Coconut Shrimp Almondine

1 cup cereal
1/3 cup toasted slivered almonds
1/4 cup flaked coconut
1/4 teaspoon salt
1/4 teaspoon cayenne
1 large egg
1 tablespoon milk
1-1/2 pounds large shrimp, peeled and deveined (leave tails attached)
1/2 cup all-purpose flour
1/2 cup amaretto

Place the cereal in a food processor and process until shredded. Add the almonds, coconut, salt, and cayenne; pulse until the almonds are finely chopped. Transfer to a shallow dish. Beat the egg and milk in a separate shallow dish. Coat the shrimp one at a time with the flour, shaking off the excess. Dip the shrimp into the egg mixture and then roll in the cereal mixture, pressing to coat. Arrange on a large cooling rack placed in a jelly roll pan. (The shrimp can be prepared up to this point 2 hours ahead of cooking.) Preheat the oven to 425°F. Bring the amaretto to a boil in a small saucepan; boil, uncovered, until reduced to 1/4 cup. Bake the shrimp for 10 minutes, or until cooked. Place on a serving plate; brush lightly with the amaretto glaze. Yield: 4 main-dish or 6 appetizer servings

INDONESIAN SATE

4 chicken breast meat, cut in 1" cubes (can also use beef, pork or shrimp)
12 bamboo skewers* (soak in water to prevent burn, 15-30 minutes before broiling)

Marinade:

2 cloves garlic, crushed
1/2 tsp ea. ground coriander, cumin, tumeric, or 1 1/2 tsp curry powder
3 macadamia nuts, crushed
1/4 cup kecap manis (sweet soy sauce)
3/4 cup coconut milk
1/2 tsp trasi (blachan) or 1 tsp shrimp paste
1 stalk lemon grass, peeled crushed and sliced
red chilies (optional)

Sprinkle chicken with salt and pepper to taste, then soak in marinade for at least 2 hours or overnight. Thread 5 to 6 chicken to a *skewer. Barbeque or put under broiler. Serve with peanut sauce.

Peanut Sauce:

1/2 cup peanut butter
2 cloves garlic, minced
4 shallots, chopped fine
1 cup water or coconut milk
2 tbs kecap
1/2 tsp trasi
2 tbs tamarind or lemon juice
1 tbsp brown sugar
1 tsp sambal or chili powder
Salt to taste 2 tbs kecap

Dilute peanut butter with liquid. Add spices and cook for 5 minutes or until sauce thickens.