Title: SatÉ kai (chicken saté)
 Categories: Chicken, Indonesian
      Yield: 1 Batch
 
      3    Chicken breasts
      1 ts Coriander seed
      1 ts Cumin seed
      2 tb Light soy sauce
      1 tb Fish sauce
      1 tb Phom kari; (mild
           -curry powder)
      2 pn Tumeric powder
      6 tb Thick coconut cream
      3 tb Palm sugar
 
  Open a can of coconut milk and allow to stand until it separates
  slightly. Skim off (and retain) the light milk. This recipe uses the
  thicker cream remaining.
  
  In a clean dry skillet toast the coriander and cumin seeds until
  aromatic, then grind to a powder.
  
  Cut the chicken into long thin strips and thread onto skewers
  lengthwise.
  
  Mix all the ingredients together to form a marinade, and marinate for
  at least 12 hours before cooking.
  
  Barbecue or grill until cooked.
  
     From: "Colonel I. F. K. Philpott" 
                          per Michael Loo