I Lost My Satay

I am not sure what made me want to try satay I just got hung up on the idea one day last spring, not really the meat but the idea of an Asian peanut sauce. I have had satay peanut sauce before but didn't really care for it, but I should like it, the idea was appalling. I googled satay, satay recipes, satay sauces and more. I read the history of satay on Wikipedia and every recipe I came across, all the videos on the first 5 pages of the Google search. I was ready!

First of all I knew (thought) I did not like coconut milk so any recipe with coconut was out
(this month I am starting realize I like coconut milk) and I knew that is could not be too spicy because the kids would be eating it and that I would have to have an alternative to a peanut sauce because hubby is not a peanut butter fan. I went to work in the kitchen and I ended up with the best two sauces I have ever tasted and you know what I did...nothing I did not write it down, I have no I idea what recipes I read and even Wikipedia information is not the same, it is gone. Needless to say I am bummed but I will do it again, today was not quite the same but it is in the right direction and still failed to measure. shame on me!

The original sauces

Add to a cold sauce pan:

2 tablespoons oil

1 tablespoon sesame oil
3 cloves garlic minced
1 teaspoon grated ginger
a few hot pepper flakes
slowly heat until the garlic starts to sizzle a little then add
1/3 cup soy sauce
1/2 cup chicken stock
a few shakes fish sauce
2 tablespoons rice vinegar
1 tablespoon brown sugar
1/4 cup chopped green onion
Bring to a simmer
at this point I pour half of the sauce in a bowl for my husband and then add...
2 tablespoons peanut butter.

whisk until smooth and done.

When I made the peanut sauce today i used it for pad Thai. I have been battling rice noodles off and on for a few years now and they always win, today the tables were turned and i will be filling you in on this in a few days. Okay back to the satay.

For the satay I chose to use pork. I cut it thin and marinated it in (again this was a few months ago and I can't find this either)...

Marinade:
juice and zest of 2 lines
soy sauce
garlic, minced
ginger, grated
a few hot pepper flacks
lemongrass

Meat:

Pork loin or chicken cut very thin.

Marinade the pork for 15 to 30 minutes (too long and the meat starts to cook in the acid), thread them onto bamboo skewers that have been soaking in water and grill over charcoal about 3 minutes each side and serve with the sauces.