| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood, Dairy |
Thai |
Thai, Appetizers, Ceideburg 2 |
1 |
Batch |
INGREDIENTS
| 1 |
lb |
Combination of boneless chicken, beef and pork |
| 3 |
tb |
Oil |
| 1 |
|
Stalk fresh lemon grass |
| 3 |
|
Cloves garlic |
| 1/2 |
ts |
Seeded and finely chopped red chili peppers |
| 1 |
tb |
Curry powder |
| 1 |
ts |
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 |
ts |
Curry powder |
| 1 |
tb |
Chopped fresh lemon grass |
| 1 |
c |
Coconut milk |
| 1/2 |
c |
Milk |
| 1 |
|
2-inch cinnamon stick |
| 3 |
|
Bay leaves |
| 2 |
ts |
Tamarind paste |
| 1 |
|
To 3 Tbs. fish sauce |
| 3 |
tb |
Dark brown sugar |
| 3 |
tb |
Lemon juice |
| 1 |
c |
Chunky peanut butter |
| 1 |
|
Cucumber (preferably Japanese) |
| 5 |
tb |
Sugar |
| 1 |
c |
Boiling water |
| 1/2 |
c |
White vinegar |
| 1 |
ts |
Salt |
| 3 |
|
To 5 red chili peppers, seeded and finely chopped |
| 3 |
|
Shallots, finely chopped |
| 6 |
|
To 8 sprigs Chinese parsley (for garnish) |
INSTRUCTIONS
SA-TEH 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 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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