Featured Recipes
Chicken Satay

1-1/2 pounds chicken breast strips
1 tablespoon tamarind*
1/4 c. boiling water
1/2 cup soy sauce
1/4 cup vegatable oil
3 tablespoons curry powder
3 tablespoons turmeric
1 tablespoon cumin
1 tablespoon coriander
1/2 cup brown sugar
Bamboo skewers (soaked in water 30 minutes)

Add tamarind to the boiling water, stir until dissolved. Remove fibers/seeds. Combine liquid with remaining ingrdients (sans skewers), stir until blended, add chicken strips and marinate for at least one hour. Thread chicken onto skewers. Grill over high, direct heat until just done (3-5 minutes depending on thickness of strips.) Serve with basmati rice and peanut sauce for dipping.

*Sticky, puply filling from the tamarind pod. Available in Asian/Latin markets.



Peanut Dipping Sauce

1 medium tomato, peeled and seeded
1/4 cup cilantro
2 cloves garlic, minced
2 scallions, minced
1 thai chili
1 tablespoon grated ginger
1/2 cup chicken stock
3 tablespoons fish sauce
2 1/2 tablespoons brown sugar
3 tablespoons lime juice
1/2 teaspoon black pepper
1 stalk lemon grass (see note)
3/4 cup peanut butter

Note: Use bottom, white and pale green portion of lemongrass stalk. Bruise (strike several times with the blunt edge of a knife) to help release the flavor.

Place first five ingredients in food processor. Process until smooth. Combine with remaining ingredients, except peanut butter, in saucepan. Warm over medium heat, stirring constantly until near a simmer. Add peanut butter, remove from heat, stir until creamy and warmed through. Do not allow peanut butter to overheat. This sauce has no emulsifier and if overheated it will break (the oil will separate out) and there is no way to fix it.



Lettuce Wraps

This one has a long ingredient list but don't let that discourage you. The hardest part is just the prep (the chopping) which isn't that hard. The ingredients come together easily and the result is sooo worth it.

Filling

2 tablespoons soy sauce
2 tablespoons dark brown sugar
1/2 teaspoon rice vinegar
3 tablespoons vegetable oil
4 boneless, skinless chicken thighs, chopped
1 can waterchestnuts, drained and chopped
1/2 can bamboo shoots, drained and chopped
1 1/2 ounces shiitake mushrooms, chopped
2 large shallots, sliced
2 cloves garlic, minced

Dipping Sauce

1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons catsup
1 tablespoon lime juice
1/2 teaspoon minced ginger

For Service

mai fun (rice thread noodles)
lettuce leaves (butter or bibb works best)
chili oil
chinese mustard
chili paste

Mix soy sauce, brown sugar, and vinegar in a bowl, set aside. Saute chicken in oil until beginning to brown, add next five ingredients and stir fry until moisture from vegetables is cooked off. Add soy sauce/sugar mixture and heat through. Remove from heat and reserve. Mix dipping sauce ingredinets in another bowl, set aside. Deep fry mai fun in 400 degree peanut oil until puffed (2 seconds), remove from oil to kitchen towel. Place mai fun on serving platter with filling. Serve with lettuce leaves for wrapping and individual bowls of sauce for dipping. Serve mustard, chili oil, and chili sauce tableside for individual flavor adjustment to dipping sauce.