Title: Satay
Categories: Ethnic
Yield: 12 Servings
| 40 | | Wooden screwers |
| 6 | | Shallots |
| 1/4 | c | Coconut milk |
| 1 | tb | Brown sugar |
| 1/2 | ts | Salt |
| 1/4 | ts | Turmeric |
| 1 1/2 | lb | Boneless chicken breasts |
| 6 | | Cloves garlic, peeled |
| 2 | tb | Lemon juice |
| 1 | ts | Coriander leaves |
| 1/4 | ts | Whole cumin seeds |
Soak skewers in cold water for 1 to 2 hours before grilling. Cut meat into
3/4 inch pieces. Place in a medium sized bowl. Iff using variety of meat,
place each in a separate bowl. In a food processor or blender whirl
together shallots, garlic, coconut milk, lemon juice, sugar, coriander,
salt, cumim and turmeric to form a smooth paste. Combine with meat and
marinate, covered in the fridge for 1 to 2 hours. Thread onto skewers
without crowding, about 4 pieces per skewer. Grill or broil until crisp and
browned, but still juicy, about 3 to 6 minutes, turning to cook evenly.
Serve with satay kuah sauce.