Title: Satay - Chicken, Pork or Beef
Categories: Satay
Yield: 1 servings

1 lb Combination of boneless;
-chicken, beef and po
3 tb Oil
1 Stalk fresh lemon grass
3 Cloves garlic
1/2 ts Seeded and finely chopped;
-red chili peppers
1 tb Curry powder
1 ts Sugar or honey
1/2 ts Fish sauce or 1/4; tsp. salt
Sa-teh Sauce; (recipe
-follows)
1 pt Canning jars

--------------------------------SATAY SAUCE--------------------------------
1/4 c Oil
2 Cloves garlic; minced
1/2 ts Ground dried red chili
-peppers; (1/2 to 1)
3 Kaffir lime leaves
1/2 ts Curry powder
1 tb Chopped fresh lemon grass
1 c Coconut milk
1/2 c Milk
1 2 inch cinnamon stick
3 Bay leaves
2 ts Tamarind paste
1 tb Fish sauce; (1 to 3)
3 tb Dark brown sugar
3 tb Lemon juice
1 c Chunky peanut butter

-------------------------------CUCUMBER SAUCE-------------------------------
1 Cucumber; (preferably
-Japanese)
5 tb Sugar
1 c Boiling water
1/2 c White vinegar
1 ts Salt
3 Red chili peppers; seeded
-and, finely chopped (3
To 5)
3 Shallots; finely chopped
6 Sprigs Chinese parsley; (for
-garnish) (6 to
8)

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 Sa- teh 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.

Per serving: 3584 Calories (kcal); 290g Total Fat; (68% calories from fat);
77g Protein; 223g Carbohydrate; 19mg Cholesterol; 3544mg Sodium Food
Exchanges: 5 Grain(Starch); 7 1/2 Lean Meat; 2 Vegetable; 1 Fruit; 53 1/2
Fat; 7 1/2 Other Carbohydrates

Recipe by: "Keo's Thai Cuisine" by Keo Sananikone.

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