Instructions: Combine all ingredients in a blender or food processor. Blend well to emulsify, adding a few drips of water if the mixture is too thick. Marinate beef or chicken

(or pork) overnight.

Notes: The traditional thick dipping sauce for satay, the Indonesian skewered beef (or chicken or pork) dish, is the inspiration for this marinade. To create satay skewers, thread thin, 1 inch-wide slices of marinated beef or chicken (or pork) onto wood skewers and grill them 2 minutes per side over red-hot coals.

Serve the marinade** as a dipping sauce, if desired.

**Discard all marinade in which meat has been soaked. It has bacteria that can
be dangerous. If you want to use marinade for dipping sauce, make plenty of it,
so you can use some for marinating and the un-used marinade for dipping.

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