On reaching a milestone and going on a trip back home | Chicken Satay Skewers

I move my body from side to side as I struggle in my seat and adjust my seat belt. I am on a trans-Pacific flight heading home to the Philippines. I am simultaneously uneasy and ecstatic.  I tilt my head to lean on the plane's window, unsuccessful in my attempts to manage the mixed emotions flowing through me.  I worry about my family back home, but I also feel pumped up by the good news that my recipes are featured in three - sorry, I still can't believe it! - in three publications. So, I try to focus on the positive and decide not to worry about anything. I am trusting that things will go well.

So, instead, I focus on the reasons why I celebrate: I am visiting my mother, brothers, family and friends.

In addition, I now know how it feels...

- to score a hat trick! In the month of August, three of my recipes are featured in three different magazines. 

- how Angelina Jolie must feel whenever she is featured on magazine covers! 

But all jokes aside, I am grateful to the staff and writers who I have worked with to make these features happen. From the magazine Missouri Life, to my good friends Betty Ann Quirino and Nina Puyat - I thank you for featuring my sliders and spaghetti (Missouri Life), Adobo Burger (ABS-CBN's Food Magazine) and Pancit Batil Patung (Appetite), respectively. I've enjoyed working with you all. I have reached a major milestone since the beginning of my food blog.

To celebrate, I am sharing with you my take on Chicken Satay.  This dish is full of flavors, and the kicker... it's in the peanut sauce.  Enjoy!

Chicken Satay with Peanut Sauce 
2 lbs boneless chicken sliced thinly.
1 tbsp red curry paste (coriander, cumin, turmeric, lemongrass, shallot, garlic, galangal, chili, lime)
1/2 c coconut milk
4 cloves of garlic, minced
1 medium size galangal, grated (ginger could be used as a substitute)
3-4 tbsp fish sauce
3 Thai chili, chopped
Salt and pepper to taste
Bamboo skewers
Banana leaves/ Romaine Lettuce for serving

Directions:
Make the satay marinade by mixing  coconut milk, garlic, curry paste, galangal,  fish sauce, thai chili.  Season with salt and pepper.

Marinate the chicken in the fridge preferably overnight or at least for an hour.
Skewer the chicken and grill until cooked and slightly charred, about 3-5 minutes per side.

Serve with peanut dipping sauce.  I am sharing 2 variations of the dipping sauce.

Peanut Sauce 1 - with red curry and coconut milk
1 tablespoon red curry paste
1/4 cup peanut butter
1/2 cup coconut milk
3 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons brown sugar
1 tablespoon chili sauce (or to taste)

Garnish:
2 tablespoons peanuts roasted and chopped

Mix all the ingredients in a pan.  Let it simmer until it’s thick and creamy.  You could also use the marinade itself.  Just add sugar and peanut butter.  Garnish with chopped roasted peanuts.

Peanut Sauce 2
1/4 cup peanut butter
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
1 tablespoon chili sauce (or to taste)
2 teaspoons garlic, grated (optional)
2 teaspoons ginger, grated (optional)
2 tablespoons peanuts roasted and chopped

Directions:
Mix everything in a sauce pan over medium heat to round out the flavors.