Thai Satay

Beef Satay:

Rub beef with garlic, pressing garlic into meat.

Sprinkle with salt, pepper, and sugar. Cut beef into 1-inch pieces; thread on skewers. Set aside.

Combine lemon juice and soy sauce; brush over meat.

Grill or broil 3 to 4 inches from heat until browned on all sides.

Serve with Satay Sauce Pork Satay:

Use lean pork instead of beef; season with 1/2 tsp powdered ginger and 1/4 tsp cinnamon in addition to pepper.

Satay Sauce: 2 cloves of garlic, crushed, 4 tbs peanut butter 1 tbs vinegar or lemon juice 3 tbs soy sauce 1/4 tsp cayenne 4 tbs hot water (1/4 Cup).

Combine all ingredients, beat to blend. Makes about 3/4 cup.

Now to me it would not be complete without this cucumber condiment (makes 1 cup) 1 firm, medium sized cucumber 2 tbs distilled vinegar 2 tbs sugar 1 tsp salt 1/4 tsp ground white pepper 1/2 small yellow onion, peeled, sliced lengthwise into paper thin slivers 12 paper thin lengthwise slivers of seeded hot fresh red chile peppers, about 1/4 inch long Garnish: 1/2 cup dry roasted unsalted peanuts, coarsely chopped. Julienne the cucumber. In a deep bowl, stir the vinegar, sugar, salt and white pepper until well blended. Add the remaining ingredients, except peanuts, and toss with the marinade. Top with the peanuts just before serving.

Serve at once or cover and chill no longer than 2 hours before serving.