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Cooked by: Chef / Ethnicity: Dutch cuisine / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: This is the Dutch West Indian version of the classic Indonesian sat. Boka
means "mouth" and dushi means "sweet" in Papamiento, the musical dialect
that blends Dutch, Portuguese, Spanish, and West African languages. Kejap
manis, the ancestor of modern ketchup, is a thick, sweet soy sauce; you can
substitute equal parts soy sauce and molasses. Sambal ulek is a fiery
paste made of red peppers. Look for both in Asian markets.
Combine first 7 ingredients in a large zip-top plastic bag; seal and
marinate in refrigerator 30 minutes.
Prepare grill.
Remove chicken from bag, and discard marinade. Thread chicken strips onto
18 (8-inch) skewers.
Place kebabs on grill rack coated with cooking spray; grill 2 minutes on
each side or until done. Serve with Dutch West Indian Peanut Sauce.
Comments: Cooking Light May 2001 p 138 | Ingredients:
1/4 Cup(s) kejap manis
1/16 Cup(s) lime juice (fresh)
1 Teaspoon(s) cumin
2 Teaspoon(s) fresh ginger; grated
1 Teaspoon(s) sambal ulek
1/2 Teaspoon(s) turmeric
1 1/2 Pound(s) boneless chicken breast; cut into 1/2in strips
1 cooking spray
1 dutch west indian peanut sauce |
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