Chicken Satay - 1 40 each wooden skewers 1 1/2 lb boneless chicken breasts 6 each shallots 6 each cloves garlic peeled 1/4 cup coconut milk 2 tablespoon lemon juice 1 tablespoon brown sugar 1 teaspoon coriander leaves 1/2 teaspoon salt 1/4 teaspoon whole cumin seeds 1/4 teaspoon turmeric Soak skewers in cold water for 1 to 2 hours before grilling. Cut meat into 3/4 inch pieces. Place in a medium sized bowl. If using variety of meat, place each in a separate bowl. In a food processor or blender whirl together shallots, garlic, coconut milk, lemon juice, sugar, coriander, salt, cumin and turmeric to form a smooth paste. Combine with meat and marinate, covered in the fridge for 1 to 2 hours. Thread onto skewers without crowding, about 4 pieces per skewer. Grill or broil until crisp and browned, but still juicy, about 3 to 6 minutes, turning to cook evenly. Serve with satay kuah sauce. Yield: 12