Satay - chicken, pork or beef

Yield: 1 servings

Measure Ingredient
1 pounds Combination of boneless; chicken, beef and po
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
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
¼ cup Oil
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
½ cup 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)
5 tablespoons Sugar
1 cup Boiling water
½ cup White vinegar
1 teaspoon Salt
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
\N \N 8)

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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