Pork Satay with Peanut Sauce - Midsummer Thai Dinner

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

-----------------------------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.