Pork Satay With Peanut Sauce - Midsummer Thai Dinner 1 small onion chopped 1 ginger root (1-inch), chopped 2 garlic cloves chopped 1/2 teaspoon dried red chili powder or 1 teaspoon chinese chili sauce 1 lime grated rind and juice 2 tablespoon soy sauce 1 tablespoon brown sugar 1 tablespoon vegetable oil 12 oz pork tenderloin PEANUT LIME SAUCE: 1/4 c peanut butter 1/4 c soy sauce 1/4 c fresh lime juice 1 tb rice vinegar 3 tb coriander chopped 1 tb palm sugar or brown sugar 1/2 ts Chinese chili sauce or 1/4 ts dried chile powder Substitute chicken, shrimps or beef for the pork, if desired Make the sauce up to 3 days ahead of time, but grill the satays at the last minute. Soak about 18 bamboo skewers in water for 1 hour. Combine all ingredients except meat in food processor or blender and puree. Place marinade in bowl. Cut pork into 6-inch lengths. Slice each length into 1/2-inch long strips and thread onto bamboo skewers. Pour over marinade, cover and marinate for 2 hours. Grill or broil pork for 2 minutes on each side or until cooked through. Peanut Lime Dipping Sauce: Add peanut butter to a small bowl and slowly whisk in remaining ingredients. Dessert: Cool, sweet and simple, a colorful selection of fresh fruit and berries, or of fruit-flavored sorbets or sherbets, is the perfect finish to a midsummer Thai dinner. Yield: 18