1 sm Onion; chopped
Ginger root(1-inch);chopped
2    Garlic cloves; chopped
Dried Red Chili; or
;1 ts Chinese chili sauce
Lime; grated rind and juice
2 tb Soy sauce
1 tb Brown sugar
1 tb 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 Brown sugar
1/2 ts Chinese chili sauce; or
; 1/4 ts dried chili flakes

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 shewers in water for 1 hour. Combine all ingredients
except meat in food processor or blender and pur‚e.

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 colourful selection of fresh fruit and
berries, or of fruit-flavoured sorbets or sherbets, is the perfect finish
to a midsummer Thai dinner.