Sa-Teh On Skewers

Main Ingredient: Chicken Various Fish Peanut Butter Cucumber
Course: Appetizers
Cuisine: Japanese Thai Indian
Yield:

Sa-Teh On Skewers ingredients

1 lb Combination of boneless chicken, beef and pork
3 T Oil
1 Stalk fresh lemon grass
3 Cloves garlic
1⁄2 t Seeded and finely chopped
-red chili peppers
1 T curry powder
1 t Sugar or honey
1⁄2 To 1 tsp. fish sauce or 1/4 tsp. salt
Sa-teh Sauce (recipe follows)
Cucumber Sauce (recipe follows)
---SA-TEH SAUCE---
1⁄4 c Oil
2 Cloves garlic, minced
1⁄2 To 1 tsp. ground dried red chili peppers
3 Kaffir Lime Leaves
1⁄2 t curry powder
1 T Chopped fresh lemon grass
1 c coconut milk
1⁄2 c Milk
1 2-inch cinnamon stick
3 Bay leaves
2 t tamarind paste
1 To 3 Tbs. fish sauce
3 T Dark brown sugar
3 T Lemon juice
1 c Chunky peanut butter
---CUCUMBER SAUCE---
1 Cucumber (preferably Japanese)
5 T Sugar
1 c Boiling water
1⁄2 c White vinegar
1 t Salt
3 To 5 red chili peppers, seeded and finely chopped
3 Shallots, finely chopped
6 To 8 sprigs Chinese parsley (for garnish)

Cooking Sa-Teh On Skewers

1. Cut chicken, beef and pork thinly into 2 inch strips.
2. In a food processor or blender, combine oil, lemon grass, garlic, red chili peppers, curry powder sugar and fish sauce; blend until smooth.
3. Pour over chicken and meat; marinate for 2 hours.
4. Thread meat onto skewers and barbecue or broil, turning occasionally until cooked.
5. Serve with Sa- teh Saucei and Cucumberi Sauce.
6. Makes 4 servings.
7. 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.
8. Stiri in coconut milk, milk, cinnamon stick, bay leaves, tamarind paste, fish sauce, brown sugar, lemon juice and peanut butter; mix well.
9. Reducei heat and cook, stirring frequently, until sauce thickens, about 30 minutes.
10. Be very careful sauce does not stick to bottom of pan. Thinly slice cucumber; arrange in a bowl.
11. Dissolve sugar in boiling water; stir in white vinegar and salt.
12. Pour sauce over cucumber slices.
13. Sprinkle with red chile peppers and shallots.
14. Chill.
15. Garnishi with Chinese parsleyi.
16. Makes 1 1/2 cups.
17. From "Keo's Thai Cuisine" by Keo Sananikone.
18. Hayward Daily Review.
19. 7/1/90 July 27 1990.