
(This makes the stuff easier to spread.)
Soy sauce.
Hot peppars (I use some Sambal Oelek and Sambal Badjak from the local
yuppie gourmet store.)
Garlic (two crushed cloves)
A little honey to cut the lime juice sourness.
Salt and peppar.
Mush everything together, to a smooth paste.
I generally pan-fry chicken breasts, then pour off the fat, add a
good splash of cheap white wine, and deglaze the frying pan.
Then, dump in the satay sauce, and smother the chicken breasts.
Note: you can't cook the sauce -- everything separates out and
it looks unpleasant.
The local Thai resturant adds some curry spices to theirs.
And, yes, it is good over spaghetti.
Martin Minow
decvax!minow