D.Currie wrote:
> "jmcquown" > wrote in message
> .. .
>> Stan Horwitz wrote:
>>> In article >,
>>> "D.Currie" > wrote:
>>>
>>> During your search, didn't you find any recipes for coconut milk and
>>> the meat? There are tons of coconut recipes out there. Just google
>>> for them?
>>>
>> Indonesian or Thai satay (sateh) beef, chicken or pork calls for
>> coconut milk to be used in the marinade. Very tasty. Don't have my
>> recipe handy but shouldn't be all that difficult for Donna to find.
>>
>> Jill
>>
>
> Well, that was an interesting search online. Most of the recipes
> didn't include coconut milk at all. And some were just plain weird.
> But along the way, I found one recipe that wasn't satay, but sounded
> interesting, where the chicken is cooked in the coconut milk and
> served over rice. Maybe I'll try that second.
>
> But I also found a couple where the coconut milk was in the dipping
> sauce and not in the marinade, which might be good for a first
> try...just in case we don't like the cooked coconut flavor, the meat
> is still edible without the sauce. If that works out, I can try
> cooking or marinating in the milk.
>
Okay, I was wrong, it's not a marinade but you brush the meat with the
coconut milk:

2 lbs. meat (tender beef, boneless chicken or pork steak)
2 tsp. ground ginger
2 Tbs. brown sugar
1/4 tsp. cayenne pepper
1/2 c. coconut milk
12 inch bamboo skewers, soaked in water

Slice the meat thinly and rub the sugar and spices into the meat. (It's
easier to slice if partially frozen.) Let stand at least 30 minutes. Thread
three or four pieces of meat onto the skewers. Brush with coconut milk.
Grill over low coals (or broil) for a couple of minutes on each side.

Jill