Recipe - Thai Bbq Chicken Appetizers

3 pound Chicken wing drummettes

MARINADE
One fourth cup Coarsely chopped garlic
1 bn Cilantro
chop roots & lower stems,
reserve leaves for garnish
1 teaspoon Ground turmeric
1 teaspoon Curry powder
1 One half teaspoon Ground dried chilis
(cayenne or equivalent)
1 tablespoon Sugar
One fourth teaspoon Salt
3 tablespoon Thai fish sauce
(filipino or
vietnamese is ok, too)

BASTING LIQUID
One half cup Coconut milk (canned is ok)

DIPPING SAUCE
One half teaspoon Dried chili flakes
OR cayenne
2 Garlic cloves
coarsely chopped
1 tablespoon Brown sugar
One fourth teaspoon Salt
One half cup Chinese red rice vinegar
1 Green onion; thinly cut or sliced up
1 tablespoon Coarsely chopped cilantro
(leaves)

Preparation: ============ Process all marinade ingredients in a blender
until smooth. Marinate chicken, refrigerated, overnight. Grill over hot
coals until done, brushing frequently with coconut milk. Serve garnished
with cilantro sprigs, accompanied by steamed rice and bowls of dipping
sauce.

DIPPING SAUCE: ============= Pound first 4 ingredients to a paste with
mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a
blender and blend until smooth. Float the green onions and cilantro on top.

From: arielle@taronga.com (Stephanie da Silva)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini