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Sa-Teh On Skewers




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Sa-Teh On Skewers

1 lb Combination of boneless chicken, beef and pork

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 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 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 To 3 Tbs. fish sauce

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 To 5 red chili peppers, seeded and finely chopped

3 Shallots, finely chopped

6 To 8 sprigs Chinese parsley (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 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.

From: "Keo's Thai Cuisine" by Keo Sananikone. Hayward Daily Review. 7/1/90

From: Stephen Ceideburg July 27 1990.

 

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