Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound combination of boneless chicken -- beef and pork
3 tablespoons oil
1 stalk fresh lemon grass
3 cloves garlic
1/2 teaspoon seeded and finely chopped red chile
-- peppers
1 tablespoon curry powder
1 teaspoon sugar or honey
1/2 teaspoon fish sauce or 1/4 tsp. salt -- (up to 1)
sa-teh sauce -- (recipe follows)
cucumber sauce -- (recipe follows)
***sa-teh sauce***
1/4 cup oil
2 cloves garlic -- minced
1/2 teaspoon ground dried red chile peppers -- (up to 1)
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 teaspoons tamarind paste
1 tablespoon fish sauce -- (up to 3)
3 tablespoons dark brown sugar
3 tablespoons lemon juice
1 cup chunky peanut butter
***cucumber sauce***
1 cucumber -- (preferably
Japanese)
5 tablespoons sugar
1 cup boiling water
1/2 cup white vinegar
1 teaspoon salt
3 red chile peppers -- seeded and finely
-- chopped , (up to 5)
3 shallots -- finely chopped
6 sprigs Chinese parsley -- (for garnish), (up
-- to 8) |
Preparation:
Cut chicken, beef and pork thinly into 2 inch strips. In a food processor or blender, combine oil, lemon grass, garlic, red chile 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 sauté garlic, onion, chile 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 |