Yield: 1 batch
| Measure | Ingredient |
|---|---|
| 1 pounds | Combination of boneless chicken, beef and pork |
| 3 tablespoons | Oil |
| 1 \N | Stalk fresh lemon grass |
| 3 \N | Cloves garlic |
| ½ teaspoon | Seeded and finely chopped red chili peppers |
| 1 tablespoon | Curry powder |
| ¼ cup | Oil |
| 2 \N | Cloves garlic, minced |
| ½ \N | To 1 tsp. ground dried red chili peppers |
| 3 \N | Kaffir lime leaves |
| ½ teaspoon | Curry powder |
| 1 tablespoon | Chopped fresh lemon grass |
| 1 cup | Coconut milk |
| 1 \N | Cucumber (preferably Japanese) |
| 5 tablespoons | Sugar |
| 1 cup | Boiling water |
| ½ cup | White vinegar |
| 1 teaspoon | Salt |
| 1 teaspoon | Sugar or honey |
| ½ \N | To 1 tsp. fish sauce or 1/4 tsp. salt |
| \N \N | Sa-teh Sauce (recipe follows) |
| \N \N | Cucumber Sauce (recipe follows) |
| ½ cup | Milk |
| 1 \N | 2-inch cinnamon stick |
| 3 \N | Bay leaves |
| 2 teaspoons | Tamarind paste |
| 1 \N | To 3 Tbs. fish sauce |
| 3 tablespoons | Dark brown sugar |
| 3 tablespoons | Lemon juice |
| 1 cup | Chunky peanut butter |
| 3 \N | To 5 red chili peppers, seeded and finely chopped |
| 3 \N | Shallots, finely chopped |
| 6 \N | To 8 sprigs Chinese parsley (for garnish) |
SA-TEH SAUCE
CUCUMBER SAUCE
Cut chicken, beef and pork thinly into 2 inch strips. In a food processor or blender, combine oil, lemon grass, garlic, red chili peppers, curry powder sugar and fish sauce; blend until smooth. Pour over chicken and meat; marinate for 2 hours. Thread meat onto skewers and barbecue or broil, turning occasionally until cooked.
Serve with Sa- teh Sauce and Cucumber Sauce.
Makes 4 servings.
Heat oil in a skillet to medium-high heat and saute garlic, onion, chili peppers, kaffir lime leaves, curry powder and lemon grass for 2 to 3 minutes. Stir in coconut milk, milk, cinnamon stick, bay leaves, tamarind paste, fish sauce, brown sugar, lemon juice and peanut butter; mix well. Reduce heat and cook, stirring frequently, until sauce thickens, about 30 minutes. Be very careful sauce does not stick to bottom of pan.
Thinly slice cucumber; arrange in a bowl. Dissolve sugar in boiling water; stir in white vinegar and salt. Pour sauce over cucumber slices. Sprinkle with red chile peppers and shallots. Chill. Garnish with Chinese parsley.
Makes 1½ cups.
From "Keo's Thai Cuisine" by Keo Sananikone.
Hayward Daily Review. 7/1/90
Posted by Stephen Ceideburg July 27 1990.