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
- 270 gr combination of (boneless)
- 240 ml coconut milk
- 240 ml boiling water
- 230 gr chunky peanut butter
- 120 ml vinegar (white)
- 120 ml milk
- 65 gr sugar
- 60 ml oil
- 45 ml lemon juice
- 40 gr dark brown sugar
- 45 ml oil
- 8 gr lemon grass (chopped fresh)
- 6 gr curry powder
- 5 ml fish sauce
- 4 gr tamarind paste
- 4 gr sugar
- 3 gr salt
- 1 ml salt sa-teh sauce
- 1 gr curry powder
- 1 gr seeded
-(for garnish) Cut chicken, beef and pork thinly into 5 cm 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 1.5 cups. From "Keo's Thai Cuisine" by Keo Sananikone. Hayward Daily Review. 0.077777777777778
