This is the Dutch West Indian version of the classic Indonesian saté. Boka means "mouth" and dushi means "sweet" in Papamiento, the musical dialect that blends Dutch, Portuguese, Spanish, and West African languages. Kejap manis, the ancestor of modern ketchup, is a thick, sweet soy sauce; you can substitute equal parts soy sauce and molasses. Sambal ulek is a fiery paste made of red peppers. Look for both in Asian markets.
1/4 cup kejap manis or 2 tablespoons soy sauce plus 2 tablespoons molasses
1 tablespoon fresh lime juice
1 teaspoon ground cumin
2 teaspoons grated peeled fresh ginger
1 teaspoon sambal ulek or Thai chile paste
1/2 teaspoon ground turmeric
1 1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch-wide strips, or 1 1/2 pounds chicken tenders
This is outstanding and so easy to make. Great for any occassion, as a main meal or apps for a party. I made a spiced lentil dish (also in myrecipe.com)to go with it. The taste is deep and wonderful but not overpowering. Here's a way to use the leftovers. Use the peanut sauce all over a soft tortilla and add the chicken, some spinach, tomatoes, put in a panini press and there you go..yummy. I have also sliced the chicken into a huge salad as well. Enjoy!
This was great! I cut the amount of chile in both the marinade and the sauce by and used only 1/3 to 1/2 and it was just right for our family with younger kids and milder tastes. The sauce was great on rice and would be a good salad dressing, too.