Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         combination of boneless -- chicken,
                        -- beef and pork
   3      tablespoons   oil
   1      stalk         fresh lemon grass
   3      cloves        garlic
     1/2  teaspoon      seeded and finely chopped -- red chili peppers
   1      tablespoon    curry powder
   1      teaspoon      sugar or honey
     1/2  teaspoon      fish sauce or 1/4 -- tsp. salt
                        satay sauce -- (recipe follows)
   1      pint          canning jars
                        ***SATAY SAUCE***
     1/4  cup           oil
   2      cloves        garlic -- minced
     1/2  teaspoon      ground dried red chili peppers -- up to 1
   3                    kaffir lime leaves
     1/2  teaspoon      curry powder
   1      tablespoon    chopped fresh lemon grass
   1      cup           coconut milk
     1/2  cup           milk
   1      2 inch        cinnamon stick
   3                    bay leaves
   2      teaspoons     tamarind paste
   1      tablespoon    fish sauce -- up to 3
   3      tablespoons   dark brown sugar
   3      tablespoons   lemon juice
   1      cup           chunky peanut butter
                        ***CUCUMBER SAUCE***
   1                    Japanese cucumber
   5      tablespoons   sugar
   1      cup           boiling water
     1/2  cup           white vinegar
   1      teaspoon      salt
   3                    red chili peppers -- seeded and, finely
                        -- chopped, up to 5
   3                    shallots -- finely chopped
   6      sprigs        Chinese parsley -- (for garnish), up
                        -- to 8

Preparation:

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 Satay Sauce and Cucumber Sauce. Heat oil in a skillet to medium-high heat and sauté 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.