*  Exported from  MasterCook  *
 
                             SA-TEH ON SKEWERS
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Thai                             Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       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)
                         -----SA-TEH SAUCE-----
      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
                         -----CUCUMBER SAUCE-----
    1                    Cucumber (preferably
                         -Japanese)
    5       tb           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)
 
   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.
  
 
 
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