"jmcquown" > wrote in message
. ..
> 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
>
>

Thanks! That sounds really good.