Chicken Satay

Chicken Satay (satay gai)
(Serves 4)
* 1 pound chicken or beef, chicken, a boneless and skinless
*1/2 tablespoons lemongrass, finely sliced
*1 tablespoon Thai thin soy sauce
*2 tablespoons cooking oil
*1 tablespoon melted butter
*1 tablespoon sweetened condensed milk
*1 tablespoon coconut milk
*1/2 tablespoons sugar
*1 teaspoon turmeric powder
* 1/3 teaspoon white pepper  ... bamboo skewers, 6 or 8 inches long ......
Cut the chicken on the diagonal into thin slices about 1-inch wide and 2-inches long.
In a blender, combine all remaining ingredients and blend well. Transfer to a bowl, add chicken, and marinate for a few hours or overnight.
Thread the chicken onto the bamboo skewers and grill the meat until just done on each side over medium fire (about 4-5 minutes).
Serve with satay sauce and cucumber salad.
Note You can substitute chicken with beef, pork or lamb. If using lamb or beef, add 1/2 teaspoon
of ground coriander seeds and 1/4 teaspoon of ground cumin to the marinade to perfume the
meat, and add 1 tablespoon of whisky or red wine to help tenderize the meat as well.

Satay Sauce (namjim satay)
(Yields 1 cup)
*1 cup coconut milk
*1 tablespoon red curry paste (homemade recipe to follow)
*1 tablespoon roasted chili jam (homemade recipe to follow)
*2 tablespoons creamy peanut butter
*1/4 cup chicken stock, or water
*1 tablespoon chili oil
*1 tablespoon white sesame seeds, toasted
*1 tablespoon peanuts, roasted and ground
*1/2 tablespoon sugar
*1/2 tablespoon palm sugar, or brown sugar
fish sauce (if desired) or salt, to taste

Put half of coconut milk in a non stick saucepan over medium heat. Stir until the oil from the coconut milk surfaces. Add curry paste and chili jam. Keep stirring for about 2-3 minutes.
Add peanut butter and the rest of the coconut milk, chicken stock, chili oil, sesame seeds, peanuts, sugar, palm sugar and fish sauce. Reduce the heat to low. Stir constantly for a few minutes until the sauce thickens, bring to a boil then transfer to a container. Skim off some excess oil, leaving only what’s needed for a shiny appearance.
Cucumber Salad (ar-jard)
*4 pickled cucumbers
*2 shallots, thinly sliced
*1 chili, thinly sliced
*1/3 cup white vinegar
*1/3 cup sugar
*1/2 teaspoon salt
*cilantro sprigs, for garnish..

Wash the cucumbers, cut in half lengthwise and. then cut crosswise into thin slices. Place sliced ​​cucumbers in a bowl with the shallots and chili.
Heat the vinegar, sugar ana salt. Stir occasionally until the sugar dissolves. When the mixture comes to a boil, reduce the heat and keep simmering for 2-3 minutes. Remove from heat and let cool.
Combine the dressing and the salad when ready to serve. Garnish with cilantro sprigs ...Serve with dipping..