Sweet and sour sauce
1.Thread chicken, beef and pork onto skewers; place in shallow dish. Combine garlic, coriander, cumin, curry powder, oil, sugar, sauce and sambal oelek in bowl; pour over skewers. Cover, refrigerate skewers for at least 1 hour.
2.Grill skewers until tender, turning often; serve with sauces.
3.To make the satay sauce. Blend or process peanuts until crushed. Heat oil in wok, add onion, garlic, chillies, lemon grass, curry powder, cumin and coriander root. Cook, stirring, until onion is soft. Add peanuts and remaining ingredients, stir until hot.
4.To make the sweet and sour sauce. Combine vinegar, sugar and water in pan, stir until sugar is dissolved, bring to boil. Boil, uncovered, for 3 minutes. Pour syrup over carrot and cucumber in serving bowl; cool.
Satay skewers can be prepared a day ahead; sauces made 6 hours ahead. Store satay skewers, covered, in refrigerator; sauces, covered, at room temperature. Uncooked satay skewers suitable to freeze.Note