Sate is one of the few dishes in Thailand that isn't fiery-hot, which may be why it is so popular here. In Thailand, so much oil is used that it puddles on top of the sate sauce. At her restaurant, Fogle eliminates much of the oil, in a nod to American tastes. When the sauce passes muster, Fogle begins slicing cucumbers and bell peppers for the vegetable garnish that will accompany the dish. More vegetables than meats are eaten in Thailand, and they show up at every meal.
Cucumbers are a particular favorite with curry.
The crisp, clean cucumbers contrast nicely with the rich, spicy sauces. She removes the plump chicken kabobs from the grill and fans them on a plate, then naps them with the golden coconut-peanut sauce. A pile of cucumber salad is added, and the dish is ready for the table. It smells wonderful. It looks beautiful.