Food & Wine Festival 2000 - Southeast Asia
Chicken Satay with Peanut Sauce and Coconut Tarts
Chicken Satay
Southeast Asia

1 lb chicken thigh meat, cut into small thin cubes

1 oz. coriander powder
1 oz. cumin powder
1 oz. tumeric powder
2 oz. sugar
2 C. chicken stock
2 oz. vegetable oil
1 oz. white vinegar
salt and pepper to taste

Marinate chicken overnight with all the marinade ingredients. Skewer chicken and grill until cooked. Serve satay with peanut sauce and cucumber wedges.

Peanut Sauce

4 oz. peanut butter
1 oz. peanuts, coarsely ground
1 oz. vinegar
1 oz. sugar
1/2 oz. chili oil
1 oz. coconut milk
salt and pepper to taste
6 to 8 oz. water

Mix all ingredients together and cook until boiling.

Coconut Tarts
Southast Asia

3 T. margarine
1/4 C. powdered sugar
1/2 egg
1 C. whole wheat flour
1/8 t. baking powder
1/2 t. vanilla
Evaporated milk (or cream)

1 T. margarine
1/2 C. powdered sugar
1/2 egg
1 T. evaporated milk (or cream)
3/4 C. shredded coconut

For crust, mix flour and baking powder. Cut in margarine until it resembles breadcrumbs. Mix egg, vanilla and evaporated milk with the crumbs to form a soft dough. Roll the dough into a sheet about 1/4" thick. Cut with a round cookie cutter and place in a muffin mold. Leave aside until filling is ready.

For filling, blend margarine, sugar and egg with a mixer. Add evaporated milk and coconut, mix well. Fill each pastry lined muffin mold with a portion of the filling. Bake at 400 degrees F for about 25 minutes.

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