Title: Pork satay with peanut sauce - midsummer thai
 Categories: Pork, Appetizers, Thai
      Yield: 18 Skewers
 
      1 sm Onion; chopped
      1 x  Ginger root(1-inch);chopped
      2    Garlic cloves; chopped
      1 x  Dried Red Chili; or
           ;1 ts Chinese chili sauce
      1 x  Lime; grated rind and juice
      2 tb Soy sauce
      1 tb Brown sugar
      1 tb Vegetable oil
     12 oz Pork tenderloin

MMMMM---------------------PEANUT LIME SAUCE--------------------------
    1/4 c  Peanut butter
    1/4 c  Soy sauce
    1/4 c  Fresh lime juice
      1 tb Rice vinegar
      3 tb Coriander; chopped
      1 tb Brown sugar
    1/2 ts Chinese chili sauce; or
           ; 1/4 ts dried chili flakes
 
  Substitute chicken, shrimps or beef for the pork, if desired
  
  Make the sauce up to 3 days ahead of time, but grill the satays at
  the last minute.
  
  Soak about 18 bamboo shewers in water for 1 hour. Combine all
  ingredients except meat in food processor or blender and pur‚e.
  
  Place marinade in bowl. Cut pork into 6-inch lengths. Slice each
  length into 1/2-inch long strips and thread onto bamboo skewers. Pour
  over marinade, cover and marinate for 2 hours.
  
  Grill or broil pork for 2 minutes on each side or until cooked
  through.
  
  Peanut Lime Dipping Sauce: Add peanut butter to a small bowl and
  slowly whisk in remaining ingredients.
  
  Dessert: Cool, sweet and simple, a colourful selection of fresh fruit
  and berries, or of fruit-flavoured sorbets or sherbets, is the
  perfect finish to a midsummer Thai dinner.