Spicy Satay Skewers

Serves 4-5 Persons


Ingredients:

• 500g Thigh Fillets
• Salt and Pepper to taste
• 1 clove garlic, crushed

For the Satay Sauce

• 180g peanut butter
• 3/4 cup water
• 2 tablespoons chili powder, or to taste
• 1 tablespoon soy sauce
• 1 tablespoon grated onion
• 2 tablespoons toasted sesame seeds
• bamboo skewers, soaked

Procedure:

1. Mix all satay sauce ingredients together in a saucepan, heat to a simmer, then simmer for 5 minutes. Remove from heat and allow to cool.
2. Cut thigh fillets in half down the center. Cut the thinner side into 2 and the thicker side into 3 pieces. Place in a bowl and sprinkle with salt, pepper, lemon jioce and garlic, stir to mix through. Pour marinade over chicken, cover and stand to marinate in the refrigerator for at least 1 hour or leave overnight in the refrigerator.
3. Soak bamboo skewers in water. Thread 4-5 pieces onto each skewer until just touching. If pushed too close together, the center will not cook sufficiently.
4. Grill or barbecue on moderately high heat for 10-12 minutes turning frequently and brushing with sauce. Remove to platter and sprinkle with toasted sesame seeds. Serve with remaining satay sauce.

- Lifted from "Essential Cooking Series, Comprehensive, step by step cooking, Chicken Meals" 2008

Inasal na Isda (Barbecued Fish Chunks on Skewers)

Serves 4 Persons.


Ingredients:

• 750g spanish mackarel cut into chunks
• 4 pieces calamansi or half lemon
• salt to taste
• pepper to taste
• 2 onions
• 2 green peppers
• 1 eggplant
• 4 medium tomatoes
• 1 cup butter
• 10 slices bacon

Procedure:

1. Season fish chunks with calamansi or lemon juice; salt and pepper to taste. Set aside and let stand for 30 minutes.
2. Saute all vegetables, cut in wedges, in hot butter separately.
3. Tranfer into serving container.
4. Wrap fish chunks in bacon slices and arrange in skewers about 5 chunks each.  Cook over charcoal broiler or griddle until done.
5. Garnish with the sauteed vegetables.

-Lifted from the Great Classic Recipes of the World by Sandy Lesberg (Recipe by Sulo Restaurant and Cocktail Lounge, Philippines)