| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains, Dairy |
Thai |
Thai, Poultry, Appetizers |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken wing drummettes |
| 1/4 |
c |
Coarsely chopped garlic |
| 1 |
bn |
Cilantro chop roots & lower stems, reserve leaves for garnish |
| 1 |
ts |
Ground turmeric |
| 1 |
ts |
Curry powder |
| 1 1/2 |
ts |
Ground dried chilis (cayenne or equivalent) |
| 1 |
tb |
Sugar |
| 1/4 |
ts |
Salt |
| 3 |
tb |
Thai fish sauce (filipino or vietnamese is ok, too) |
| 1/2 |
c |
Coconut milk (canned is ok) |
| 1/2 |
ts |
Dried chili flakes OR- cayenne |
| 2 |
|
Garlic cloves coarsely chopped |
| 1 |
tb |
Brown sugar |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Chinese red rice vinegar |
| 1 |
|
Green onion; thinly sliced |
| 1 |
tb |
Coarsely chopped cilantro (leaves) |
INSTRUCTIONS
MARINADE
BASTING LIQUID
DIPPING SAUCE
Preparation: ============ Process all marinade ingredients in a blender
until smooth. Marinate chicken, refrigerated, overnight. Grill over hot
coals until done, brushing frequently with coconut milk. Serve garnished
with cilantro sprigs, accompanied by steamed rice and bowls of dipping
sauce.
DIPPING SAUCE: ============= Pound first 4 ingredients to a paste with
mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a
blender and blend until smooth. Float the green onions and cilantro on top.
From: arielle@taronga.com (Stephanie da Silva)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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