Recipe for Sa-Teh On Skewers

Ingredients

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)
----SATEH SAUCE----
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
----CUCUMBER SAUCE----
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)

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 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.





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here