Ingredients:
1 pound chicken, beef and pork combination *, boneless |
3 tablespoons oil |
1 stalk fresh lemon grass |
3 cloves garlic |
1/2 teaspoon seeded and finely chopped -- red chile peppers |
1 tablespoon yellow curry paste |
1 teaspoon sugar or honey |
1/2 teaspoon fish sauce or 1/4 -- tsp. salt, up to 1 |
1 recipe satay sauce -- (recipe, follows) |
1 recipe cucumber sauce -- (recipe, follows) |
---satay sauce--- |
1/4 cup oil |
2 cloves garlic -- minced |
1/2 teaspoon ground dried red |
3 medium kaffir lime leaves |
1/2 teaspoon curry powder |
1 tablespoon chopped fresh lemon grass |
1 cup coconut milk |
1/2 cup milk |
1 piece cinnamon stick |
3 pieces 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 medium cucumber |
5 tablespoons sugar |
1 cup boiling water |
1/2 cup white vinegar |
1 teaspoon salt |
3 medium red chile peppers -- seeded and finely, chopped, up to 5 |
3 small shallots -- finely chopped |
6 sprigs Chinese parsley -- (for garnish) |
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Preparation / Directions:
*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 Satay 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.
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