Update my dinner status, I'm making this tonight.
18 chefs marked this as Favorite
2 chefs marked this as Try Soon
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
MARINADE
(cayenne or equivalent)
(filipino or
vietnamese is ok, too)
BASTING LIQUID
DIPPING SAUCE
- 1/2 ts Dried chili flakes
- 2 Garlic cloves
coarsely chopped
(leaves)
Preparation
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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
