-Gail Shimizu BWHT68A
      2 lb Pork or chicken; sliced

           -into strips 1" X 4" and
           -1/4" thick
    3/4 c  Thick coconut milk; for

           -basting meat while cooking
     40    Bamboo skewers; (soak in

           -water before using)
------------------------------FOR FOR MARINADE------------------------------
  1 1/2 tb Lemon grass; thinly sliced

           -(use only the base, about
           -1 to 3" from the root)
      1 tb Galanga (Kha); minced

      2 tb Red onions; minced

  1 1/2 tb Garlic; minced

      2 tb Ground coriander seeds

      1 tb Indian yellow curry powder

      1 tb Kaffir lime leaves; finely

           -chopped
  2 1/2 tb Sugar

    1/2 ts Salt

------------------------------FOR PEANUT SAUCE------------------------------
      7    Medium seeded dried chilies;

           -soaked in warm water until
           -soft
  1 1/2 ts Galanga (Kha); minced

      2 tb Cilantro roots; minced

  1 1/2 tb Lemon grass; finely chopped

  2 1/2 tb Garlic; minced

  3 1/2 tb Red onions; chopped

      1 ts Ground coriander seeds

  1 1/2 ts Thai shrimp paste

      5 c  Medium consistency coconut

           -milk
    1/3 c  Creamy peanut butter (do not

           -use Peter Pan)
    1/4 c  Sugar

  3 1/2 ts Salt

  In a blender or food processor, grind the listed
  ingredients, from lemon grass to salt, finely. Mix
  with the meat (wear latex gloves to do this, it
  stains) and marinate for 1 hour. Place meat strips on
  BGMB90B
  ===============   Reply   77 of Note    1 =================
  BOARD:      FOOD AND WINE BB
  TOPIC:      FOOD SOFTWARE
  SUBJECT:    R-MM THAI AND VIET R
  TO:     BGMB90B    ELAINE RADIS          DATE:    07/16
  FROM:   BGMB90B    ELAINE RADIS          TIME:     1:48 PM