Chicken satay

Satay sauce

2 shallots finely chopped
1 dessertspoon curry powder/garam masala
1 piece of garlic crushed
2 tbs tamarind paste
1/2 teaspoon shrimp paste
1/3 cup peanut butter
1/2 cup coconut milk
1 tbs honey
1 red chilli finely chopped.

Saute shallots and garlic, shrimp paste and chilli till shallots are soft. Add tamarind and peanut butter and curry powder, stir over heat for 1 minute. Add coconut milk and honey, stir till warm though.

When reheating the sauce add a drop of coconut milk so the sauce becomes liquid.

Marinated chicken
1 kilogram of chicken thigh fillet
1/2 cup of Kikoman teriyaki marinade
1/4 cup kecap manis (sweet soy sauce)
3 pieces of garlic
ground pepper
canola oil 1/2 cup.

Cut the thigh fillet into bite sized pieces and place in a marinating dish. Peel and finely dice the garlic and scatter through the chicken pieces. Pour teriyaki marinade, kecap manis and canola oil over the chicken. Grind as much pepper as you desire over the mixture. Marinate for at least 24 hours ensuring you turn the chicken pieces.

Soak wooden skewers in water for at least 4 hours (this ensures the wood won't burn when you barbecue or grill the skewered chicken) . After the skewers have been soaked, thread chicken onto skewers, then barbecue till cooked.

To serve, see if your husband will part with one of the four bananas leaves on our new banana tree plant. Its worth it honey, its worth it!