Chicken Pork Satay
|Skinned boned chicken breast halves||16 Ounce, cut into 1/4-inch-wide strips (Four 4 Ounce Pieces)|
|Lean boneless center-cut loin pork chops||1 Pound, cut into 1/4-inch-wide strips|
|Coconut cream||1⁄2 Cup (8 tbs)|
|Lime juice||3 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Teriyaki sauce||1 Tablespoon|
|Ground coriander||1⁄4 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Chunky peanut butter||2⁄3 Cup (10.67 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Teriyaki sauce||1⁄4 Cup (4 tbs)|
|Rice wine vinegar||2 Tablespoon|
|Ground red pepper||1⁄4 Teaspoon|
|Garlic||3 Clove (15 gm), crushed|
|Sweet red pepper||1 Large, seeded|
Place chicken and pork in a heavy-duty, zip-top plastic bag.
Combine cream of coconut and next 6 ingredients; pour over meat.
Seal bag, and marinate meat in refrigerator 4 hours, turning bag occasionally.
Soak 24 (6-inch) bamboo skewers in water 30 minutes; set aside.
Combine peanut butter and next 5 ingredients in container of an electric blender; cover and process until smooth.
Drain meat; discard marinade.
Thread chicken and pork evenly onto skewers.
Cut sweet red pepper into 12 (1 1/2-inch) squares.
Cut each square diagonally in half, forming 24 triangles.
Place 1 triangle on the end of each skewer.
Place half of skewers on rack of a lightly-greased broiler pan.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 4 minutes on each side or until chicken and pork are done.
Transfer to a serving platter.
Repeat procedure with remaining skewers.