| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood, Dairy |
Chinese |
Satay |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Combination of boneless; chicken, beef and po |
| 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 |
ts |
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 |
ts |
Ground dried red chili peppers; (1/2 to 1) |
| 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 |
tb |
Fish sauce; (1 to 3) |
| 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 |
|
Red chili peppers; seeded and, finely chopped (3 |
|
|
To 5) |
| 3 |
|
Shallots; finely chopped |
| 6 |
|
Sprigs Chinese parsley; (for garnish) (6 to |
|
|
8) |
INSTRUCTIONS
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 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.
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