Instructions: Mix the marinade ingredients, except the coconut milk and in a saucepan or wok, simmer until reduced to about half the original volume. Allow to cool, and add the coconut milk, stirring until combined.

Marinate the meat for 1 to 3 hours in a cool place, then drain well, and thread onto skewers. Barbeque the meat until cooked.

Heat the marinade until simmering, stirring for 1 to 2 minutes (to cook any blood that has dripped from the marinating meat, and hence sterilize it), and serve as a dipping sauce for the meat.

Comments: This is essentially a hawker food: meat (usually pork) is threaded on skewers or satay sticks and cooked over a charcoal braziere then served along with a dipping sauce in a small plastic bag. It makes an easy recipe for a summer afternoons barbeque. Alternatively you can make it with pork chops or even with spareribs or chicken pieces. It even makes a barbeque sauce for hamburgers and hot dogs.

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