Satay

1       pound chicken, pork or beef*, sliced thinly, cut into strips
        1/2" wide, 2" long
2       cloves garlic, smashed and chopped
1/2     onion, chopped 
1       tablespoon brown sugar, or palm sugar
        juice of 1 lime
1       tablespoon fish sauce, (Nam Pla)
1/2     teaspoon tamarind pulp, dissolved in hot water**
1       tablespoon vegetable oil

        
Place all the marinade ingredients in a food processor or blender and
process or blend until smooth. Thread the meat strips like a ribbon on
12" wooden skewers***, 3 or 4 to each stick, and place in a large,
shallow dish. Pour the marinade over the satay and let stand for 30 to
60 minutes, rotating each stick occasionally. 

If cooking over charcoal, light the coals and let them come to a
temperature that creates a white chalky film. If using a broiler, turn
it on and let it come to full heat for at least 10 minutes before you
start to grill or broil. The satay should be cooked near high heat. 

Remove the satay from the marinade and cook fiercely and quickly. (The
cooking time will vary with the type and density of the meat used, and
the amount of heat and the proximity thereto, but should never exceed a
total of 5 minutes for all sides.)

Serve with Peanut sauce and side bowls of Cucumber salad. (Taeng Kwa
Brio)

Source: The Original Thai Cookbook
Jennifer Brennan
Page(s): 80,81,82

*I like this recipe with chicken or pork, I do not think it works as 
well with beef. Chicken wings also work quite well.  

**Tamarind pulp typically includes seeds and/or shards of seeds, you
should remove them. I use slightly more tamarind pulp than the recipe
calls for.  

***Soak the wooden skewers in water while the meat is marinating, this
will prevent the wood from burning.


