1 lb combination of boneless chicken, be; ef and pork
3 tablespoon oil
1 stalk fresh lemon grass
3 cloves garlic
1/2 teaspoon seeded and finely chopped red chili; peppers
1 tablespoon curry powder
1 teaspoon sugar or honey
1/2 to 1 tsp. fish sauce or 1/4 tsp. sa; lt
1 sa-teh sauce (recipe follows)
1 cucumber sauce (recipe follows)
1/4 cup oil
2 cloves garlic, minced
1/2 to 1 tsp. ground dried red chili pe; ppers
3 kaffir lime leaves
1/2 teaspoon curry powder
1 tablespoon chopped fresh lemon grass
1 cup coconut milk
1/2 cup milk
1 2-inch cinnamon stick
3 bay leaves
2 teaspoon tamarind paste
1 to 3 tbs. fish sauce
3 tablespoon dark brown sugar
3 tablespoon lemon juice
1 cup chunky peanut butter
1 cucumber (preferably japanese)
5 tablespoon sugar
1 cup boiling water
1/2 cup white vinegar
1 teaspoon salt
3 to 5 red chili peppers, seeded and; finely chopped
3 shallots, finely chopped
6 to 8 sprigs chinese parsley (for ga; rnish)
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.
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