| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Seafood, Dairy | Chinese | Satay | 1 | Servings |
INGREDIENTS
| 1 | lb | Combination of boneless |
| chicken beef and po | ||
| 3 | T | Oil |
| 1 | Stalk fresh lemon grass | |
| 3 | Cloves garlic | |
| 1/2 | t | Seeded and finely chopped |
| red chili peppers | ||
| 1 | T | Curry powder |
| 1 | t | Sugar or honey |
| 1/2 | t | Fish sauce or 1/4, tsp. salt |
| Sa-teh Sauce, recipe | ||
| follows | ||
| 1 | pt | Canning jars |
| 1/4 | c | Oil |
| 2 | Cloves garlic, minced | |
| 1/2 | t | Ground dried red chili |
| peppers 1/2 to 1 | ||
| 3 | Kaffir lime leaves | |
| 1/2 | t | Curry powder |
| 1 | T | Chopped fresh lemon grass |
| 1 | c | Coconut milk |
| 1/2 | c | Milk |
| 1 | 2 inch cinnamon stick | |
| 3 | Bay leaves | |
| 2 | t | Tamarind paste |
| 1 | T | Fish sauce, 1 to 3 |
| 3 | T | Dark brown sugar |
| 3 | T | Lemon juice |
| 1 | c | Chunky peanut butter |
| 1 | Cucumber, preferably | |
| Japanese | ||
| 5 | T | Sugar |
| 1 | c | Boiling water |
| 1/2 | c | White vinegar |
| 1 | t | Salt |
| 3 | Red chili peppers, seeded | |
| and finely chopped 3 | ||
| To 5), To 5 | ||
| 3 | Shallots, finely chopped | |
| 6 | Sprigs Chinese parsley, for | |
| garnish 6 to | ||
| 8), 8 |
INSTRUCTIONS
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 Sateh 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 1 1/2 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 1/2 Lean Meat; 2 Vegetable; 1 Fruit; 53 1/2 Fat; 7 1/2 Other Carbohydrates Recipe by: "Keo's Thai Cuisine" by Keo Sananikone. Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 6421
Calories From Fat: 2936
Total Fat: 341.5g
Cholesterol: 154.9mg
Sodium: 6160.5mg
Potassium: 9949.8mg
Carbohydrates: 761.2g
Fiber: 73.2g
Sugar: 316.6g
Protein: 176g