Recipe Name Chicken Satay Submitted by alvinfos@gte.net Recipe Description Great Grilling recipe. Can be made with chicken, pork or shrimp. The longer you marinade the better the flavor. Quantity 2 Quantity Unit skewers Prep Time (minutes) 15 Cook Time (minutes) 5 Ready In (minutes) 20

Chicken Satay Ingredients Amount Measure Ingredient 1 pound, raw chicken breast halves 1 teaspoon cumin, ground 1 teaspoon cilantro, fresh, chopped 1/2 teaspoon turmeric, ground 1 teaspoon garlic, chopped 1 tablespoon granulated sugar 1 tablespoon peanut oil 1 tablespoon soy sauce, lite, (shoyu) 1 tablespoon lemon juice 1/3 tablespoon Asian fish sauce 1/3 teaspoon peanut oil 1/3 cup Coriander leaves (fresh) 1/2 head, small Bok Choy Steps Sequence Step 1 Cut thin (1/4 inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices. 2 Place the chicken strips in a work bowl. Add all the marinating ingrediants (solids first, then the liguids) and gently toss until well mixed. Let chicken marinate in the refrigerator for at least 2 hours and up to 24 hours. 3 When ready to cook the satays, stir chicken in its marinade and then thread each slice onto a skewer, working the skewer in and out of the meat, down the middle of the slice. 4 Baste the chicken with peanut oil and grill on a medium hot barbeque. Cook for not much more than 2 minutes each side, turning fairly often to prevent burning. Bast with oil one more time. The satays are done when they have turned golden brown and crispy along the edges. 5 Serve on lettuce leaves, decorated with fresh coriander leaves. Accompany with a small bowl of Peanut Sauce on the side. Peanut Sauce Ingredients Amount Measure Ingredient 5 ounces peanuts, crushed 4 cups coconut milk, canned, low fat 2 tablespoons curry powder 2 tablespoons sugar 3 tablespoons lemon juice 1/3 tablespoon fish sauce Steps Sequence Step 1 Blend or process the peanuts until they are fine meal. Reserve. 2 Heat half of the coconut milk in a saucepan at high heat and add the red curry paste. Stir to dissolve and continue cooking at high heat for 10 - 12 minutes, until the oil from the coconut has risen to the surface. 3 Lower heat to medium high and add the processed peanuts. Stir and add the rest of the coconut milk. Bring to a bubbling boil. Lower heat to medium and add sugar, lemon juice, and fish sauce. Cook stirring occasionally, for 15 - 20 minutes, until the sauce has thickened somewhat and the oil has returned to the surface. 4 Take off the fire and let rest for a half hour. Stir to blend oil that has risen to the surface. It should be the consistency of thick cream. If thicker than that add a couple of tablespoons of water or cocnut milk and blend. 5 The sauce can be served lukewarm, piping hot hot or reheated.