Appetizers
Chicken and marinade::
2 lbs Chicken
4 tsp Minced garlic
2 cups Shallots, chopped finely
2 tsp Coriander seeds
2 tsp Cumin seeds
1 tsp Turmeric
2 tsp Salt
2 Tbs Sugar
1/2 cup Coconut milk
2 Tbs Olive oil
8 Bamboo sticks
Peanut sauce::
1/4 tsp Chili powder
2 tsp Minced garlic
1/2 cup Shallots, chopped
1/4 cup Olive oil
1 cup Peanut butter, pure, no additives
1/4 cup Tamarind juice (add 1-1/2 tsp tamarind paste to 1/4 c hot water & stir)
1/2 cup Coconut milk
3/4 cups Water
1 Tbs Sugar
1 tsp Salt (Adjust to taste)
Adapted from http://asiancuisine.suite101.com by BBF, 6/10.
Chicken:
Cut meat into small strips.
Mix together all the ingredients and marinate the chicken for several hours or overnight.
Soak the bamboo sticks in water for at least 4 hours to prevent them from burning on the grill.
Skewer the meat on the sticks; don't overcrowd. Grill over charcoal or gas grill until done.
Peanut sauce:
Mix together chili powder, garlic, and shallots.
Fry mixed ingredients in hot oil for 5 minutes.
Put fried ingredients and all other ingredients into a blender and blend until smooth.
Pour into a sauce pan and boil (carefully to avoid scorching) for 3 minutes.
Serve with skewered chicken.