• Prep Time:
  • Cooking Time:
  • Serves: 1 Batch

Sa-Teh on Skewers

  • Recipe Submitted by on

Category: Thai, Appetizers

 Ingredients List

  • 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)

 Directions

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.

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