Sa-teh on skewers
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Combination of boneless chicken, beef and pork |
| 3 | tablespoons | Oil |
| 1 | Stalk fresh lemon grass | |
| 3 | Cloves garlic | |
| ½ | teaspoon | Seeded and finely chopped red chili peppers |
| 1 | tablespoon | Curry powder |
| ¼ | cup | Oil |
| 2 | Cloves garlic, minced | |
| ½ | To 1 tsp. ground dried red chili peppers | |
| 3 | Kaffir lime leaves | |
| ½ | teaspoon | Curry powder |
| 1 | tablespoon | Chopped fresh lemon grass |
| 1 | cup | Coconut milk |
| 1 | Cucumber (preferably Japanese) | |
| 5 | tablespoons | Sugar |
| 1 | cup | Boiling water |
| ½ | cup | White vinegar |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Sugar or honey |
| ½ | To 1 tsp. fish sauce or 1/4 tsp. salt | |
| Sa-teh Sauce (recipe follows) | ||
| Cucumber Sauce (recipe follows) | ||
| ½ | cup | Milk |
| 1 | 2-inch cinnamon stick | |
| 3 | Bay leaves | |
| 2 | teaspoons | Tamarind paste |
| 1 | To 3 Tbs. fish sauce | |
| 3 | tablespoons | Dark brown sugar |
| 3 | tablespoons | Lemon juice |
| 1 | cup | Chunky peanut butter |
| 3 | To 5 red chili peppers, seeded and finely chopped | |
| 3 | Shallots, finely chopped | |
| 6 | To 8 sprigs Chinese parsley (for garnish) | |
Directions
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.