Satay On Skewers Recipe - Cooking Index
Satay On Skewers Recipe - Cooking Index
| 1 lb | Chicken, beef and pork combimation* - boneless | |
| 3 tablespoons | Oil | |
| 1 x | Fresh lemon grass | |
| 3 x | Garlic | |
| 1/2 teaspoon | Seeded and finely chopped - red chili peppers | |
| 1 tablespoon | Yellow curry paste | |
| 1 teaspoon | Sugar or honey | |
| 1/2 teaspoon | Fish sauce or 1/4 - tsp. Salt, up to 1 | |
| Satay sauce - (recipe, follows) | ||
| Cucumber sauce - (recipe, follows) | ||
| Satay Sauce | ||
| 1/4 cup | Oil | |
| 2 x | Garlic - minced | |
| 1/2 teaspoon | Ground dried red | |
| 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 | |
| 5 tablespoons | Sugar | |
| 1 cup | Boiling water | |
| 1/2 cup | White vinegar | |
| 1 teaspoon | Salt | |
| 3 | Red chili peppers, seeded and finely - chopped, up to 5 | |
| 3 | Shallots - finely chopped | |
| 6 sections | 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 Satay 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.
Source:
Jill Norman "The Complete Book of Spices"
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