The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 8, 2005
Delicious. We didn't need any of the remaining sauce for dipping; the flavor was already strong. Slightly more salty than perfection in my view, so next time I will use reduced-sodium soy sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 8, 2005
Super-tasty! Easy and fun. It was lots of fun to make the marinade. It made a gigantic mess because I used the little food processor that attaches to my blender. 1 Recipe of marinade makes about 2 1/8 cups. I had the butcher cube up the meat so that saves tons of time. My husband said it almost had too much flavor, but with some rice and other sides, DEELICIOUS! 8/06 - we've had this 3 times in our freezer food exchange group and all 5 families love it (even with little kids). One of them calls it Sat-YAY!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 25, 2005
I love pork satay and tried this recipe, but according to my Indonesian tongue it was still missing something... Tried adding one whole red onion and 1/4 cup brown sugar and it was better. I didnt know what Spanish peanuts was so I used kemiri instead. (asked a mom's friend who makes terrific satay and she told me to use kemiri nuts. Eum, I think the english word for kemiri is candle nuts)
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 1, 2005
This came out very tasty and the family ate it up. Our grill was down so I ended up cooking it in a wok. I wouldn't do the next time even though it came out just fine.
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Home Town: Springfield, Missouri, USA
Living In: Pleasanton, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 24, 2004
LOVED the meat, not the sauce. My husband raved! One caveat - you do need to like salty things, which we do. Suggestion: since we didn't care for the sauce (the boiled marinade), next time I would marinate double the meat or make half the marinade. I used a no cook peanut sauce from this site that another reviewer recommended - it was fast and delicious. We'll have this again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 1, 2004
Great addition to my recipe collection! Both my husband and 4 year old loved this entree - I made it with chicken and used regular dry roasted peanuts instead of spanish peanuts.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 24, 2004
This was absolutely fabulous. I might try a little less butter next time but will definitely make this over and over again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 20, 2004
I didn't seperate out the pork, instead I placed everything into a stew pot and cooked it for about 25 to 30 mins. I served it with Mediterran Curry Coucous
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 23, 2003
Really delish. One of the best I've tried. I don't usually use the broiler much, but this makes great use of it. The only suggestion is add some time under the heat (9-10 minutes after flipping). Also next time I will halve the soy sauce and add one red chili pepper for some needed heat. Truly restaurant quality!
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Cooking Level: Expert

Home Town: Temple Hills, Maryland, USA
Living In: Rochester, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 21, 2003
Definitely a keeper. Wouldn't change a thing about it. Thanks Debbie.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 20, 2003
I found that the salted peanuts in combination with the soy sauce made this recipe a little salty. I've made easier Satay recipes that I felt had a better flavor. One thing I never tried in my recipe was the use of fresh ginger. It DOES make a BIG difference. I'll never use dried ginger again! (Thanks, Debbie!) Though I probably won't make this version again, it wasn't bad. But, I'll opt for my own recipe in the future (using fresh ginger instead of dry).
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Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA
Living In: Williamsburg, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 21, 2003
This is a great recipe and from what I remember from my Indonesian friend's Satay, very authentic.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 16, 2003
Fantastic! I thought this would steal the show in the dinner I prepared. I used strips and skewered these rather than cubes, but that won't change anything. Definately one for the archives!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 13, 2003
This was so awesome. I made it last nite and my 4 kids devoured it. I was surprised there was any left (I even doubled the recipe), but they argued over who got the left overs. Totally yummy, totally easy. 5 stars, for sure. I served it with pad thai, it was perfect. I baked it (its winter here) at 450 for about 8 minutes. It was nicely done.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 18, 2003
I have never had anything but raves about this recipe. I have made it several times now. I usually make a whole recipe and freeze half for later use. The meat has a strong peanutty taste. You can adjust the heat easily and I tend to make mine mild since it must be child friendly. I will usually serve over rice for a main dish with vegies. I have tried cooking it several ways. Outdoor grill stuck and the meat fell off the skewers. Indoor grill (George Forman) worked great if you are only doing a few. Oven works good for a large batch, but I have never had much luck broiling anything, so some were a little under done. The last time I stir-fried in a wok. This is the method I will use from now on. All the meat was cooked and none was dried out or under done.
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Cooking Level: Expert

Living In: D'iberville, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 29, 2002
My family loves this one I had to fight my teenage son for the last skewer.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 8, 2002
This was absolutely to die for. I couldn't stop eating this great dish! 5 stars! Will definitely use this one again! Thanks so much!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 18, 2002
I made a double recipe for a large gathering, but had to make it in 2 batches because of blender capacity. However - it was well worth the trouble. Everyone raved, and I'm planning on making this again very soon! I highly recommend it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 5, 2001
Wonderful! I used pork loin chops and grilled them whole. We added a little more red pepper flakes to make it spicer. The sauce was good over rice. Next time I will cut the butter by 1/2.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 7, 2001
I added a little more red pepper than the recipe called for, and left out the butter and chicken broth (since I didn't have them at home) -- but my husband thought it was great (nice and SPICY). The recipe was easy to prepare, and tasted great hot off the grill (we made pork chops as an entree, not an appetizer). Great job, Debbie! Thanks.
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