Chicken Satay

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            FOOD FUNNY
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Here's a good one from reader Mary Blankenship:

My wife and I were browsing in a crafts store when I noticed a
display of country-style musical instruments. After looking over
the flutes, dulcimers and recorders, I picked up a shiny,
one-stringed instrument I took to be a mouth harp. I put it to my
lips and, much to the amusement of other shoppers, twanged a few
notes on it. After watching from a distance, my wife came up and
whispered in my ear, "I hate to tell you this, honey, but you're
trying to play a cheese slicer."

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            TODAY'S RECIPE
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Summer is right around the corner, so it's time to dust off the
backyard grill and start cooking. Here is the lineup for "Hot Off
the Grill":

Monday's Starter
Chicken Satay

Tuesday's Soup or Salad
Grilled Asparagus with Herb Butter

Wednesday's Side Dish
Barbecued Cabbage

Thursday's Entree
Mexican-Style Flank Steak

Friday's Dessert
Grilled Figs with Goat Cheese

I'm pretty sure that satay (also spelled "sate" with an accent over
the "e") is served in every restaurant in Southeast Asia. At least,
if there is a restaurant that doesn't serve it, I never ate there.
You can also use this recipe on skewered shrimp or thinly sliced
beef or pork.

Chicken Satay (Malaysian Skewered Chicken with Spicy Peanut Sauce)

1 tsp (5 ml) finely chopped garlic
1 tsp (5 ml) salt
1/4 tsp (1 ml) ground white pepper
2 Tbs (30 ml) soy sauce
1 Tbs (15 ml) dark molasses (treacle)
2 tsp (10 ml) fresh lime juice
2 lbs (900 g) boneless, skinless chicken breasts or thighs,
cut into 1-inch (2 cm) cubes
2 Tbs (30 ml) vegetable oil

Combine the garlic, salt and pepper in the bottom of a deep bowl and
with the back of a spoon mash them to a paste. Mix in the soy
sauce, molasses and lime juice. Add the chicken cubes and toss with
a spoon until they are evenly coated. Marinate in the refrigerator
for 2 hours, stirring occasionally. Remove the chicken from the
marinade and thread it tightly, 4 or 5 pieces at a time, on small
skewers (preferably bamboo skewers). Brush the oil evenly over the
chicken. Cook directly over hot coals for 5 to 10 minutes, turning
occasionally, until the chicken is crisp and brown. Serve at once,
with the meat still on the skewers, accompanied by katjang sauce.
Serves 4 to 6.

Katjang Sauce (Spicy Peanut Sauce)

2 Tbs (30 ml) vegetable oil
1/4 cup (60 ml) finely chopped shallots or scallions
(white part only)
1 tsp (5 ml) finely chopped garlic
2 cups (500 ml) chicken stock
1/2 cup (125 ml) shelled peanuts (preferably Spanish
peanuts) finely ground in an electric blender
2 tsp (10 ml) soy sauce
1 tsp (5 ml) dark molasses (treacle)
1 tsp (5 ml) lime juice
1/4 tsp (1 ml) finely grated ginger root
Finely chopped hot chilies or cayenne pepper, to taste

Heat the oil in a heavy skillet and cook the shallots and garlic 3
to 4 minutes, until tender but not brown. Add the chicken stock and
bring to a boil over high heat. Add the ground peanuts, soy sauce,
molasses, lime juice, ginger, and chilies or cayenne. Reduce the
heat and simmer for 10 minutes, stirring occasionally. Allow to
cool slightly before serving.
Received on Mon Jun 20 03:08:17 2005