Sa-teh On Skewers

Ingredients

1 lb combination of
3 tb oil
1 stalk lemon grass
5 garlic
1/2 ts seeded
1 tb curry powder
1 ts sugar
1 tsp fish sauce
1/4 tsp salt sa-teh sauce
1/4 c oil
3 kaffir lime leaves
1/2 ts curry powder
1 tb lemon grass
1 c coconut milk
1/2 c milk
2 cinnamon stick
3 bay leaves
2 ts tamarind paste
3 tbs
3 tb dark brown sugar
3 tb lemon juice
1 c chunky peanut butter
1 cucumber
5 tb sugar
1 c boiling water
1/2 c vinegar
1 ts salt
5 chili peppers
3 shallots
8 sprigs chinese parsley

Instructions

-(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 Sateh 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