Yield: 1 servings
|1 pounds||Combination of boneless; chicken, beef and po|
|1 \N||Stalk fresh lemon grass|
|3 \N||Cloves garlic|
|½ teaspoon||Seeded and finely chopped; red chili peppers|
|1 tablespoon||Curry powder|
|1 teaspoon||Sugar or honey|
|½ teaspoon||Fish sauce or 1/4; tsp. salt|
|\N \N||Sa-teh Sauce; (recipe follows)|
|1 pint||Canning jars|
|2 \N||Cloves garlic; minced|
|½ teaspoon||Ground dried red chili peppers; (1/2 to 1)|
|3 \N||Kaffir lime leaves|
|½ teaspoon||Curry powder|
|1 tablespoon||Chopped fresh lemon grass|
|1 cup||Coconut milk|
|1 \N||2 inch cinnamon stick|
|3 \N||Bay leaves|
|2 teaspoons||Tamarind paste|
|1 tablespoon||Fish sauce; (1 to 3)|
|3 tablespoons||Dark brown sugar|
|3 tablespoons||Lemon juice|
|1 cup||Chunky peanut butter|
|1 \N||Cucumber; (preferably Japanese)|
|1 cup||Boiling water|
|½ cup||White vinegar|
|3 \N||Red chili peppers; seeded and, finely chopped (3|
|\N \N||To 5)|
|3 \N||Shallots; finely chopped|
|6 \N||Sprigs Chinese parsley; (for garnish) (6 to|
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.
Per serving: 3584 Calories (kcal); 290g Total Fat; (68% calories from fat); 77g Protein; 223g Carbohydrate; 19mg Cholesterol; 3544mg Sodium Food Exchanges: 5 Grain(Starch); 7 ½ Lean Meat; 2 Vegetable; 1 Fruit; 53 ½ Fat; 7 ½ Other Carbohydrates
Recipe by: "Keo's Thai Cuisine" by Keo Sananikone.
Converted by MM_Buster v2.0n.