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.

INGREDIENTS: Sugar, Baked Coarse Peanuts, Spices (Chilli, Turmeric, Cumin, Mustard, Coriander, Lemongrass, Anion, Kaffir lime leaves), Maltodextrin, Salt, Dextrose, Modified Tapioca Starch, Hydrolysed Vegetable Protein, Soybeans, Maize, Maltodextrin), Flavour Enhancer (E621), Anti-Caking Agent E341 (iii), Acidity Regulator (E296) Allergen Information: Contains peanut, mustard and soybean.