Dunster House Satay

adapted by Nyani-Iisha Martin

Just as is served at the Open Houses. (Don't tell the Masters or anyone else in Dunster House government that I told you, OK?) The recipe scales very nicely, as long as the marinade is done in one-stalk-of-lemon-grass increments. And I plan to substitute fresh peppers for the dried pepper in both sauce and marinade.

I suppose this could also be done with pork. And I really want to try the beef one of these days.

This recipe is for approximately 25 pounds of chicken and/or beef.

Step I. The Meat.

Cut up chicken and/or beef into cubes. Try slicing the beef a little thinner; it tends to cook better that way.

Step II. The Marinade.

Blend these ingredients in the Cuisinart:

8 stalks of fresh lemon grass, peeled and cut into small pieces

48 cloves of garlic (1 clove =3 1/2 tsp chopped garlic)

8 tsp seeded and chopped red chili peppers

1 cup curry powder

Then add these ingredients:

3 cups oil

1/3 cup honey or sugar

1/3 cup fish sauce

Marinate the meat overnight in the refrigerator.

Step III. The Sauce.

8 cloves garlic

4 onions

4 tsp ground dry chili pepper

12 Kaffir lime leaves

2 tsp curry powder

4 stalks peeled, chopped lemongrass

Heat 2 oz of oil in a large pot and saute the above ingredients. Then add:

4 cups coconut milk

2 cups milk

4 2-in cinnamon sticks

12 bay leaves

8 tsp tamarind paste

1/3 cup fish sauce

1/3 cup lemon juice

1/3 cup dark brown sugar

and, last:
4 cups chunky peanut butter (1 40-oz jar)

Stir well over low heat till well blended.

Preheat broiler to 500 degrees. Spread meat flat on broiling tray, or skewer. Broil until cooked through (we usually do about 6 minutes, more or less.) Watch carefully lest it burn.]

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