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                            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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