I'm back home and trying to treat PBD with massive quantities of reminiscent food. Does anyone have recipes for funchi (i can't spell for diddle) and sate (like how you cook and season the chicken and whether you make the sauce yourself or where you buy it

thank you
the cheesinator

Funchi is a kissing cousin to polenta (Italian), Satay is originally Indonesian, the Dutch brought it along with them to Bonaire. You should be able to find Satay mixes in the ethnic area of a large supermarket.

Polenta and Satay recipes from RecipeCottage.com


Polenta

1 cup finely ground cornmeal
1 cup coarsely ground cornmeal
6 cup water

Mix all three ingredients in a pot, and cook over medium heat,
stirring constantly. It will take a long time to cook - maybe 45
minutes or longer. After the mush is cooked, it will be able to
support a spoon plunked straight down into the center of the pot.
(some cookbooks say it will pull away from the sides of the pot,
but I never got that to happen to mine.)

Spread the cooked mush onto a large flat pan with a lip (a jelly
roll pan is best, but anything, really, will do). I have poured
it into a bowl and then sliced it into half-circle pieces afterwards.

Let cool at room temperature. Slice into squares, or use cookie
cutters for more interesting shapes.

Serving ideas:

Pan fry and coat with maple syrup. Eat as a breakfast dish.

Prepare a tomato sauce. Slice the polenta, lay in a baking dish,
cover with tomato sauce, shred fontinella and/or asiago cheese on
top. Bake at 350 until everything is hot and the cheese has melted.


Satay Sauce

1 onion, chopped
1-2 cloves of garlic, chopped
sesame oil
1 teaspoon chilli, chopped
1 teaspoon dried shrimp paste
1 tablespoon of tomato paste
200g peanuts, crushed
1 tablespoon of peanut butter
1 cup water or coconut milk
juice of 1 lemon or lime
dash of soy sauce

Cook onion and garlic in a little sesame oil, add chilli, shrimp
paste, tomato paste, peanuts and peanut butter. Add water or coconut
milk, cook for about five minutes and then add lemon or lime juice
and soy sauce.

Linnea.........you da best.

Do you know if the Chicken is cooked anyway special or just breast tenders grilled and lightly seasoned?

Tanks

Velveeticus Maximus
joe

The chicken should be at least partially pre-cooked chunks threaded on skewers with whatever veggies you prefer. If you do raw chicken, the veggies will be overdone by the time the chicken is fully cooked. You can use beef or goat instead of chicken if you want. Keep sloshing on the satay while cooking and serve some in a bowl for dipping.

I'm still trying to work out a recipe that combines avocado and satay as a marinade/dip. I need to add it with some Habenero sauce to a Double-Double protein style from In-N-Out for a perfect burger. I just can't get my stomach around a 3X3 or 4X4 though. My mother thinks my sister and I have insane tastes. We both like unusual foods and odd combinations. My sister calls me asbestos mouth, but she has started adding a little bit of fire to her food on occasion.

Have you or your wife read the J.A. Jance books set in Bisbee?

Your making my mouth water....even though sissy stomache could never do the habanera sauce.

We've read all the Jance books, in fact we found one called "Outlaw Mountain" at Lost Penguin which we'd never read before. We both read it while we were there. Pretty weird to read about your hometown when your in paradise. Jance is quite the good semiresident (she lives permanantly in Seattle but keeps her old family house in Bisbee), she raised a bunch of money for the hospital my wife works for and is always helping with some good cause or another.

Looking like Bisbee might well be snow covered tomorrow. If it is, photos will be provided

Thanks
Joe

Joe, Check this recipe for funchi:

http://www.geographia.com/bonaire/bonres01.htm#funchi

Man oh Man Cousino........ya got me sitting at my desk screaming at legislators and my mouth watering

Thanks

Maybe I change my name to FUNCHIMAN

Cousino

Funchiboy tried that recipe for breakfast today and my behind is dangerously attached to the sofa now. That stuff is addictive. Thanks again

Funchinator

No problemo Funchimon.

Joe, I have been practising my meal request for next week. They all seem to end with
"ami lo gusta na tin algun funchi ku esei fabor."

WHUT?

(my motto for the week)

Joe, Put on your Cracker Jacks decoder ring. Or you can just go to http://www.donamaro.nl/papiamentu/
to translate.

Smarty Smarty.....I keep getting a little spanish and nothing else....the translator works great. Even though, I have a legislative week in Phoenix this week....I'm sticking with "WHUT?" They understand most of that.

Funchini