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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Soak bamboo skewers in cold water for 1 hour to prevent burning when
cooked. Cut tenderloin into 1-ounce strips about 5 inches long. Thread
meat onto skewers and refrigerate until ready to cook. In a small
saucepan, combine peanut butter, coconut cream, chutney, water and soy
sauce. Bring to a boil and reduce heat to a simmer. Stir well and remove
from heat when well blended. Broil or grill meat, as desired and serve
with hot peanut sauce.
| Ingredients:
2 Pound(s) Beef tenderloin
32 Bamboo skewers
1/2 Cup(s) Peanut butter
1/4 Cup(s) Coconut cream
1/3 Cup(s) Chutney
1 1/8 Cup(s) Water
1 Dash(s) Soy sauce |
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