Indonesian Deep-Fried Chicken Wings Satay
(4 to 6 servings)
12 to 18 large, meaty chicken wings
1 tbsp soy sauce
1 tsp sugar
2 tsp lemon or lime juice
2 tbsp curry powder
Satay sauce (recipe follows)
Oil for deep frying
Cut each chicken wing into 3 pieces. Discard tips.
Put wings in mixing bowl and add soy sauce, sugar, lemon juice and curry powder. Cover tightly and let stand for 1/2 hour or longer.
Meanwhile, prepare satay sauce and set aside.
Heat oil in kettle or deep fryer to 360 F. It may be best to cook only half chicken pieces at a time. Drop them into deep fat and cook until golden brown and crisp. Remove and drain on paper toweling. Repeat as necessary.
Serve hot or cold with satay sauce.
1 large (about 1/2 lb) sweet red pepper
1 tbsp vegetable oil
3 tbsp thinly sliced shallots
2 tbsp curry powder or curry paste
1 cup coconut cream (opposite page)
1/2 cup chunky peanut butter
1 tsp sugar
Preheat broiler to high or heat a charcoal grill. Cook pepper, turning at intervals, so that it chars evenly on all sides. Place pepper in brown paper bag and let stand until cool enough to handle. Remove and discard skin, core and seeds of pepper. Cut into small cubes.
Heat oil in small skillet and add shallots. Cook briefly, stirring, and add curry powder. Cook briefly, stirring, and add cubed pepper. Remove from heat.
Bring coconut cream to simmer. Pour and scrape pepper cubes into cream. Add peanut butter and sugar and stir. Let simmer about 5 minutes.
Pour mixture into food processor or blender. Blend thoroughly. Return mixture to saucepan and bring to simmer. Sauce may be thinned if desired with a little water or chicken stock.
HOW TO PREPARE COCONUT MILK AND COCONUT CREAM
Put fresh coconut meat (about 3 cups) into food processor or blender and add 2 cups hot water. Blend until meat is finely pulverized.
Line bowl with sieve and line sieve with cheesecloth. Pour coconut mixture. Press to extract as much liquid as possible. There should be about 2 cups.
The white creamlike substance that rises to the top of liquid on standing is coconut cream. The bottom layer is coconut milk. Both will last as long as ordinary milk when covered and refrigerated.