Chicken Brochette Indonesian
1/2 cup finely chopped pineapple
1/2 ts grated ginger
1 TBL lime juice
2 TBL soy sauce
1 TBL sherry
1 tsp flour
1tsp softened butter
Chicken breasts cut in to strips
Butter for cooking
Mix the first 5 ingredients. If you’re feeling brave, you can marinate the chicken in a bit of the sauce, but limit it to about 15 minutes. If you over do it, the acid in the sauce will start cooking the chicken and make it tough.
Heat the sauce and finish it by stirring in the flour and softened butter. Cook until thickened.
Place the chicken on skewers and cook in hot butter until browned on all sides. Place on a bed of rice and top with sauce. Top with chopped peanuts. Serve with condiments below.
Raw carrots (about 1 per person) julienne
1 TBL sugar per carrot
Splash of white wine vinegar
Drop of oil
Mix and add hot water to cover. Let cool.
Same as carrot salad, using diakon instead of carrots.
1/3 cup diced red apple
1/3 cup diced pineapple
Fresh ginger to taste
Curry to taste
Splash white wine
1/2 tsp sugar
Sauté apple, pineapple, and oil. Add remaining ingredients and water to cover half way. Simmer until syrupy.
Small boiling onions, peeled and left whole
1 TBL sugar
Water to cover half way
Bring first four ingredients to a boil. Reduce to a simmer until liquid is evaporated. Add the raisins. Shake to glaze but not browned.