[Food] Chicken with Natang Sauce

Ingredients for red pastry:

• 1/4 teaspoon of salt
• 2 stalks lemon grass and sliced them super thin
• 5 clove garlic
• two red dried chili
• 1/4 teaspoon tumeric powder or one tiny piece of tumeric root
• Pound or blend the ingredients together till it becomes a red sticky paste.

Ingredients to marinate the meat

• 1 spoon red paste from above
• 1 spoon sesame oil
• 1/4 teaspoon salt
• two teaspoon sugar
• 1 spoon oyster sauce
• 2 lb chicken filet

Ingredients for the dipping sauce

• 1 spoon red paste from above
• 1/2 cup coconut milk
• one spoon oyster sauce
• a handful of crunch dry roasted peanut
• 1 spoon of sesame oil
• 3 spoon fish sauce
• 1 spoon oyster sauce
• two teaspoon sugar
• 1/2 cup of water

To prepare:

1. Heat a pot, put 3 spoon of oil, and coconut milk, let it boil to almost dry.
2. Add the paste and stir.
3. Add fish sauce, oyster sauce, sugar, peanuts, stir well.
4. Add water and let it boil.
5. Adjust the taste to your flavor. Take it off heat and let stand to room temperature.
6. Marinate the meat at least 1 hour prior to grilling.
7. Serve the meat with the dipping sauce and vegetables of your choice such as cucumber, carrots, celery, onion, mushrooms and bell pepper. For best taste, you may grill the mushroom, onions, and bell pepper prior to serving.