Sa-teh on skewers

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)



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.

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