Chicken Satay

Walking the streets of Thailand, millions of people fill their hungry bellies with food bought from street vendors. My memories of Thailand are amazing, the street food scene is just irresistible, varied and scrummy. I couldn't help but notice how hard women work; believe me when I say they are indeed the backbone of the family.

It was amazing to watch how the empty streets were transformed into mobile cooking stations. All the equipment, including tiny plastic stools, ingredients, charcoal or gas and utensils, were transported on the shoulder. This was executed with the help of a long bamboo pole with two heavy-duty wicker or reed baskets on each side of the pole balancing one another housing all the necessities. They set their kitchen just about anywhere on the side of the roads, alleys, corners of pavements and under the rail track bridges. Walking the streets is like strolling through a gastronomy experience. I never once fell ill, nor was I ever disappointed with any morsel I ate.

The Thai cuisine truly mirrors its landscape; a masterpiece of art that tantalises and tickles all your senses. The elegance of the platter served, where care and love are given arranging the food gracefully, along with the aroma of the fragrant aromatic herbs, lemongrass and kafir lime leave me craving for more. I must admit that sampling south-east Asian street food is like candy to a young child, one is never enough.

Servings: 20

Yield: 20 small skewers

Preparation Time: 15 minutes

Start to finish: 40 minutes

Ingredients:

500 grams skinless and boneless chicken thigh

1 tablespoon coriander powder

1/2 teaspoon cumin powder

3 garlic cloves

1 small onion

2 " piece of peeled ginger

1 tablespoon turmeric powder

2 teaspoons Himalayan salt

1 1/2 tablespoons sugar

1 1/2 tablespoons vegetable oil

Short bamboo skewers

Method:

· Cut the chicken into small cubes and place in a bowl.

· Place all the rest of the ingredients in a processor until you have a puree.

· Rub the chicken with the puree, cover to marinate in the fridge for at least 1 hour.

· Skewer the chicken and saute in a frying pan for 1 1/2 minutes on each of the four sides or until cooked and juices run clear.

· Serve hot with a peanut dipping sauce.

Notes:

· Chicken breast, prawns and tofu can be substituted for chicken thigh.

· Make sure the chicken cubes are not too big.

· You can sauté the skewers in a pan, griddle them or grill them on the BBQ.

· Use with peanut dipping sauce.

Per serving: 108 Calories; 3g Fat (24.3% calories from fat); 4g Protein; 16g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 227mg Sodium.