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