Recipe: Chicken Satay

1. Mix the contents of packet A with 1/4 cup (60 ml.) coconut milk. Marinate 1/2 kg. chicken strips for 1 hour.

2. Thread the chicken onto the skewers. Grill until done.

Recipe: Satay Sauce

1. Empty the contents of packet B in a small pot, add 3/4 cup (180 ml.) coconut milk and 1 tablespoon vegetable oil. Bring to a boil.

2. Lower the heat and simmer for 5 minutes. Stir-fry until the oil separates.

Recipe: Cucumber Salad

•Mix 4 tablespoons vinegar, 5 tablespoons sugar and 3/4 teaspoon salt. •Heat until sugar is completely dissolved. Remove from the heat and allow to cool. •Arrange sliced cucumber, chilli and shallot in layers. Pour the mixture over and serve.

Ingredients: Sugar 46%, Baked Coarse Peanuts 22%, Spices (Chilli, Turmeric, Cumin, Mustard, Coriander, Lemongrass, Onion, Kaffir lime leaves) 9%, Maltodextrin 8.5%, Salt 5.2%, Dextrose 2.6%, Thickener (Starch Acetate, Hydroxypropyl Distarch Phosphate) 2.4%, Hydrolyzed Vegetable Protein (Soybean, Maize, Maltodextrin) 1.9%, Flavour Enhancer (Monosodium Glutamate) 1.7%, Anticaking Agent (Tricalcium Phosphate) 0.4%, Acidity Regulator (Malic Acid) 0.3%