Sa-Teh On Skewers Recipe - Cooking Index
Sa-Teh On Skewers Recipe - Cooking Index
| 1 lb | Combination of boneless chicken - beef and pork | |
| 3 tablespoons | Oil | |
| 1 x | Fresh lemon grass | |
| 3 x | 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 x | 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 x | 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 sections | Chinese parsley - (for garnish), (up to 8) |
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 saute 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.
Source:
Lynn Gordon
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