ARWC Deck the Halls 2003 Recipe Beef Satay with Peanut Dipping Sauce We adapted this recipe from Hilaire Walden's, The Book of Malaysian Cooking. The recipe makes six servings. Share with your friends and enjoy with a glass of Anthony Road Wine Company's Riesling. Our Riesling is on the sweeter side.

Prepare the meat 24 oz. Beef Steak, chilled and thinly sliced (thinly sliced pork fillet or shrimp can be used as well. Or use a combination of all three.) one-half of a lime 2 tsp. each ground cumin and ground coriander 1 tsp. ground tumeric 1 Tbsp. light brown sugar 4 Tbsp. coconut milk oil for brushing bamboo skewers Put meat into non-reactive bowl. Squeeze lime juice over. In a small bowl, mix together spices, sugar and coconut milk to make a fairly dry paste. Spoon coconut mixture over beef to coat thoroughly. Cover and marinate for 30 minutes or overnight in the fridge. Heat grill or broiler. Soak bamboo skewers in water for 25 minutes. Thread beef strips onto skewers, brush with oil and cook at a high heat for 10 minutes, or until cooked (still pink in the center), turning frequently. Meanwhile heat the satay sauce.

Satay Sauce for dipping 3 oz. roasted peanuts 1 fresh red chile, cored, seeded and chopped or chile powder to taste 1 clove garlic, chopped 4 Tbsp. red curry paste Scant 1-3/4 c. coconut milk Squeeze of lime juice 2 Tbsp. light brown sugar Put peanuts, chile and garlic into blender. Mix together, then add curry paste, 2 Tbsp. of the coconut milk and a squeeze of lime juice. Mix to blend evenly. Pour mixture into a saucepan. Stir in remaining coconut milk and the sugar, bring to a boil, stir, then boil for two minutes. Lower heat and simmer for ten minutes, stirring occaisionally. Add a little water if the sauce becomes too thick.

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