Chicken Satay and Peanut Sauce

Ingredients:  2-4 servings

8 oz.             Chicken breast   

Marinade:

2  fl.Oz          Coconut milk

2  tbsp.          Coriander roots, chopped

1/2 tsp.         Curry powder

1/2 tsp.         Turmeric powder

2 tsp.             Sugar

1/2 tbsp.       Fish sauce

2 tbsp.           Vegetable oil

• 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 Peanut Sauce and Cucumber salad. 

Peanut Sauce

Ingredients:

3 tbsp.             Vegetable oil

2 tbsp.             Red curry paste

1 tbsp.              Musaman curry paste

1/2 tsp.            Ground coriander

1/2 tsp.            Ground cumin

2 cups              Coconut milk

3/4 cups          Coarsely ground peanuts

2 tbsp.             Sugar

2 tbsp.             Tamarind juice or lime juice

1 tsp.                Salt

• Put the oil in the saucepan and heat up. Add both of curry pastes when the oil is hot and stir-fried until fragrant, be careful not to burn the curry by using medium heat. 
• After a minute or so add  the dry spices and continue stir-friend for another on or two minutes. 
• Add coconut milk and the rest of the ingredients except the tamarind juice and salt. Bring the ingredients in the pot and place bat to the boil for a few minutes or until the sauce thickens slightly. Keep stir. 
• 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 Salad 

1 cup             Cucumber, peeled and sliced thin

2 heads         Shallots, peeled and sliced think

1 tbsp.           Red spur chili peppers, sliced

1 tbsp.           Chopped coriander

1 cups            Water

4 tbsp.           Granulated sugar

4 tbsp.           White vinegar

                       a pinch of salt to taste    

• Chilled sliced cucumber, shallots, chili peppers and coriander in a fridge. 
• In a mixing bowl, combine water, sugar, vinegar  and mix well, adjust the taste by salt. 
• Add in cucumber, shallots, chili peppers, and coriander and let stand for about 5 minutes before serve. 

Mango Jengo

This is Marc's BBQ recipe that he created his own. 

He mixed the rub himself and also the mango sauce and you all had tasted it and rated it. 

Here is the the recipe for "Mango Jengo". 

For the rub

• 1/3 teaspoon   Salt
• 1 1/2 teaspoon Cayenne powder
• 3 tablespoon Paprika powder
• 1 1/2 teaspoon Black pepper
• 1 teaspoon Crushed Red pepper
• 2 teaspoon Poultry Seasoning (or using Sage and Thyme)
  

Mixed them well and rub the meat. Cover with aluminum foil and marinate for 1 hour. 

For the mango sauce

• 1 whole ripe mango scoop out into the bowl and smashed well.
• 2 tablespoon Olive oil
• 1 tablespoon Chili powder
• 1 tablespoon ground Cumin
• 1 1/3 cup Ketchup 
• 2/3 cup Cola
• 4 tablespoon Soy sauce
• 1/2 teaspoon Black pepper
• 3 large clove finely chops Garlic 
• 1 tablespoon finely chops hot Pepper 

Mixed them well in a pot. Using medium heat until boil then lower the heat.

Simmer for an hour or until the sauce become thickening.