Ingredients:
• 1 1/2 Ibs. of chicken breast or pork
• 1/4 teaspoon of roasted coriander seeds powder
• 1/4 teaspoon of turmeric (roots) powder
• 1/2 teaspoon of curry powder
• 3 slices of galangal
• 1/2 tablespoon of finely chopped lemon grass
• 1 tablespoon of salt
• 5 garlic clover
• 1 cup of coconut milk
• 2 tablespoons of vegetable oil
• 2 tablespoons of sugar
• Small wooken skewers

Preparation:
1. Slice the chicken breast or the pork with the width of about 1 1/2 inches.
2. Pound together the roasted coriander seeds powder, roasted cumin seeds powder, pepper, turmeric powder, curry powder, galangal, lemon grass, garlic cloves and salt.
3. Put the mixture into the coconut cream.
4. Add the sugar and vegetable oil and blend them into a marinade.
5. Soak the meat in the newly mixed marinade for 2 hours.
6. Take the slices of meat out and thread them onto the skewers while heating the marinade until boiling.
7. Roast the meat and apply the marinade to it for some time.
8. When the meat is thouroughly cooked, serve it with sa-te sauce and cucumber sauce.

Ingredients:
12-14 large or medium shrimp, shells removed (tails can be left on)
Optional: 1+1/2 cups pineapple chunks, OR 1 firm, nearly-ripe mango (see note below for fruit tips)
1 large bowl salad greens, enough for each person dining
generous handful of fresh coriander, basil, and/or mint
optional: 1 thinly sliced red chili for garnish
MARINADE:
4 Tbsp. oyster sauce (I use Golden Dragon Brand)
2 tsp. brown sugar
4 cloves garlic, minced
COCONUT-LIME DRESSING:
1/2 cup good-quality coconut milk (not ‘lite’, as it is too thin)
1-2 cloves garlic, minced
1+1/2 to 2 Tbsp. fish sauce (to taste) OR 1/4 to 1/3 tsp. salt (*see note below)
2 Tbsp. fresh-squeezed lime juice
1/2 tsp. dried crushed chili flakes
2 tsp. brown sugar
optional: 1 tsp. grated lime zest

Preparation:
Place shrimp and fruit (if using) in a bowl. Stir marinade ingredients together in a cup and pour over. Toss gently and set aside to marinate while you prepare the salad and warm up your grill.
Stir together the salad dressing in a cup. Taste-test, adding more sugar if you prefer it sweeter, or more lime juice if too sweet for your taste. Add more chili or more fish sauce/salt to taste. About Using Fish Sauce: If you are offended by the smell of fish, you may want to use salt instead of fish sauce. I personally love fish sauce, and finds it also adds depth of flavor to this dressing.
Prepare the bowl of salad greens. Thinly slice the herbs and toss them in.
Skewer the marinated shrimp and fruit onto wooden satay sticks or stainless steel brochette skewers. Or, if you shrimp and fruit pieces are large enough, you can set them directly on the grill. Another option is to use a fish cage.
Before grilling, lightly brush you grill/fish cage with cooking oil to prevent sticking. Grill the shrimp and fruit 4-8 minutes per side, or until shrimp is pink and plump, and fruit has grill markings and is bright in color.
Serve the hot shrimp and fruit over the cool salad greens and top with a generous amount of the dressing. Add a sprinkling of sliced red chili for those who like it extra spicy. Pair with your favorite chilled white wine, and ENJOY!

Fruit Tips: I find fresh pineapple or a firm, nearly-ripe mango work beautifully for this recipe. For the mango, if you can easily indent the skin with your thumb, it’s too ripe and will fall apart on the grill. Choose one that is fragrant when you lift it to your nose, but still quite firm. For pineapple, if you want to use canned instead of fresh, I recommend buying the pineapple rings and slicing them into large chunks (this will give you firmer results than buying canned chunks). Fresh pineapple is always firm enough for grilling.