This just sounds good, doesn't it?

That's because it IS!

Chicken Satay
1 cup unsweetened coconut milk (available at most grocery stores)
1 tablespoon granulated sugar
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
2 to 3 pounds skinless, boneless chicken breasts cut into 1/8-inch-thick slices (or you can substitute beef or shrimp)
12 long bamboo skewers

In a small bowl, whisk together the coconut milk, sugar, coriander, turmeric and cumin until the sugar is completely dissolved.

Put the chicken and marinade in a re-sealable one-gallon plastic food bag. Squeeze out the air, and seal the bag. Holding on to the ends, shake the bag to coat the chicken pieces evenly with the marinade.

Refrigerate the chicken for two hours, turning the bag occasionally to redistribute the marinade.

Soak the bamboo skewers in water for 30 minutes. Meanwhile, prepare a hot fire in a charcoal grill or preheat a gas grill to 500°F (high).

Thread four to six pieces of chicken on each skewer. Grill the skewers until the chicken is browned, one to two minutes per side. Turn the pieces frequently to prevent burning. Serves six or more.

Spicy Cucumber and Red Onion Salad
This sweet-and-sour Thai side dish can be served with all sorts of foods, ranging from satays to curries.
2 English (hothouse) cucumbers, peeled, halved lengthwise and cut into 1/4-inch-thick slices (regular cucumbers can be substituted)
2 teaspoons coarse-grain kosher salt
1 cup rice vinegar
1/3 cup sugar
1 red onion, sliced into thin wedges
1 or 2 red Thai chili peppers (optional, available at some grocery stores), stemmed, halved lengthwise, seeded and thinly sliced crosswise

In a large sieve set over a bowl, toss the cucumbers with the salt and let drain for one hour.

In a bowl, whisk together the rice vinegar and sugar until the sugar is completely dissolved. Transfer this liquid to a re-sealable one-gallon plastic food bag, and add the drained cucumbers, onion and chilies. Squeeze out the air, and seal the bag. Holding on to the ends, shake to coat the pieces evenly. Let stand at room temperature for one hour before serving. Drain any excess liquid.
Can be refrigerated for up to one week.
Serves six or more.

God bless and ENJOY!
Steve