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Sa-Teh On Skewers

Cuisine: Australian, Thai
Courses: Starters and appetizers
Serves: 1 people

Recipe Ingredients

1 lb 454g / 16ozCombination of boneless chicken - beef and pork
3 tablespoons 45mlOil
1   Fresh lemon grass
3   Garlic
1/2 teaspoon 2.5mlSeeded and finely chopped red chile peppers
1 tablespoon 15mlCurry powder
1 teaspoon 5mlSugar or honey
1/2 teaspoon 2.5mlFish sauce or 1/4 tsp. Salt - (up to 1)
  Sa-teh sauce - (recipe follows)
  Cucumber sauce - (recipe follows)
  Sa Teh Sauce
1/4 cup 59mlOil
2   Garlic - minced
1/2 teaspoon 2.5mlGround dried red chile peppers - (up to 1)
3   Kaffir lime leaves
1/2 teaspoon 2.5mlCurry powder
1 tablespoon 15mlChopped fresh lemon grass
1 cup 237mlCoconut milk
1/2 cup 118mlMilk
1   Cinnamon stick
3   Bay leaves
2 teaspoons 10mlTamarind paste
1 tablespoon 15mlFish sauce - (up to 3)
3 tablespoons 45mlDark brown sugar
3 tablespoons 45mlLemon juice
1 cup 198g / 7ozChunky peanut butter
  Cucumber Sauce
1   Cucumber - (preferably
5 tablespoons 75mlSugar
1 cup 237mlBoiling water
1/2 cup 118mlWhite vinegar
1 teaspoon 5mlSalt
3   Red chile peppers - seeded and finely chopped , (up to 5)
3   Shallots - finely chopped
6 sections  Chinese parsley - (for garnish), (up to 8)

Recipe Instructions

Cut chicken, beef and pork thinly into 2 inch strips. In a food processor or blender, combine oil, lemon grass, garlic, red chile 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, chile 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.

Lynn Gordon


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