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Name: Satay - Chicken, Pork or Beef
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 lb boneless ? Combination of; 1 pt Canning jars; 2 Garlic minced; 3 tb Lemon juice; 1 ts Salt; 1/2 ts dried red chili, ground; 1 tb Fish sauce; 5 tb Sugar; 1/2 ts Curry powder; 1/4 c Vegetable oil; 2 ts Tamarind paste; 3 Shallots finely chopped; 1 tb Curry powder; 3 Bay Leaves; 3 tb Dark brown sugar; 3 Garlic; 1 c peanut butter Chunky; 3 Red chili peppers seeded; 1 ts Sugar or honey; Satay Sauce (recipe follows); 1 2-in stick cinnamon; 1/2 ts Fish sauce or 1/4 ts salt; 1 c Boiling water; 1 Stalk fresh lemon grass; 1/2 ts ? Seeded and finely chopped; 1/2 c White vinegar; 6 Sprigs Chinese parsley (for; 3 tb Vegetable oil; 1 tb fresh lemon grass Chopped; 1/2 c milk

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INGREDIENTS

1 lb boneless ? ; Combination of
1 pt Canning jars
SATAY SAUCE
2 Garlic ; minced
3 tb Lemon juice
1 ts Salt
1/2 ts dried red chili, ground
1 tb Fish sauce
5 tb Sugar
1/2 ts Curry powder
1/4 c Vegetable oil
2 ts Tamarind paste
3 Shallots ; finely chopped
CUCUMBER SAUCE
1 tb Curry powder
3 Bay Leaves
3 tb Dark brown sugar
3 Garlic
1 c peanut butter ; Chunky
3 Red chili peppers ; seeded
1 ts Sugar ; or honey
Satay Sauce ; (recipe follows)
1 2-in stick cinnamon
1/2 ts Fish sauce ; or 1/4 ts salt
1 c Boiling water
1 Stalk fresh lemon grass
1/2 ts ? ; Seeded and finely chopped
1/2 c White vinegar
6 Sprigs Chinese parsley ; (for
3 tb Vegetable oil
1 tb fresh lemon grass ; Chopped
1/2 c milk
3 Kaffir lime leaves
1 c Coconut milk
1 Cucumber ; (preferably

Servings

INSTRUCTIONS

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. Per serving: 3584 Calories (kcal); 290g Total Fat; (68% calories from fat); 77g Protein; 223g Carbohydrate; 19mg Cholesterol; 3544mg Sodium Food Exchanges: 5 Grain(Starch); 7 1/2 Lean Meat; 2 Vegetable; 1 Fruit; 53 1/2 Fat; 7 1/2 Other Carbohydrates Recipe by: "Keos Thai Cuisine" by Keo Sananikone. Converted by MM_Buster v2.0n.

NOTES

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Satay - Chicken, Pork or Beef

1 lb boneless ? Combination of
1 pt Canning jars
 SATAY SAUCE
2 Garlic minced
3 tb Lemon juice
1 ts Salt
1/2 ts dried red chili, ground
1 tb Fish sauce
5 tb Sugar
1/2 ts Curry powder
1/4 c Vegetable oil
2 ts Tamarind paste
3 Shallots finely chopped
 CUCUMBER SAUCE
1 tb Curry powder
3 Bay Leaves
3 tb Dark brown sugar
3 Garlic
1 c peanut butter Chunky
3 Red chili peppers seeded
1 ts Sugar or honey
 Satay Sauce (recipe follows)
1 2-in stick cinnamon
1/2 ts Fish sauce or 1/4 ts salt
1 c Boiling water
1 Stalk fresh lemon grass
1/2 ts ? Seeded and finely chopped
1/2 c White vinegar
6 Sprigs Chinese parsley (for
3 tb Vegetable oil
1 tb fresh lemon grass Chopped
1/2 c milk
3 Kaffir lime leaves
1 c Coconut milk
1 Cucumber (preferably

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.    Per serving: 3584 Calories (kcal); 290g Total Fat; (68% calories from fat);  77g Protein; 223g Carbohydrate; 19mg Cholesterol; 3544mg Sodium Food  Exchanges: 5 Grain(Starch); 7 1/2 Lean Meat; 2 Vegetable; 1 Fruit; 53 1/2  Fat; 7 1/2 Other Carbohydrates    Recipe by: "Keos Thai Cuisine" by Keo Sananikone.      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (2029g)
Recipe Makes: 1

Calories: 2661
Calories from Fat: 1328 (50%)

Amt Per Serving		% DV

	Total Fat 147.5g	197 %
	Saturated Fat 55.2g	276 %
	Monounsaturated Fat 58.5g
	Polyunsanturated Fat 28.5g
Cholesterol 2.4mg		1 %
Sodium 2023.5mg		70 %
Potassium 2758.8mg		73 %
Total Carbohydrate 335.1g		99 %
	Dietary Fiber 16.3g	65 %
	Sugars, other 318.7g
Protein 33.4g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2661

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