Satay - chicken, pork or beef
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Combination of boneless; chicken, beef and po |
| 3 | tablespoons | Oil |
| 1 | Stalk fresh lemon grass | |
| 3 | 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 |
| Sa-teh Sauce; (recipe follows) | ||
| 1 | pint | Canning jars |
| ¼ | cup | Oil |
| 2 | Cloves garlic; minced | |
| ½ | teaspoon | Ground dried red chili peppers; (1/2 to 1) |
| 3 | Kaffir lime leaves | |
| ½ | teaspoon | Curry powder |
| 1 | tablespoon | Chopped fresh lemon grass |
| 1 | cup | Coconut milk |
| ½ | cup | Milk |
| 1 | 2 inch cinnamon stick | |
| 3 | 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 | Cucumber; (preferably Japanese) | |
| 5 | tablespoons | Sugar |
| 1 | cup | Boiling water |
| ½ | cup | White vinegar |
| 1 | teaspoon | Salt |
| 3 | Red chili peppers; seeded and, finely chopped (3 | |
| To 5) | ||
| 3 | Shallots; finely chopped | |
| 6 | Sprigs Chinese parsley; (for garnish) (6 to | |
| 8) | ||
Directions
SATAY 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.
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.
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