Satay and peanut sauce

Ingredients

  Chicken Breast cut into strips 8 oz. 

  MARINADE:

  Bamboo skewers

  Coconut milk 2 fl. Oz. 

  Coriander roots, chopped 2 tbsp.

  Curry powder 1/2 tsp.

  Turmeric powder 1/2 tsp.

  Sugar 2 tsp.

  Fish sauce 1/2 tbsp.

  Vegetable oil 2 tbsp

Slice the chicken into thin strips ready to be skewered.  Mix all the ingredients for the marinade together and mix the sliced chicken with the marinade.   Allow the chicken to marinade for at least 3 hours or over night.  Skewer each slice of marinaded chicken onto a bamboo skewer which has been soaked in water. Grill or pan sear the skewered chicken until done and still moist. Serve hot with cucumber salad.

Peanut Sauce for Satay

Ingredients

  Vegetable oil 3 tbsp.

  Red curry paste  2 tbsp. 

  Ground coriander 1/2 tsp.

  Ground cumin 1/2 tsp.

  Coconut milk 2 cups

  Coarsely ground peanuts 3/4 cup

  Sugar 2 tbsp.

  Tamarind juice or lime juice 2 tbsp.

  Salt 1 tsp.

Put the oil in a saucepan and heat up. Add the curry paste when the oil is hot and fry until   fragrant, being careful not to burn the curry. (Use medium heat)  After a minute or so add the dry spices and continue frying for another one or two minutes. Add coconut milk and the rest of the ingredients except the tamarind juice and salt. Bring the ingredients in the pot back to the boil for a few minutes or until the sauce thickens slightly. Adjust the seasoning with tamarind juice and salt. The sauce should taste slightly sweet followed by a touch of tartness and saltiness. The main scent of this sauce is the combination of curry and coconut.  

Cucumber relish (a side relish for Satay intended to help break the spice and the creaminess of the sauce, so that you can eat more Satay)

Ingredients

Cucumber sliced ½ cup (about 1 small pickling cucumber)

Serano pepper 2 whole

Shallots 4

White vinegar 3 tbsp

Sugar 3 tbsp

Water 4 tbsp

Pinch of salt

Ginger, sliced 2 tbsp (optional)

Coriander leaves 1 tbsp

Cut cucumber lengthwise and slice thin. In a mixing bowl, combine all the ingredients and mix well. Let the salad rest for 20 minutes and spoon into a small serving cup to accompany spicy fish cakes or chicken satay.