SC - Thai Satay recipe/Five Spice Ribs recipe -- OOP

[Elaine Koogler]

All,
I just found these recipes that I had promised earlier, so here they
are....both, by the way, are probably not period...but I'm not sure.
The satay could be, as the peanut was known in China fairly early.  I
found a written reference to it as early as 1604...

Marinated Beef on Skewers
(Sate Nuae)

4 servings

1½ cups unsweetened coconut milk
1 tablespoon Red Curry Paste
1 tablespoon fish sauce
2 teaspoons curry powder
1 pound round steak or flank steak, sliced into long narrow strips,
 1 inch wide x 3 inches long (24 to 32 strips)

In a long flat dish, mix the coconut milk, red curry paste, fish sauce
and curry powder together.  Add the beef strips and marinate them in the
refrigerator for at least 5 hours, or overnight

Preheat the broiler or outdoor grill.  Weave 2 strips of meat onto each
skewer, lengthwise.  There will be approximately 12 to 16 skewers.
Broil or grill for 5 minutes on each side.  Serve with the Nam Jim Sate

Peanut-Coconut Milk Dipping Sauce
(Nam Jim Sate)

1½ cups unsweetened coconut milk
1 tablespoon Red Curry Paste
½ cup unsalted chunky-style peanut butter
1½ tablespoons white vinegar
2 tablespoons sugar
1 tablespoon fish sauce

Heat ¾ cup coconut milk in a saucepan.  Add the red curry paste and stir
until the mixture is pale amber and the coating of oil appears on the
surface.  Add the peanut butter, vinegar, sugar, fish sauce and
remaining coconut milk.  Continue cooking, stirring for 8 to 10 minutes.
or until the sauce has thickened slightly.  Allow the sauce to cool
slightly and serve with the sate.

Five Spice Ribs

        3 lbs baby back ribs
        3 tbl oyster sauce
        3 quarter-size slices peeled ginger root
        2 garlic cloves, sliced
        2 tsp five spice powder
        1 tsp cumin
       30 black peppercorns

        For the Marinade:

        1/2 C oyster sauce
        2 tbl rice vinegar
        2 tsp five spice powder
        1 tsp cumin
        1 tsp black pepper
        1/2 tsp white pepper
        3/4 C honey
        3 quarter-size slices peeled ginger root, slivered

          Place ribs in a large pot and cover with cold water.  Stir in
oyster sauce, ginger,  garlic, five spice powder, cumin and
peppercorns.  Bring to a boil, cover and reduce heat, and simmer for 30
minutes.  Drain ribs

         For the marinade, mix the oyster sauce, rice vinegar, five
spice powder, cumin, black pepper, white pepper, honey and ginger.  Pour
over ribs, cover and refrigerate 6 hours or overnight.

          Bring ribs to room temperature before grilling. Drain ribs and
heat marinade.  Grill ribs over medium high heat for a total of 8 to 12
minutes, turning and basting every 2 minutes.  The ribs should crisp and
shiny when cooked.  Cut each rack into individual ribs to serve.  Makes
about 30 ribs or 8 appetizer servings.

<From "Barbeque" by Leslie Bloom via the Washington Post>

Both of these are very good and work very well for camping events like
Pennsic.

Enjoy!

Kiri