Reviewed: Jun. 9, 2009

I made this recipe using the tips given in the review by Julia. And i used pork instead. It was a huge hit with my Chinese food loving relatives!

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Reviewer:

Sammisue

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Reviewed: Sep. 15, 2007

Ok, I really didn't follow directions at all, but I'm giving the following adaptation of this recipe 4 stars: 1. Combine all ingredients (marinade + spicy dipping sauce), add sate seasoning, and set aside. 2. Saute a pound of cubed chicken breast rubbed with sate seasoning (pork would be good too). 3. Add the sauce from step 1 and simmer another 8 minutes or so... serve over rice.

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Julia

Cooking Level: Intermediate

Home Town: Norwich, Connecticut, USA

Living In: Middletown, Connecticut, USA

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Reviewed: Sep. 9, 2007

I made the recipe as the instructions read, and it wasn't bad but I just have this feeling that the marinade and the dipping sauce should be reversed. The peanut butter mixture was very much like other peanut dipping sauces I've tasted and the dipping sauce had a large volume of vinegar in it, which made me think that it would have served better as a marinade. I think I will try this again, but reverse the sauces.

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Reviewer:

Fran

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Reviewed: Apr. 24, 2007

The pork was good but the dipping sauce was fabulous.

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Erin

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Reviewed: Apr. 17, 2007

Not a fan of this one. The marinate had little to no flavor and I marinated it for 2 days. I also didn't care for the dipping sauce.

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Reviewer:

CVOORHEES

Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA

Living In: Riverton, Utah, USA

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Reviewed: Feb. 6, 2007

The sauce is the key! Made with some minor changes - since I don't like doing skewers I did a stir fry, added veges and served with rice - without the sauce it was OK, with the sauce it was delicious. I may try to incorporate the sauce to the marinade next time so the flavor is continuous.

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