| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Seafood, Dairy | Thai | Appetizers, Ceideburg 2, Thai | 1 | Batch |
INGREDIENTS
| 1 | lb | Combination of boneless |
| chicken beef and pork | ||
| 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 | To 1 tsp. fish sauce or 1/4 | |
| tsp. salt | ||
| Sa-teh Sauce, recipe | ||
| follows | ||
| Cucumber Sauce, recipe | ||
| follows | ||
| 1/4 | c | Oil |
| 2 | Cloves garlic, minced | |
| 1/2 | To 1 tsp. ground dried red | |
| chili peppers | ||
| 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 | To 3 Tbs. fish sauce | |
| 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 | To 5 red chili peppers | |
| seeded and finely chopped | ||
| 3 | Shallots, finely chopped | |
| 6 | To 8 sprigs Chinese parsley | |
| for garnish |
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. From "Keo's Thai Cuisine" by Keo Sananikone. Hayward Daily Review. 7/1/90 Posted by Stephen Ceideburg July 27 1990. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 6452
Calories From Fat: 2941
Total Fat: 342.1g
Cholesterol: 156.1mg
Sodium: 6898.5mg
Potassium: 10096.6mg
Carbohydrates: 767.1g
Fiber: 75.2g
Sugar: 317.4g
Protein: 177.3g