Satay Chicken, Pork Or Beef Recipe
Servings: 1
Ingredients
- 1 lb Combination of boneless, chicken, beef and po
- 3 Tbsp. Oil
- 1 stalk fresh lemon grass
- 3 x Cloves garlic
- 1/2 tsp Seeded and finely minced, red chili peppers
- 1 Tbsp. Curry pwdr
- 1 tsp Sugar or possibly honey
- 1/2 tsp Fish sauce or possibly 1/4, teaspoon salt
- Â Â Sa-teh Sauce, (recipe follows)
- 1 pt Canning jars
- 1/4 c. Oil
- 2 x Cloves garlic, chopped
- 1/2 tsp Grnd dry red chili peppers, (1/2 to 1)
- 3 x Kaffir lime leaves
- 1/2 tsp Curry pwdr
- 1 Tbsp. Minced fresh lemon grass
- 1 c. Coconut lowfat milk
- 1/2 c. Lowfat milk
- 1 x 2 inch cinnamon stick
- 3 x Bay leaves
- 2 tsp Tamarind paste
- 1 Tbsp. Fish sauce, (1 to 3)
- 3 Tbsp. Dark brown sugar
- 3 Tbsp. Lemon juice
- 1 c. Chunky peanut butter
- 1 x Cucumber, (preferably Japanese)
- 5 Tbsp. Sugar
- 1 c. Boiling water
- 1/2 c. White vinegar
- 1 tsp Salt
- 3 x Red chili peppers, seeded and, finely minced (3 To 5)
- 3 x Shallots, finely minced
- 6 sprg Chinese parsley, (for garnish) (6 to 8)
Directions
- Cut chicken, beef and pork thinly into 2 inch strips. In a food processor or possibly blender, combine oil, lemon grass, garlic, red chili peppers, curry pwdr sugar and fish sauce; blend till smooth. Pour over chicken and meat; marinate for 2 hrs. Thread meat onto skewers and barbecue or possibly broil, turning occasionally till cooked. Serve with Sa- teh Sauce and Cucumber Sauce.
- Makes 4 servings.
- Heat oil in a skillet to medium-high heat and saute/fry garlic, onion, chili peppers, kaffir lime leaves, curry pwdr and lemon grass for 2 to 3 min. Stir in coconut lowfat milk, lowfat milk, cinnamon stick, bay leaves, tamarind paste, fish sauce, brown sugar, lemon juice and peanut butter; mix well.
- Reduce heat and cook, stirring frequently, till sauce thickens, about 30 min. 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 c..
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