Name: Sate Ayam (Chicken Grilled on Skewers)
Ingredients: 750 Grams chicken breast; 2 Red chillies or; 1/2 ts Sambal oel; 2 md Onions; roughly chopped; 3 ts Finely chopped fresh ginger; 2 ts Lemon juice; 1 1/2 ts Salt; 2 ts Light soy sauce; 2 ts Dark soy sauce; 2 ts Sesame oil (important); 2 ts Palm sugar or substitute; (ordinary sugar is ok); 1/2 c Thick coconut milk

Though we are all Christians together, we are all different, and the problems and the difficulties, the perplexities and the trials that we are likely to meet are in a large measure determined by the difference of temperament and of type. We are all in the same fight, of course, as we share the same common salvation, and have the same common central need. But the manifestations of the trouble vary from case to case and from person to person. There is nothing more futile, when dealing with [a] condition, than to act on the assumption that all Christians are identical in every respect. They are not, and they are not even meant to be.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		Poultry	1	Servings

INGREDIENTS

750		Grams chicken breast
2		Red chillies or
1/2	ts	Sambal oel
2	md	Onions; roughly chopped
3	ts	Finely chopped fresh ginger
2	ts	Lemon juice
1 1/2	ts	Salt
2	ts	Light soy sauce
2	ts	Dark soy sauce
2	ts	Sesame oil (important)
2	ts	Palm sugar or substitute
		(ordinary sugar is ok)
1/2	c	Thick coconut milk

INSTRUCTIONS

Recipe by: anne@ariel.ucs.unimelb.edu.au (Anne Williamson) From:
kmeade@ids2.idsonline.com (The Meades)
Date: Thu, 23 May 1996 10:27:36 -0400
Bone chicken and remove skin. Cut into small cubes. In container of
electric blender put seeded and roughly chopped chillies, onions, ginger,
lemon juice, salt and soy sauce. Blend until smooth, pour into a bowl and
stir in oil and sugar. Add chicken and stir until each piece is well coated
with the marinade. Cover and marinate for one hour. Chicken can be
marinated overnight in the refrigerator. There will be a generous amount of
marinade, because this is used as the base for a sauce to serve with the
satay.
Thread pieces of chicken on bamboo skewers which have been soaked for 1 - 2
hours in cold water, leaving at least half the skewer free at the blunt
end. Grill over glowing coals or under a pre-heated griller (broiler),
about 5 cm (2 in) from heat source, for 5 - 8 minutes or until chicken is
crisp and brown. Brush with extra oil during grilling, once on each side.
Pour remaining marinade into a small saucepan, add thick coconut milk and
simmer over low heat until smooth and thickened, stirring constantly. Pour
into a small bowl and serve with the satay.
Posted to Master Cook Recipes List, Digest #95

A Message from our Provider:

“With Jesus, you can do it”