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Saté Kaichicken, indonesian 3 chicken breasts 1 teaspoon coriander seed 1 teaspoon cumin seed 2 tablespoon light soy sauce 1 tablespoon fish sauce 1 tablespoon phom kari; (mild curry powder) 2 pinch tumeric powder 6 tablespoon thick coconut cream 3 tablespoon palm sugar Open a can of coconut milk and allow to stand until it separates slightly. Skim off (and retain) the light milk. This recipe uses the thicker cream remaining. In a clean dry skillet toast the coriander and cumin seeds until aromatic, then grind to a powder. Cut the chicken into long thin strips and thread onto skewers lengthwise. Mix all the ingredients together to form a marinade, and marinate for at least 12 hours before cooking. Barbecue or grill until cooked. From: "Colonel I. F. K. Philpott"
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